Classic Pot Roast

Preheat your oven to 325 degrees 

Cut the chuck roast into 2 inch cubes and pat dry with paper towels

Season generously with salt and black pepper and press all sides in all purpose flour

Place a braiser or dutch oven oven medium to medium high heat and add 2 tablespoons of butter and olive oil

Once the braiser is warm, sear the chuck roast on all sides (work in batches to avoid crowding the pot), transfer onto a plate and set them aside for now

Add the chopped yellow onion, carrots and celery and cook for about 5 minutes or until beginning to soften

Add 6 cloves of finely minced garlic and 3 tablespoons of tomato paste and stir until evenly distributed

Add 4 cups of beef broth, 2 tablespoons of worcestershire sauce and 2 tablespoons of brown sugar and bring to a simmer

Transfer the seared chuck roast back into the braiser along with 3 sprigs of rosemary, 10 sprigs of thyme and 3 bay leaves (or a teaspoon of dried herbs)

Cover the braiser and transfer into a 325 degree oven

Bake for about 3 hours or until very tender

Once the chuck roast is tender, remove the herbs and transfer the roast onto a plate

Place the pot back over medium high heat and bring the sauce to a simmer

To finish the gravy, strain to remove the vegetables or use an immersion blender to blend smooth

If the gravy is too thin, whisk 2 tablespoons of all purpose flour into 1/4 cup of beef broth until smooth, add to the gravy and then simmer uncovered until thickened

Serve over mashed potatoes