Preparation Steps

• Preheat oven to 325°F (160°C).
• Pat the beef roast dry with paper towels and season generously with salt and pepper.
• Heat olive oil in a large Dutch oven or oven-safe pot over medium-high heat. Sear the roast on all sides until deeply browned.
• Remove the roast from the pot and set aside.
• Add the chopped onion, carrots, and celery to the pot. Cook, stirring occasionally, until softened, about 5-7 minutes.
• Stir in the minced garlic and tomato paste and cook for 1 minute more until fragrant.
• Pour in the beef broth and red wine (if using) and scrape the bottom of the pot to loosen any browned bits.
• Add the thyme and rosemary. Bring the liquid to a simmer.
• Return the roast to the pot. The liquid should come about halfway up the sides of the roast.
• Cover the pot tightly and transfer to the preheated oven. Cook for 3 to 4 hours, or until the roast is fork-tender.
• Remove the roast from the pot and let it rest for 10-15 minutes before shredding or slicing.
• Optional: Skim any excess fat from the cooking liquid. Thicken the liquid with a cornstarch slurry if desired to make gravy.
• Serve the pot roast with the vegetables and gravy.