Stove Top Pot Roast Recipe

Season the beef chuck roast with salt and pepper. Heat the vegetable oil in a large pot over medium-high heat.

Brown the roast on all sides until well seared, then remove from the pot and set aside.

In the same pot, add the sliced onion, minced garlic, carrots, and celery. Cook for about 5 minutes, or until the vegetables are slightly softened.

Return the beef roast to the pot and add the beef broth, red wine (if using), tomato paste, Worcestershire sauce, dried thyme, and dried rosemary. Stir well to combine.

Bring the mixture to a simmer, then reduce the heat to low. Cover the pot and let it simmer for about 2 hours, or until the meat is tender and easily shreds with a fork.

Once the pot roast is done cooking, transfer the meat to a serving platter and let it rest for a few minutes.

Meanwhile, increase the heat of the pot and let the sauce reduce for about 5 minutes, until it thickens slightly.

Slice the pot roast and serve with the sauce and vegetables from the pot.