Cooking Steps

• Preheat oven to 325°F and set the rack in the middle of the oven to accommodate a Dutch oven with its lid.
• Heat a large pan to medium heat. Pat the chuck roast dry with paper towels then season with salt and pepper. Add the neutral oil to the pan along with the chuck roast. Sear until browned on all sides (about 15 minutes total) then remove the roast to a plate.
• Add a ½ cup of beef stock to the pan and scrape off all of the browned bits. Taste the sauce to make sure it's not burnt. If it is, discard, otherwise pour the pan sauce into the same vessel as the remaining beef stock and set aside.
• Heat a large Dutch oven to medium heat, add the olive oil and onions along with a pinch of salt, and cook until translucent (about 10 minutes). Add the garlic and cook for another 2 minutes or until fragrant.
• Add the tomato paste and cook for 3 minutes then add the flour and mix until all of the white specks have vanished (about 1 minute).
• Add the red wine, beef stock, thyme, bay leaves, and Worcestershire sauce to the pot and bring to a boil while stirring to break up any flour clumps. Boil for 2 minutes then turn off the heat and add the roast back to the pot and cover. Place into the oven to roast.
• After 1 ½ hours, remove the pot and uncover it. Quickly add the potatoes and carrots to the pot and cover again. Return to the oven for another 2 to 2 ½ hours or until the meat reaches an internal temperature of 200-210°F.
• Place the pot roast and veggies on a plate and tent with foil. Remove and discard the bay leaves and thyme bundle from the Dutch oven.
• To de-grease the sauce, lay paper towels on top of the sauce to absorb the fat then discard or use a ladle to skim some of the fat.
• The sauce will usually be quite thick from the added flour, but for an even thicker sauce, simply use an immersion blender to blend the softened onions and a few potatoes. Alternatively, heat just the pot with the sauce over medium-high heat to reduce until the sauce coats the back of a wooden spoon. Or make a slurry of 2 tablespoons flour and ¼ cup of water. Pour into the simmering sauce and stir for a few minutes until adequately thickened.
• The roast can be shredded or cut into chunks and mixed with the sauce. Any large pieces of fat can be discarded right before serving. Season the carrots and potatoes with salt and pepper to taste and garnish with parsley. Enjoy!