Classic Sunday Pot Roast with Carrots and Potatoes

Steps

Every amount is written into the step where you use it.

!Steps marked like this need your attention — stay close so nothing burns.

Braised Chuck Roast

1. Pat the 3-pound chuck roast completely dry, then season all over with 1½ teaspoons kosher salt and 1 teaspoon freshly ground black pepper. 3 min
2. Halve and slice the yellow onion and smash the 4 garlic cloves. 4 min
3. Preheat the oven to 325°F. 15 min
4. Timing-sensitive step. Heat 2 tablespoons vegetable oil in a large Dutch oven over medium-high until shimmering, then sear the chuck roast 4–5 minutes per side until a deep mahogany crust forms; transfer to a plate. 12 min
5. Timing-sensitive step. Reduce heat to medium, add the sliced onion to the pot, and cook, stirring occasionally, for 4 minutes until softened; add the smashed garlic and 2 tablespoons tomato paste and stir for 1 minute until the paste darkens slightly. 6 min
6. Pour in ½ cup dry red wine and scrape up any browned bits from the bottom of the pot, then stir in 2 cups low-sodium beef broth and 1 tablespoon Worcestershire sauce. 3 min
7. Nestle the seared roast back into the pot and tuck in 4 thyme sprigs, 2 rosemary sprigs, and 2 bay leaves; the liquid should come about halfway up the roast. 2 min
8. Cover the Dutch oven tightly and braise in the 325°F oven for 2½ hours, until the roast is fork-tender and nearly falling apart. 150 min
9. Transfer the roast to a cutting board and rest, loosely tented with foil, for 15 minutes; discard the herb sprigs and bay leaves and skim any excess fat from the braising liquid. 15 min
10. Pull the roast apart into large chunks using two forks and serve with the braising juices spooned generously over the top. 4 min

Roasted Carrots and Potatoesside

1. Cut 1½ pounds Yukon Gold potatoes into 1½-inch chunks and peel and cut 1 pound carrots into 2-inch pieces; add both to the Dutch oven around the roast before braising begins. 10 min
2. Season the potatoes and carrots with ¾ teaspoon kosher salt and ½ teaspoon black pepper and stir gently to coat them in the braising liquid. 2 min
3. Allow the vegetables to braise alongside the roast in the covered Dutch oven for the final 60 minutes of the 2½-hour braise, until completely tender when pierced with a knife. 60 min
4. Transfer the carrots and potatoes to a serving platter, ladle some of the braising juices over them, and garnish with 2 tablespoons roughly chopped flat-leaf parsley, if using. 3 min