Easy Pot Roast

Instructions

1. 1

   Preheat oven to 325°F.

2. 2

   Season the chuck roast generously with salt and pepper. Heat olive oil in a Dutch oven over medium-high heat. Sear the roast for 5–7 minutes per side until deeply browned. Remove and set aside.

3. 3

   Lower heat to medium. Add the onion and cook for 5 minutes, stirring occasionally, until softened. Add tomato paste and garlic and cook for 1 minute until fragrant.

4. 4

   Pour in beef broth and balsamic vinegar (or red wine), scraping up any browned bits from the bottom of the pot. Add carrots, celery, mushrooms (if using), rosemary, and thyme. Bring to a boil, then reduce to a simmer.

5. 5

   Return the beef to the Dutch oven, cover, and transfer to the oven. Cook for 2 hours.

6. 6

   Add potatoes, cover again, and return to the oven for another 1–1.5 hours, until the beef is fork-tender.

7. 7

   Remove from oven and let rest for 15 minutes. Shred the beef and serve.