Pot Roast

Roast

• 3 lb Chuck roast
• 1 1/2 tsp Salt
• 1 tsp Black pepper
• 2 tbsp Neutral oil

Braise

• 1 Onion, chopped
• 4 Carrots, cut into chunks
• 2 stalks Celery, chopped
• 4 cloves Garlic, minced
• 2 tbsp Tomato paste
• 2 cups Beef stock
• 2 Bay leaves
• 1 lb Potatoes, halved

Prep

1. Heat the oven to 150°C (300°F).

Sear

1. Pat the roast dry and season generously with salt and pepper. Heat the oil in a heavy pot over high heat and sear the roast on all sides until deeply browned. (Tip: This is purely for flavour, not for 'sealing in juices' — that's a myth. What matters is the browned crust and the fond left in the pot.)
2. Remove the roast to a plate.

Braise

1. Add the onion, carrots, and celery to the pot and cook until starting to soften, then add the garlic and tomato paste and cook a minute more.
2. Pour in the stock, scraping up the fond, and add the bay leaves. Return the roast to the pot, cover, and transfer to the oven. (Tip: A bare simmer, not a boil — held here for hours, this is what converts the tough connective tissue into silky gelatin. Rushing at a higher heat toughens the meat instead.)
3. If using, add the potatoes for the last 45 minutes of cooking.

Check

1. The roast is done when a fork twists in with almost no resistance and the meat pulls apart easily — not at any specific temperature reading, since it's already been well past the safe minimum for hours.

Rest

1. Let rest 10 minutes before shredding or slicing, and skim excess fat from the braising liquid before serving it as a sauce.