Classic Pot Roast with Carrots and Potatoes

Ingredients

• 1 beef chuck roast, 3 to 3½ pounds
• 1½ teaspoons salt and 1 teaspoon black pepper
• 2 tablespoons vegetable oil
• 1 large onion, cut in wedges, and 4 cloves garlic, smashed
• 2 tablespoons tomato paste
• 1 cup beef broth and 1 cup water
• 1 tablespoon Worcestershire sauce, 2 bay leaves and 4 sprigs fresh thyme
• 1½ pounds carrots, cut in 2-inch chunks
• 1½ pounds small potatoes, halved
• 2 tablespoons cornstarch mixed with 2 tablespoons cold water (optional, for gravy)

Directions

1. Heat the oven to 300°F (150°C). Pat the roast dry and season all over with salt and pepper.
2. Heat the oil in a large Dutch oven over medium-high heat. Brown the roast 4 to 5 minutes per side until deeply golden. Move it to a plate.
3. Add the onion and cook 3 minutes. Stir in the garlic and tomato paste and cook 1 minute more.
4. Pour in the broth, water and Worcestershire, scraping up the browned bits from the bottom of the pot.
5. Return the roast to the pot with the bay leaves and thyme. Cover and cook in the oven for 2 hours.
6. Add the carrots and potatoes around the roast, cover again and cook 1 to 1½ hours more, until the meat is fork-tender.
7. Rest the roast for 15 minutes. For gravy, simmer the pan juices on the stove, whisk in the cornstarch mixture and cook 2 minutes until thickened. Slice or pull the meat and serve with the vegetables and gravy.