Classic Pot Roast A Hearty, One-Pot Comfort Food

• 3 lb chuck roast (or shoulder roast)
• Salt and black pepper (to taste)
• 2 tbsp olive oil
• 1 onion, chopped
• 3 garlic cloves, minced or pressed
• 1 tbsp tomato paste
• 2 tbsp all-purpose flour (or cassava flour for gluten-free)
• 1/2 cup red wine (optional, substitute with extra broth)
• 2 cups beef broth
• 2 lb small yellow potatoes (halved or quartered)
• 1 lb carrots, cut into chunks
• 2 bay leaves
• 2 sprigs fresh thyme
• Fresh parsley or cilantro (for garnish)

Step-by-Step Instructions

Step 1: Season and Sear the Roast

1. Season the chuck roast generously with salt and black pepper on all sides.
2. Heat olive oil in a Dutch oven or large pot over medium-high heat.
3. Sear the roast on all sides until golden brown (about 4–5 minutes per side). Remove and set aside.

Step 2: Sauté the Aromatics

1. In the same pot, add the chopped onion and cook until translucent (about 2–3 minutes).
2. Add the minced garlic and cook for another minute until fragrant.
3. Stir in the tomato paste and cook for 1–2 minutes to deepen the flavor.

Step 3: Create the Sauce

1. Sprinkle the flour over the onion mixture and stir to coat. This will help thicken the sauce.
2. Pour in the red wine (if using) and scrape up any browned bits from the bottom of the pot.
3. Add the beef broth, bay leaves, and fresh thyme sprigs. Stir to combine.

Step 4: Add the Roast and Veggies

1. Return the seared roast to the pot.
2. Arrange the potatoes and carrots around the roast, submerging them in the broth.

Step 5: Cook Low and Slow

1. Cover the pot and transfer it to a preheated oven at 350°F (175°C).
2. Bake for 2.5–3 hours, or until the roast is fork-tender and the vegetables are soft.

Step 6: Garnish and Serve

1. Remove the pot from the oven and let it rest for 10 minutes.
2. Garnish with fresh parsley or cilantro before serving.