Made by Kolby Kash Chandler

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Tender, savory, and rich — this Pot Roast delivers comfort in every bite. Perfect for Sunday dinner or any night you want a hearty, delicious homemade meal. Let the slow cooking work its magic and turn a simple cut of beef into a showstopper.

Directions

1. Preheat oven to 325 degrees F.
2. Heat the cooking oil in a Dutch oven over medium-high heat.
3. Pat the chuck roast dry with paper towels and season generously with salt and garlic pepper.
4. Sear the roast in the hot oil until it develops a beautiful brown crust on all sides. Once done, remove the roast and set it aside.
5. In the same Dutch oven, add the sliced onions, celery, and minced garlic. Sauté until fragrant and golden.
6. Stir in the tomato paste and Worcestershire sauce (optional) and cook for a minute to enhance its flavor.
7. Pour in the red wine, using a wooden spoon to scrape up the flavorful brown bits from the bottom of the pot. Let wine reduce for about 5 minutes
8. Return the seared roast to the Dutch oven, nestling it among the onions and garlic.
9. Add the carrots, potatoes, bay leaves, rosemary, and thyme sprigs around the roast.
10. Pour in the beef broth until it reaches about halfway up the sides of the roast.
11. Sprinkle a pinch of paprika. onion powder, and garlic powder over the roast and vegetables for an extra layer of flavor.
12. Cover the Dutch oven with its lid and transfer it to the preheated oven.
13. Allow the pot roast to cook for 3 to 3.5 hours, until the meat is fork-tender and practically falls apart.
14. Once done, carefully remove the Dutch oven from the oven and let it rest for a few minutes before serving.
15. Serve the pot roast alongside the vegetables, drizzled with the delectable cooking juices on top or rice or mashed potatoes.

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