Instructions:
Preheat the Oven:
Preheat your oven to 275°F (135°C).
Season and Sear the Roast:
Pat the beef roast dry with paper towels. Season it generously with salt and pepper on all sides.
Heat olive oil in a large Dutch oven or oven-safe pot over medium-high heat.
Sear the roast on all sides until it’s nicely browned, about 3-4 minutes per side. Remove the roast and set it aside.
Sauté the Vegetables:
In the same pot, add the sliced onions and sauté for about 2-3 minutes until they start to soften.
Add the minced garlic, carrots, and celery, and cook for another 2-3 minutes.
Deglaze the Pot:
Add the tomato paste to the pot and stir it in with the vegetables, cooking for about a minute.
Pour in the red wine, if using, and stir, scraping up any browned bits from the bottom of the pot. Let it simmer for 2-3 minutes.
Add the beef broth, Worcestershire sauce, thyme, rosemary, and bay leaves to the pot.
Cook the Roast:
Return the seared roast to the pot, nestling it among the vegetables. Make sure the liquid comes about halfway up the sides of the roast. If necessary, add more broth or water.
Cover the pot with a lid and transfer it to the preheated oven.
Slow-Cook the Roast:
Cook the roast in the oven for 3-4 hours, or until the meat is fork-tender. The longer it cooks, the more tender it will become.
Serve:
Remove the roast from the oven. Discard the bay leaves and herb sprigs.
Slice the roast against the grain and serve it with the vegetables and the rich sauce from the pot. You can thicken the sauce by simmering it on the stovetop and adding a cornstarch slurry if desired.
Garnish and Enjoy:
Garnish with fresh thyme or rosemary if desired, and serve hot with mashed potatoes, rice, or crusty bread.
This pot roast is a comforting and hearty dish that’s perfect for a family dinner or a special occasion. The slow-cooked meat paired with the flavorful vegetables and rich sauce is sure to be a hit!
