Hearty American Pot Roast with Root Vegetables and Herb-Infused Gravy

Ingredients

• 3 pounds beef chuck roast, trimmed of excess fat
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1 teaspoon black pepper, freshly ground
• 4 cups beef broth, low-sodium
• 1 cup red wine
• 3 cloves garlic, minced
• 2 cups carrots, peeled and cut into chunks
• 2 cups potatoes, peeled and quartered
• 1 cup parsnips, peeled and cut into chunks
• 1 cup onions, sliced
• 2 tablespoons tomato paste
• 2 tablespoons fresh thyme, chopped
• 1 bay leaf

• 2 tablespoons butter
• 2 tablespoons flour

Method

1. 01
   Preheat your oven to 300°F (150°C).
2. 02
   Heat olive oil in a large Dutch oven over medium-high heat. Season the beef chuck roast with salt and pepper, then sear on all sides until browned, about 4 minutes per side.
3. 03
   Remove the roast from the pot and set aside. In the same pot, add garlic and onions, sautéing until fragrant and translucent.
4. 04
   Stir in the tomato paste, cooking for another 2 minutes. Add beef broth and red wine, scraping up any browned bits from the bottom of the pot.
5. 05
   Return the roast to the pot. Add carrots, potatoes, parsnips, fresh thyme, and bay leaf. Cover and transfer to the oven.
6. 06
   Cook the roast in the oven for 3 to 4 hours, or until the meat is tender and easily shredded with a fork.
7. 07
   Remove the roast and vegetables from the pot and set aside. Discard the bay leaf.
8. 08
   To make the gravy, melt butter in a small saucepan over medium heat. Stir in flour to create a roux, cooking for 1 minute.
9. 09
   Gradually whisk in 2 cups of the cooking liquid from the pot roast. Simmer until the gravy thickens, stirring constantly.
10. 10
    Serve the pot roast and vegetables with the gravy drizzled on top, garnished with additional fresh thyme if desired.