This is the most delicious, easy one-pot pot roast recipe! Thirty minutes of stovetop prep and five hours in the oven result in a divine dinner!

Ingredients

• 3-5 pound beef chuck roast
• 2 yellow onions, chunky diced
• 3 large carrots, cut into obliques
• 4-6 stalks celery, cut into chunks
• 4-5 cloves garlic, minced
• 2 Tablespoons oil (canola, vegetable, avocado)
• 3 1/2 tablespoons butter
• 1 1/2 Tablespoons tomato paste
• 3 Tablespoons all-purpose flour
• 2/3 cup red wine or grape juice
• 1 1/2 Tablespoon Worcestershire
• 1 Tablespoon better than bouillon beef base
• 3 cups beef stock
• 2 bay leaves
• 3-4 springs fresh thyme

Instructions

1. Liberally salt all sides of the chuck roast and allow it to sit at room temp for 20 minutes.
2. While the beef brines, prep the veggies. Cut onion into a chunky dice. Cut celery and carrots into chunky dice and mince the garlic.
3. Before searing the meat, dry beef well on all sides with a towel, and preheat the oven to 275 degrees.
4. Preheat a Dutch oven or large heavy-bottomed pot over high heat. Add oil. Drop in salted roast and press the meat down into the pan. Sear for 6-7 minutes until a brown crust has formed. Flip and sear on the second side for 5-6 minutes. Transfer to a plate.
5. Return the pot to medium heat and add the butter, veggies, garlic, and a large pinch of salt. Stir and cook until the vegetables caramelize and slightly soften about 3 minutes. Add the tomato paste. Stir and saute for about 2 minutes until it turns a darker rusty color. Stir in the flour for 30-60 seconds.
6. Add wine or grape juice and Worcestershire and stir to deglaze solids on the bottom of the pot. When slightly thickened, add better than bouillon and stock. Bring to a simmer. When simmering, snuggle the seared beef into the pot so that it touches the bottom of the pot. Add bay and thyme.
7. Cover the pot, leaving the lid slightly ajar, and load it into a 275F oven to cook for 4-5 hours. Check the meat at the 2-hour mark; it should be 190 degrees internally, but it shouldn’t be shreddable yet. Return the lid to the pot, and return the pot to the oven to cook for about 2-3 more hours. The meat is done when you can easily pull the meat apart with forks.
8. Allow beef to rest in the cooking liquids for about 30 minutes while you finish your potatoes.
9. Serve a chunk of beef on top of mashed potatoes, roasted veggies, and extra sauce.