1-First Step: Mise en Place Pat the 3-4 pound chuck roast dry. Season generously with 2 teaspoons salt and 1 teaspoon pepper. Chop 1 onion, 4 carrots, 4 celery stalks, mince 4 garlic cloves, and quarter 1.5 pounds potatoes. Preheat oven to 300°F.

2-Second Step: Sear the Meat Heat 2 tablespoons olive oil in a large Dutch oven over medium-high heat. Sear chuck roast 4-5 minutes per side until browned. Remove and set aside. This builds flavor for beef pot roast.

3-Third Step: Sauté Aromatics In the same pot, add onion, carrots, celery, and garlic. Cook 5 minutes until softened. Stir in 2 tablespoons tomato paste, cooking 1 minute. For gluten-free, use certified ingredients.

4-Fourth Step: Deglaze and Add Liquid Pour in 2 cups beef broth, 2 tablespoons Worcestershire, 1 teaspoon thyme, and 2 bay leaves. Scrape up browned bits. Return chuck roast to pot, nestling among vegetables. Add potatoes on top.

5-Fifth Step: Braise Low and Slow Bring to simmer, cover tightly, and transfer to oven. Cook 3-4 hours until meat reaches 205°F and shreds easily. Check at 3 hours; vegans can use the same timing with seitan.

6-Final Step: Rest and Serve Remove bay leaves. Transfer roast to board, rest 15 minutes. Thicken gravy: Mix 2 tablespoons cornstarch with water, stir into pot juices, simmer 5 minutes. Slice against grain or shred. Serve with pot roast with vegetables and gravy. Pairs well with sides like baked potato wedges.