Stage 1: Preparing the Pot Roast
Preheat the oven. Begin by preheating your oven to 325°F (165°C). This slow, low heat will allow the roast to become tender and flavorful.
Season the roast. Pat the chuck roast dry with paper towels to remove excess moisture. Season generously with salt, pepper, garlic powder, onion powder, thyme, and rosemary. Rub the seasonings into the meat on all sides.
Sear the roast. Heat the olive oil in a large Dutch oven or oven-safe pot over medium-high heat. Once the oil is hot, add the roast and sear each side for about 3-4 minutes, or until it is nicely browned. This step adds depth of flavor and helps lock in the juices.Add aromatics. Once the roast is seared, add the crushed garlic cloves, quartered onion, and bay leaf to the pot. Stir everything around to release the aromas from the garlic and onion.
Deglaze the pot. Pour in the red wine (if using) and use a wooden spoon to scrape up any browned bits from the bottom of the pot. These caramelized bits add extra flavor to the dish. After a minute or two, add the beef broth. The liquid should cover about halfway up the roast; add more broth if necessary.
Roast the meat. Bring the liquid to a simmer, then cover the pot with a lid and transfer it to the preheated oven. Roast the meat for 3-4 hours, or until the roast is fork-tender and easily pulls apart. Check the roast halfway through cooking, adding more broth if necessary to keep the roast partially submerged in the liquid.
Stage 3: Adding the Vegetables
Prepare the vegetables. About 1 hour before the roast is done, prepare the potatoes and carrots. Peel the potatoes and cut them into quarters. Peel the carrots and cut them into large chunks, making sure they are about the same size for even cooking.
Add the vegetables. Carefully remove the pot from the oven and add the potatoes and carrots around the roast. Return the pot to the oven and continue roasting for 1 hour, or until the vegetables are fork-tender and the meat is perfectly done.
Stage 4: Making the Gravy (Optional)
Remove the roast and vegetables. Once the roast and vegetables are done, carefully remove them from the pot and set them aside on a platter, covering them with foil to keep warm.
Make the gravy. If you prefer a thicker gravy, strain the cooking liquid and return it to the pot. Bring the liquid to a simmer on the stovetop. In a small bowl, mix 1 tablespoon of cornstarch with 2 tablespoons of cold water to form a slurry. Slowly add the slurry to the simmering liquid, stirring constantly until the gravy thickens to your desired consistency. Season the gravy with salt and pepper to taste.
SEE NEXTE PAGE
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