Classic Beef Pot Roast

Instructions

1. Preheat oven to 300°F.
2. Pat roast dry and season generously with salt and pepper on all sides.
3. Heat oil in a large Dutch oven over high heat. Sear roast 3-4 minutes per side until deeply browned. Remove to a plate.
4. Add onion to pot and cook 3 minutes. Add garlic and tomato paste, cook 1 minute.
5. Pour in wine and broth, scraping up browned bits from bottom.
6. Return roast to pot. Add rosemary, thyme, and bay leaves.
7. Cover and transfer to oven. Cook for 2 hours.
8. Add carrots, potatoes, and celery around the roast.
9. Cover and continue cooking 1½ to 2 more hours until meat is fork-tender.
10. Remove roast and vegetables to a platter. Tent with foil.
11. Skim fat from braising liquid. Simmer on stovetop to reduce and thicken if desired.
12. Slice roast against the grain. Serve with vegetables and gravy.