How To Cook Classic Beef Pot Roast in the Oven
"A classic dinner done right...."
INGREDIENTS
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3 pounds boneless beef chuck roast
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2 teaspoons kosher salt, divided
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1 teaspoon freshly ground black pepper, plus more for serving
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4 tablespoons all-purpose flour, divided
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2 tablespoons olive oil
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2 large onions, thinly sliced (about 2 cups)
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1 cup red wine, such as Malbec or Côtes-du-Rhône
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2 cups unsalted beef broth
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3 large cloves garlic, smashed
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3 fresh thyme sprigs
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2 bay leaves
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1 fresh rosemary sprig
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1 tablespoon tomato paste
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4 teaspoons Worcestershire sauce
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6 medium carrots, peeled and cut into 1 1/2-inch pieces
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4 medium Yukon Gold potatoes, peeled and cut into 1 1/2-inch pieces
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1 teaspoon malt vinegar
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2 tablespoons unsalted butter, at room temperature
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Buttered egg noodles or crusty bread
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Leaves from 8 sprigs fresh thyme, finely chopped
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Leaves from 2 sprigs fresh rosemary, finely chopped
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