Sunday Pot Roast

Ingredients

• 4 lbs chuck roast
• salt and black peppergenerous
• 3 tbsp olive oil
• 2 yellow onionsquartered
• 6 carrotscut into big chunks
• 1.5 lbs baby yellow potatoes
• 4 cloves garlicsmashed
• 2 tbsp tomato paste
• 1 cup dry red wineor extra broth
• 3 cups beef broth
• 3 sprigs fresh thyme
• 2 bay leaves
• 2 tbsp cornstarchoptional, for gravy

Steps

1. 1Heat the oven to 300°F. Pat the roast very dry and season aggressively with salt and pepper on all sides.
2. 2Heat the oil in a large Dutch oven over medium-high until shimmering. Sear the roast 4 to 5 minutes per side until deeply browned all over. Remove to a plate.
3. 3Drop the heat to medium, brown the onions cut-side down for a few minutes, then stir in the garlic and tomato paste for 1 minute.
4. 4Pour in the wine, scraping up every browned bit, and simmer 2 minutes. Add the broth, thyme, and bay leaves.
5. 5Return the roast, cover, and braise in the oven 2 hours. Add the carrots and potatoes around the meat, cover again, and braise 1 to 1 1/2 hours more until the beef pulls apart with a fork.
6. 6Move the meat and vegetables to a platter. For gravy, skim the fat, then simmer the juices with the cornstarch whisked into 2 tablespoons of cold water until thickened.
7. 7Break the roast into big pieces, ladle the gravy over everything, and call the family down.