Ingredients:

  • 3 lb boneless beef chuck pot roast
  • 1 tbsp extra virgin olive oil
  • 2 tsp kosher salt
  • 1 tsp black pepper
  • 1 large yellow onion, coarsely chopped
  • 4 cloves garlic, smashed
  • 2 tbsp tomato paste
  • 2 cups low-sodium beef broth
  • 1 cup dry red wine
  • 2 sprigs fresh rosemary
  • 4 sprigs fresh thyme
  • 1 lb carrots, cut into 2-inch chunks
  • 1.5 lb baby potatoes, halved
  • 1 cup frozen peas

Instructions:

  1. Heat the olive oil in a Dutch oven over medium-high heat until shimmering. Season the beef chuck pot roast with salt and pepper, then sear for 5–7 minutes per side until a deep mahogany crust forms. Remove beef to a plate.
  2. Reduce heat to medium. In the beef drippings, sauté the chopped onion until translucent (about 5 minutes). Stir in the smashed garlic and tomato paste, cooking for another 2 minutes until the paste turns a rusty red.
  3. Deglaze the pot by pouring in the red wine, scraping the brown bits (fond) from the bottom. Stir in the beef broth and tuck the rosemary and thyme sprigs around the sides. Return the beef to the pot.
  4. Cover and bake in the oven at 325°F (163°C) for 3 hours (or use a slow cooker on low for 8 hours, or an Instant Pot on high pressure for 60 minutes with natural release).
  5. During the final 60 minutes of oven cooking (or last 30 minutes for slow cooker), add carrots and potatoes around the beef. Stir in frozen peas during the final 5 minutes of heat.