Title: « Classic Pot Roast with Potatoes and Carrots: A Hearty One-Pot Meal »

1. Sear the Roast:
Pat the beef chuck roast dry with paper towels and season generously with salt and black pepper.
Heat the olive oil in a large Dutch oven or oven-safe pot over medium-high heat.
Sear the roast on all sides until browned, about 3-4 minutes per side. Remove and set aside.
2. Sauté Aromatics:
In the same pot, add the onion and garlic. Sauté for 2-3 minutes, scraping up any browned bits from the bottom of the pot.
3. Build the Braising Liquid:
Stir in the tomato paste and cook for 1 minute.
Add the beef broth, red wine (if using), and Worcestershire sauce. Mix well.
Return the roast to the pot and add the rosemary, thyme, and bay leaves.
4. Braise the Roast:
Cover the pot with a lid and transfer it to a preheated oven at 300°F (150°C).
Cook for 2 hours, turning the roast halfway through.
5. Add the Vegetables:
After 2 hours, remove the pot from the oven and add the potatoes, carrots, and celery around the roast.
Cover and return to the oven for another 1-1.5 hours, or until the vegetables are tender and the roast is fall-apart tender.
6. Make the Gravy (Optional):
Remove the roast and vegetables from the pot and set them aside, covered, to keep warm.
Strain the cooking liquid into a saucepan and simmer over medium heat.
Mix 2 tbsp cornstarch with 2 tbsp water to make a slurry, then whisk it into the liquid. Cook until thickened.
7. Serve:
Slice the pot roast and serve with the potatoes, carrots, and celery. Drizzle with the gravy and garnish with fresh parsley if desired.
Serving and Storage Tips: