Classic Beef Pot Roast

Ingredients

• •5–3 lb beef chuck roast
• •Steak seasoning (or salt & pepper to taste)
• •1 yellow onion, diced
• •1 shallot, diced
• •2 celery stalks, diced
• •3 large carrots, sliced
• •1 lb baby potatoes
• •1 head of garlic, top cut off
• •3 cups beef stock
• •1 cup dry red wine
• •3 tbsp tomato paste
• •1 tbsp beef bouillon base
• •1 tsp Worcestershire sauce
• •1 tsp pepperoncini juice
• •½ tsp liquid smoke (optional)
• •2 tbsp brown sugar
• •1 sprig thyme
• •1 sprig rosemary
• •1 sprig tarragon
• •2 bay leaves
• •2 tsp garlic powder
• •2 tsp onion powder
• •2 tsp oregano
• •1 tsp smoked paprika
• •1 tsp MSG (optional)

Instructions

1. 1Preheat oven to 160°C (325°F).
2. 2Season the chuck roast generously on all sides.
3. 3Heat oil in a large oven-safe pot or Dutch oven over medium-high heat.
4. 4Sear the roast on all sides until deeply browned. Remove and set aside.
5. 5In the same pot, add onion, shallot, celery, and carrots. Sauté until softened.
6. 6Stir in tomato paste and cook for 1–2 minutes.
7. 7Deglaze with red wine, scraping up browned bits from the bottom.
8. 8Add beef stock, bouillon base, Worcestershire sauce, pepperoncini juice, liquid smoke, and brown sugar. Stir well.
9. 9Return the roast to the pot. Add potatoes and garlic head around it.
10. 10Add herbs, bay leaves, and remaining seasonings.
11. 11Cover and transfer to the oven.
12. 12Braise for 3–3½ hours, until beef is fork-tender.
13. 13Remove herbs and bay leaves. Serve hot with vegetables and gravy.