Step 1: Sear the Beef Roast

• Pat Dry and Season Beef: Pat the chuck roast dry with paper towels. This is crucial for achieving a good sear. Season the roast generously on all sides with salt and freshly ground black pepper. Don’t be shy with the seasoning, as this is the primary seasoning for the beef and gravy.
• Heat Oil in Dutch Oven: Heat the vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat until it shimmers. The pot should be large enough to accommodate the roast and vegetables comfortably.
• Sear Roast on All Sides: Carefully place the seasoned chuck roast in the hot Dutch oven. Sear the roast on all sides until deeply browned, about 3-4 minutes per side. Use tongs to turn the roast and ensure even browning. Searing creates a flavorful crust and locks in the juices, contributing significantly to the final flavor of the pot roast.
• Remove Roast from Pot: Once the roast is seared on all sides, remove it from the Dutch oven and set aside on a plate.

Step 2: Sauté Aromatics and Deglaze Pot

• Add Onions, Carrots, and Celery: Add the chopped onions, carrots, and celery to the Dutch oven. Sauté over medium heat, stirring occasionally, until the onions are softened and slightly translucent, about 5-7 minutes. Sautéing the vegetables releases their flavors and creates a flavorful base for the pot roast.
• Add Garlic and Tomato Paste: Add the minced garlic and tomato paste to the pot. Cook, stirring constantly, for about 1 minute, until fragrant and the tomato paste is slightly caramelized. Cooking the garlic and tomato paste briefly enhances their flavors.
• Deglaze with Red Wine (optional): If using red wine, pour it into the Dutch oven. Scrape the bottom of the pot with a wooden spoon to loosen any browned bits (fond) that have accumulated. This process, called deglazing, incorporates these flavorful bits into the sauce. Simmer the red wine for 2-3 minutes, allowing it to reduce slightly.
• Add Beef Broth: Pour in the beef broth, ensuring it is enough to almost cover the roast.

Step 3: Braise the Pot Roast in the Oven

• Return Roast to Pot: Return the seared beef roast to the Dutch oven, nestling it among the vegetables and braising liquid.
• Add Herbs and Bay Leaves: Add the dried thyme, dried rosemary, and bay leaves to the pot.
• Bring to Simmer, Cover, and Transfer to Oven: Bring the liquid to a gentle simmer on the stovetop. Then, cover the Dutch oven tightly with its lid. Transfer the covered Dutch oven to a preheated oven at 325°F (160°C).
• Braise in Oven: Braise the pot roast in the preheated oven for 3-4 hours, or until the beef is fork-tender and easily shreds apart. The exact braising time will depend on the size and thickness of your roast. Check for tenderness after 3 hours and continue braising if needed.

Step 4: Add Potatoes and Continue Braising

• Add Potatoes: After the pot roast has braised for 3-4 hours and is tender, remove the Dutch oven from the oven. Add the quartered potatoes to the pot, nestling them around the roast and vegetables.
• Return to Oven and Braise Potatoes: Return the covered Dutch oven to the oven and continue to braise for another 30-45 minutes, or until the potatoes are tender and cooked through. The potatoes should be easily pierced with a fork.

Step 5: Rest and Serve

• Remove from Oven and Rest: Once the potatoes are tender, remove the Dutch oven from the oven. Let the pot roast rest in the Dutch oven, covered, for at least 15-20 minutes before serving. Resting allows the juices to redistribute throughout the beef, resulting in a more tender and flavorful roast.
• Skim Fat (Optional): Before serving, you can skim off any excess fat from the surface of the gravy using a spoon or fat separator if desired.
• Shred Beef and Serve: Remove the bay leaves from the pot. Shred the pot roast using two forks. Serve the shredded pot roast, potatoes, and carrots with the rich gravy spooned over top.

Slow Cooker Method:

Step 1: Sear the Beef Roast (Optional but Recommended)

• Follow Step 1 of the Oven Method to sear the beef roast in a skillet on the stovetop. Searing is optional for slow cooker pot roast but highly recommended for enhancing flavor. If skipping searing, you can proceed directly to Step 2.

Step 2: Layer Ingredients in Slow Cooker

• Place Vegetables in Slow Cooker: Place the chopped onions, carrots, and celery in the bottom of the slow cooker.
• Add Garlic and Tomato Paste: Top the vegetables with minced garlic and tomato paste.
• Place Roast on Vegetables: Place the seared beef roast (or unseared roast if skipping searing) on top of the vegetables in the slow cooker.

Step 3: Add Braising Liquid and Seasonings

• Pour in Broth and Red Wine (Optional): Pour the beef broth and red wine (if using) over the roast and vegetables in the slow cooker.
• Add Herbs and Bay Leaves: Add the dried thyme, dried rosemary, and bay leaves to the slow cooker.
• Season with Salt and Pepper: Season lightly with salt and pepper, remembering that the flavors will concentrate during slow cooking. You can adjust seasoning later.

Step 4: Slow Cook Pot Roast

• Cover and Cook on Low or High: Cover the slow cooker and cook on low heat for 8-10 hours, or on high heat for 4-5 hours, or until the beef is fork-tender and easily shreds apart. Slow cooking on low heat for a longer duration typically results in more tender and flavorful pot roast.

Step 5: Add Potatoes and Continue Slow Cooking

• Add Potatoes: During the last 2-3 hours of slow cooking (or last hour if cooking on high), add the quartered potatoes to the slow cooker, nestling them around the roast and vegetables.
• Continue Slow Cooking Potatoes: Continue to slow cook until the potatoes are tender and cooked through.

Step 6: Rest and Serve

• Rest Before Serving: Once the potatoes are tender and the pot roast is cooked, let it rest in the slow cooker for about 10-15 minutes before serving.
• Skim Fat (Optional): Skim off any excess fat from the surface of the gravy if desired.
• Shred Beef and Serve: Remove the bay leaves. Shred the pot roast using two forks. Serve the shredded pot roast, potatoes, and carrots with the rich gravy spooned over top.