Dutch Oven Pot Roast

Ingredients

• kosher salt (generously)
• freshly ground black pepper (generously)
• 3 lbs chuck roast
• 2 tablespoons olive oil
• 2 yellow onions (quartered)
• 3 garlic cloves (sliced)
• 1/2 cup dry red wine (merlot or cabernet sauvignon)
• 2 cups low-sodium beef broth
• 2 teaspoons Worsestershire Sauce
• 1 tablespoon chopped fresh rosemary
• 1 tablespoon chopped fresh thyme (plus thyme sprigs)
• 2 bay leaves
• 1 1/2 lbs baby yellow potatoes
• 4 large carrots
• 2 tablespoons cornstarch

Instructions

1. 1

   Generously salt and pepper the chuck roast on both sides. Heat the oil in a Dutch oven over medium-high heat. Sear the chuck roast on both sides. Move the chuck roast to a large plate.

2. 2

   Reduce to medium heat and add a little more olive oil if needed. Add the onion and cook until softened and browned on the edges. Turn the heat off and add the garlic. Cook for 1 minute while stirring. The residual heat is enough to cook the garlic.

3. 3

   Turn the heat to medium, add the red wine, and scrape to loosen the brown bits. Add the beef broth, Worcestershire Sauce, rosemary, thyme, and bay leaves. Return the browned chuck roast to the Dutch oven.

4. 4

   Turn the heat off, cover the Dutch oven, and place it in the oven at 300 degrees for 1 hour 45 minutes.

5. 5

   Remove the pot from the oven and add the potatoes and carrots. Cover the pot and place it back in the oven. Cook for 45-60 minutes or until the pot roast and vegetables are fork-tender.

6. 6

   Remove the roast from the oven and let it rest in the pan for 20 minutes. Place the roast on a cutting board and cover loosely with aluminum foil. Remove the veggies, place them on a serving platter, and cover to keep warm. Fish out and discard the bay leaves.

7. 7

   Mix the cornstarch with 1/4 cup cold water. Over low heat slowly whisk the cornstarch mixture into the broth mixture. Cook until thickened.

8. 8

   Remove any large sections of fat and connective tissue from the chuck roast. Cut with a sharp knife slicing against the grain.