Pot Roast

Ingredients

• 3–4 lb boneless beef chuck roast, 1.4–1.8 kg
• 2 tsp fine salt
• 1 tsp black pepper
• 2 tbsp olive oil
• 2 large onions, cut into wedges
• 4 garlic cloves, smashed
• 2 tbsp tomato paste
• 3 tbsp all-purpose flour (plain flour)
• 3 cups beef broth, 720 ml
• 1 tbsp Worcestershire sauce
• 4 thyme sprigs
• 2 rosemary sprigs
• 2 bay leaves
• 1 ½ lb small potatoes, 680 g, halved
• 1 lb carrots, 450 g, cut into 2-inch (5 cm) pieces
• 2 celery stalks, cut into 2-inch (5 cm) pieces
• 2 tbsp fresh parsley, chopped

Instructions

1. Heat the oven to 300°F (150°C, or 130°C (265°F) fan, gas mark 2). Pat the roast dry and season all over with the salt and pepper.
2. Heat the oil in a large Dutch oven over medium-high heat. Sear the roast for 4 to 5 minutes per side, until deeply browned all over. Transfer to a plate.
3. Reduce the heat to medium. Add the onions and cook for 5 minutes. Add the garlic and tomato paste and cook for 1 minute.
4. Sprinkle in the flour and stir for 1 minute, then gradually stir in the broth and Worcestershire sauce, scraping up the browned bits.
5. Return the roast and its juices to the pot with the thyme, rosemary and bay leaves. Bring to a simmer, cover and transfer to the oven.
6. Braise for 2 hours. Add the potatoes, carrots and celery around the roast, cover and braise for 1 to 1½ hours more, until the beef is fork-tender and the vegetables are soft.
7. Remove the herb stems and bay leaves. Rest the roast for 15 minutes, then slice or pull into chunks.
8. Skim excess fat from the gravy and simmer on the stove to thicken if needed. Serve the beef and vegetables with the gravy and a sprinkle of parsley.