👩🍳 Instructions:
1. Sear the Beef:
- Preheat oven to 325°F (160°C).
- Pat the beef dry with paper towels. Season generously with salt and pepper.
- Heat oil in a large Dutch oven or heavy oven-safe pot over medium-high heat.
- Sear the beef on all sides until deeply browned (about 4–5 minutes per side). Remove and set aside.
2. Build the Flavor Base:
- In the same pot, add onions, carrots, celery, and garlic. Sauté for 5–7 minutes until softened.
- Stir in tomato paste and cook 1–2 minutes until it darkens slightly.
- Deglaze with red wine (if using), scraping up browned bits. Let simmer 2–3 minutes.
- Add beef broth, rosemary, thyme, and bay leaves. Bring to a gentle simmer.
3. Braise the Beef:
- Return the beef to the pot, nestling it into the liquid. The liquid should come halfway up the meat — add more broth if needed.
- Cover with lid or foil and transfer to the oven.
- Braise for 2.5 to 3.5 hours, until beef is fork-tender and easily shreds.
4. Roast the Potatoes:
- While the beef braises, toss cubed potatoes with olive oil, thyme, salt, and pepper.
- Spread on a baking sheet in a single layer.
- Roast in the oven alongside the beef for the last 45–60 minutes, flipping halfway, until golden and crispy.
5. Make the Gravy & Serve:
- Remove beef from pot and tent with foil to rest for 10–15 minutes.
- Strain the braising liquid through a fine-mesh sieve into a saucepan. Skim off excess fat.
- Simmer over medium heat until reduced and slightly thickened (about 10–15 minutes). Taste and adjust seasoning.
- Slice or shred the beef, plate with roasted potatoes, and spoon gravy generously over everything.
- Garnish with fresh parsley.
💡 Pro Tips:
- For deeper flavor, sear the beef the night before and refrigerate; skim solidified fat before reheating.
- Use leftover gravy as a sauce for mashed potatoes or noodles.
- This dish tastes even better the next day!
Serve this soul-warming pot roast with crusty bread or steamed greens for a complete meal. Perfect for Sunday dinner or special gatherings! 🍷🍖
Let me know if you’d like a pressure cooker version or a spicy twist!
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