Pot Roast

• Preheat oven to 325°F
• Pat the roast dry with paper towels

Ingredients

• 3 1/2 lb boneless beef chuck roast
• 2 tsp kosher salt
• 1 tsp black pepper
• 2 Tbsp vegetable or olive oil
• 2 large yellow onions, thickly sliced
• 4 cloves garlic, smashed
• 1/2 cup dry red wine
• 1 cup beef broth
• 1 bay leaf
• 3 sprigs fresh thyme
• 1 lb carrots, cut in 2-in pieces

Steps

1. season all over: boneless beef chuck roast, kosher salt, black pepper
2. sear in a Dutch oven 4 to 5 min per side: step 1, vegetable or olive oil
3. lift out beef, brown onions in drippings 5 to 8 min: step 2, yellow onions
4. add, scrape up browned bits, bring to a simmer: step 3, garlic, dry red wine, beef broth, bay leaf, fresh thyme
5. nestle beef back in, tuck carrots around, cover: step 4, carrots
6. braise 325°F 3 to 3 1/2 hr, until fork-tender: step 5
7. rest 10 min, slice, serve with vegetables and juices: step 6