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Pot Roast


3-4 lbs beef chuck roast
1 tablespoon olive oil
1 onion, chopped
3 cloves garlic, minced
3 carrots, peeled and cut into 2-inch pieces
3 stalks celery, cut into 2-inch pieces
2 cups beef broth
1 cup red wine
2 tablespoons tomato paste
2 bay leaves
1 teaspoon dried thyme
Salt and black pepper, to taste
2 tablespoons cornstarch (optional)
2 tablespoons water (optional)


Preheat your oven to 325°F (160°C).

Heat the olive oil in a large Dutch oven or oven-safe pot over medium-high heat.

Season the beef chuck roast with salt and black pepper on all sides.

Sear the beef in the pot until browned on all sides, about 5-7 minutes per side.

Remove the beef from the pot and set it aside.

Add the chopped onion and minced garlic to the pot and cook until the onion is soft, about 3-5 minutes.

Add the carrots and celery to the pot and cook for an additional 3-5 minutes.

Pour in the beef broth, red wine, and tomato paste, and stir to combine.

Add the bay leaves and dried thyme to the pot, and season with salt and black pepper to taste.

Return the beef to the pot, making sure it is submerged in the liquid.

Cover the pot with a lid and transfer it to the preheated oven.

Cook the pot roast for 3-4 hours, or until the beef is tender and falling apart.

If desired, you can thicken the cooking liquid into a gravy. In a small bowl, whisk together the cornstarch and water until smooth. Remove the pot roast from the pot and set it aside. Place the pot on the stove over medium heat, and whisk in the cornstarch mixture. Bring the liquid to a boil, stirring constantly, until the gravy thickens.

Slice or shred the beef and serve it with the vegetables and gravy.

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