Classic Sunday Pot Roast

Ingredients

• 3-4 lb. beef chuck roast
• 2 tablespoons olive oil
• 1 onion, diced
• 3 cloves garlic, minced
• 2 carrots, peeled and cut into 1/2 inch pieces
• 2 stalks celery, cut into 1/2 inch pieces
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1 bay leaf
• 1 cup beef broth or stock
• 1/4 cup red wine, optional
• Salt and pepper to taste

Directions

1. Set an oven rack in the middle position and preheat the oven to 325°F. For cleaner, more even slices later, tie the roast firmly with butcher’s twine at about 2 inches intervals along the length; if that does not matter to you, skip the twine. Sprinkle the roast generously with salt and pepper on every side. Warm the oil in a 6- to 7-quart Dutch oven, or another deep, sturdy pot, over medium-high heat. Put the roast in the pot and brown it thoroughly on both sides, turning it once around the midpoint and lowering or raising the heat as needed, about 15 minutes total. Move the roast to a large plate. Pour off the fat, leaving about 2 Tbs. in the pot.
2. Set the pot back over medium heat. Add the onion and garlic, stirring frequently, and cook until they are soft and lightly golden, about 4 minutes. Add the carrots and celery, then cook for another 2 to 3 minutes, just until they start to relax a bit; they should not be fully cooked yet.
3. Pour in the wine. Cook, stirring now and then and loosening the browned bits from the bottom of the pot, until the liquid has reduced by about half, 3 to 4 minutes.
4. Add the broth, tomato paste, thyme, bay leaves, and 1 tsp. salt, stirring to combine. Place the roast, along with any juices from the plate, back in the pot and settle it among the vegetables and liquid. If the pot feels too crowded, temporarily move some vegetables to a bowl, tuck in the roast, then spoon the vegetables back over it.
5. Bring the liquid to a simmer. Cover the pot first with a single layer of foil, then with a heavy lid that fits tightly. Move the pot to the oven and cook for 1-1/2 hours.
6. Uncover the pot carefully. Gently mix in the potatoes and mushrooms, turning the roast over as you do. Cover the pot again with the foil and lid, return it to the oven, and cook until the meat and vegetables are very tender, about 1 hour more.
7. With tongs, carefully lift the roast onto a cutting board or large platter. If you used twine, take it off and discard it. Slice the roast against the grain, or pull it into generous pieces with a fork, removing any fat you do not want. Use a slotted spoon to place the vegetables around the meat, then finish with the parsley.
8. Take the bay leaves out of the braising liquid. If desired, skim away as much fat as you can with a spoon. Taste the liquid and adjust with salt and pepper. Spoon some over the meat and vegetables, and serve the remaining liquid alongside.