Famous Beef Pot Roast by Jennseatz

Ingredients

• 1 kg (2.25 lb) boneless beef roast (chuck or round)
• 1 tbsp vegetable oil
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 2 yellow onions, quartered
• 4 carrots, cut into large chunks
• 3 celery stalks, cut into large chunks
• 3 garlic cloves, smashed
• 2 cup beef broth
• 1 cup red wine
• 2 sprigs fresh thyme
• 1 bay leaf

Instructions

1. Pat the beef dry with paper towels and season generously on all sides with salt and pepper until ready to serve.
2. Heat the oil in a large Dutch oven over medium-high heat and sear the beef until deep brown on all sides, about 8-10 minutes.
3. Remove the beef and add the onions, carrots, and celery to the pot, cooking for 5 minutes until slightly softened.
4. Deglaze the pot with red wine, scraping up the browned bits from the bottom, and simmer for 3 minutes.
5. Return the beef to the pot, add the beef broth, garlic, thyme, and bay leaf, ensuring the liquid comes halfway up the meat until ready to serve.
6. Cover the pot and transfer to a 150°C (300°F) oven, cooking for 3 to 3.5 hours until the meat is fork-tender.
7. Remove the beef to a platter, strain the cooking liquid, and serve the juices over the sliced meat and vegetables until ready to serve.