Classic Beef Pot Roast

Pot Roast has become a family favorite. If you're want something hearty and aren't in the mood to grill, it's a great smoky alternative. I think all of the ingredients are critical except for perhaps the bay leaf. I can't emphasize enough the need to generously brown the meat. I also skip adding carrots and potatoes which makes the meat a bit more crispy on the outside. The beef stock adds a nice layer of flavor. Of course picking a good cut of beef chuck makes a big difference. I've had a lot of good results using grass fed arm roast with a marrow bone.

1 teaspoon  tablespoon olive oil 
1   (3-pound) boneless chuck roast, trimmed [A grass fed arm roast with a marrow bone is very good.]
1+ teaspoon  kosher salt
1/4++ teaspoon  freshly ground black pepper
2 cups  coarsely chopped onion [I have substituted with dried / re-hydrated chopped onions which worked out okay. Go with fresh if you can.]
1 cup  dry red wine
4   thyme sprigs [Dried is okay. I sprinkle the top generously.]
3   garlic cloves, chopped
1   (14-ounce) can fat-free, less-sodium beef broth [I use beef base in hot water.]
1   bay leaf 
4   large carrots, peeled and cut diagonally into 1-inch pieces
2   pounds Yukon gold potatoes, peeled and cut into 2-inch pieces 
  Fresh thyme leaves (optional)

Preparation
Preheat oven to 350º.
Heat olive oil in a large Dutch oven over medium-high heat. Sprinkle chuck roast with salt and pepper. Add roast to pan; cook 5 minutes, turning to brown on all sides. [Get all sides very crispy and brown. Additional time may be required.] Remove roast from pan. Add onion to pan; sauté 8 minutes or until tender.
Return browned roast to pan. Add the red wine, thyme sprigs, chopped garlic, beef broth, and bay leaf to pan; bring to a simmer. [Don't allow liquid to cover the top of the meat.] Cover pan and bake at 350° for 1 1/2 2 1/2 hours or until the roast is almost tender.
Add carrots and potatoes to pan. Cover and bake an additional 1 hour or until vegetables are tender. Remove thyme sprigs and bay leaf from pan; discard. Shred meat with 2 forks. Serve roast with vegetable mixture and cooking liquid. Garnish with thyme leaves, if desired.


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