Pot Roast with Potatoes and Carrots

Step-by-Step Instructions for Preparing Pot Roast

Step 1: Prepare and Season the Meat

1. Pat the chuck roast dry with paper towels to ensure a good sear.
2. Generously season all sides with salt and black pepper.

Step 2: Sear the Meat

1. Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.
2. Sear the roast for 4–5 minutes per side, until a golden-brown crust forms. Remove the roast and set it aside.

Step 3: Sauté Aromatics

1. In the same pot, add the sliced onion and cook until softened, about 3–4 minutes.
2. Stir in the garlic and tomato paste, cooking for an additional 1 minute to enhance the flavors.

Step 4: Deglaze the Pot

1. Pour in the red wine, if using, and scrape the bottom of the pot with a wooden spoon to release the browned bits. This step is crucial for flavor.
2. Add the beef broth, stirring to combine.

Step 5: Add the Herbs and Return the Roast

1. Nestle the seared roast back into the pot.
2. Add the rosemary, thyme, and bay leaves, ensuring they are submerged in the liquid.

Step 6: Begin the Slow Cook

1. Cover the pot with a tight-fitting lid and place it in a preheated oven at 325°F (165°C).
2. Cook for 2 hours, turning the roast halfway through to ensure even cooking.

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