Oven Pot Roast

Ingredients

• 3-5 pounds (1.5-2.5kg) chuck roast
• salt and pepper (to taste (¾-1 teaspoon each per pound of meat))
• 1 tablespoon (10g) Creole seasoning
• ¼ cup (30g) all-purpose flour (plus more if needed for dredging the roast)
• 2 tablespoons (30g) oil
• 2 medium onions, (sliced)
• 1 tablespoon (15g) minced garlic
• 1 stalk celery, (sliced into medium chunks)
• 1-2 sprigs rosemary
• 2 sprigs thyme
• 2 tablespoons (30g) tomato paste
• 1 cup (240ml) red wine
• 2 cups (480ml) beef broth
• 6 carrots, (peeled and cut into medium chunks)
• 1 pound (450g) potatoes, (cut into medium chunks)
• 1 tablespoon (15ml) Worcestershire sauce
• 1-2 teaspoons (5-10g) beef bouillon (or 1 cube (optional) )

Steps

1. 1

   Preheat oven to 275℉ (135℃).

2. 2

   Trim the chuck roast of any visible fat, rinse, and then pat dry with a paper towel.

3. 3

   If desired, use twine or string to tie the chuck around; this helps it keep its shape, but it's not necessary.

4. 4

   Season chuck roast on all sides with salt and pepper. Make sure you rub the salt deep into as many cracks and crevices as possible.

5. 5

   Rub it with the Creole seasoning (or other seasoning blend), then coat it with the flour and shake off the excess.

6. 6

   Heat about 2 tablespoons of oil in a Dutch oven or oven-proof cast iron pot over medium-high heat, place the beef in a single layer, and sear the meat on both sides until brown. Searing time may vary, but it usually takes me 2-3 minutes per side. Remove roast from pot and set aside.

7. 7

   Reduce heat to medium, then add the remaining tablespoon of oil, followed by onions, garlic, celery, rosemary, and thyme. Stir until fragrant, 2-3 minutes. Add tomato paste.

8. 8

   Deglaze the pan with the red wine, scraping the bottom to remove those delicious browned bits. Pour in beef broth, Worcestershire sauce, and beef bouillon. Bring to a boil. Stir until everything is combined, and adjust seasonings with salt if needed.

9. 9

   Return the roast to the pot along with any juices. Then toss in carrots and potatoes.

10. 10

    Cover and transfer to the oven until the meat is fall-apart tender (about an hour per pound).