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This recipe makes enough for about six to eight servings so there should be enough for everyone. It takes about fourteen minutes to prepare and then about an hour and forty-five minutes to braise in the oven. It will smell so good, you'll be dying to try it!

Let's Get Started!

The Ingredients To Gather Are:

3 pounds boneless beef chuck roast
2 teaspoons kosher salt
1 teaspoon ground black pepper, plus more for serving
4 tablespoons  flour,
2 tablespoons olive oil
2 onions, thinly sliced
1 cup red wine
2 cups unsalted beef broth
3 large cloves garlic
3 whole fresh thyme sprigs
2 bay leaves
1 whole fresh rosemary sprig
1 tablespoon tomato paste
4 teaspoons Worcestershire sauce
6 carrots
4  Yukon Gold potatoes
1 teaspoon malt vinegar
2 tablespoons unsalted butter, at room temperature

For serving:
Buttered egg noodles or crusty bread
Leaves from 8 sprigs fresh thyme
Leaves from 2 sprigs fresh rosemary

The Step By Step Directions To Follow:

Arrange a rack in the middle of the oven and heat to 325°F.
Season the meat with 1 1/2 teaspoons of the salt and the pepper. Sprinkle 2 tablespoons of the flour over the entire roast until evenly coated.
Heat the oil in a 7-quart Dutch oven over medium-high heat until shimmering. Add the roast and brown on all sides, including the ends, until you have a deep golden sear, about 5 minutes per side. Transfer the roast to a large plate and set aside.
Reduce the heat to medium and add the onions and remaining 1/2 teaspoon salt. Sauté until softened and beginning to brown around the edges, about 4 minutes.
Add the red wine and scrape up the beautiful browned bits on the bottom of the pan.
Stir in the beef broth, garlic, whole thyme sprigs, bay leaves, whole rosemary sprig, tomato paste, and Worcestershire sauce. Return the meat and any juices to the pot.
Bring to a simmer, then cover and place in the oven. Braise for 1 hour and 45 minutes. The meat should appear tender, but will not be falling apart yet.
Uncover and nestle the carrots and potatoes into the braising liquid around the roast. Cover again, return to the oven, and braise until the roast pulls apart easily and the vegetables are tender but not mushy, for 1 1/2 to 2 hours more.
Remove the pot from the oven and set over low heat. Transfer the roast to a large bowl and shred into large pieces with 2 forks; set aside. Remove and discard the herb stems and bay leaves.
Prepare a butter and flour paste: Smash the remaining 2 tablespoons of flour with the butter together in a small bowl with a spatula until it forms a thick paste.
Stir the butter-flour paste into the pot and cook for 3 minutes to remove raw flour taste and thicken the gravy, making sure the liquid does not boil. Stir in the vinegar.
Return the shredded pieces of meat to the pot and gently stir to coat in the gravy.
Serve the pot roast over buttered egg noodles or with crusty bread. Top with a few grinds of black pepper and chopped thyme and rosemary.

Enjoy!

This beef pot roast tastes so amazing that you may want to make it as often as you can! Have you tried this recipe for beef pot roast before?

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Article Source: The Kitchn