How to Cook Classic Beef Pot Roast in the Oven

thekitchn.com

K Plez

subheading: For the pot roast:

3 pounds boneless beef chuck roast

2 teaspoons kosher salt, divided

1 teaspoon freshly ground black pepper, plus more for serving

4 tablespoons all-purpose flour, divided

2 tablespoons olive oil

2 large onions, thinly sliced (about 2 cups)

1 cup red wine, such as Malbec or Côtes-du-Rhône

2 cups unsalted beef broth

3 large cloves garlic, smashed

3 fresh thyme sprigs

2 bay leaves

1 fresh rosemary sprig

1 tablespoon tomato paste

4 teaspoons Worcestershire sauce

6 medium carrots, peeled and cut into 1 ½-inch pieces

4 medium Yukon Gold potatoes, peeled and cut into 1 ½-inch pieces

1 teaspoon malt vinegar

2 tablespoons unsalted butter, at room temperature

subheading: For serving:

Buttered egg noodles or crusty bread

Leaves from 8 sprigs fresh thyme, finely chopped

Leaves from 2 sprigs fresh rosemary, finely chopped

subheading: EQUIPMENT:

7-quart Dutch oven

Tongs

Wooden spoon

Cutting board

Chef's knife

Large plate

Spatula

Small bowl

2 forks

Directions at thekitchn.com

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