Classic Pot Roast

Chop the carrots, celery, and onion. Mince the garlic. Set aside.

Tie the fresh rosemary and thyme sprigs together with kitchen twine to create a bouquet garni.

Cut the chuck roast into large 2-3 inch cubes.

In a large bowl, season the beef cubes generously on all sides with salt, pepper, garlic powder, and onion powder. Toss to ensure they are evenly coated.

Heat olive oil in a large Dutch oven over medium-high heat.

Working in batches, sear the beef cubes until deeply browned on all sides. Do not overcrowd the pot. Remove the seared beef to a separate bowl and set aside.

Add a bit more olive oil to the pot if necessary. Add the tomato paste and cook, stirring constantly, for about 1-2 minutes until it darkens in color.

Add the chopped carrots, celery, and onion to the pot. Sauté for 5-7 minutes, stirring occasionally, until the vegetables begin to soften.

Stir in the minced garlic and cook for another minute until fragrant.

Pour in the red wine to deglaze the pot, using a wooden spoon to scrape up any browned bits from the bottom. Let it simmer and reduce for 2-3 minutes.

Return the seared beef to the pot, along with any accumulated juices. Add the bouquet garni.

Pour in the beef broth, ensuring the meat is mostly submerged.

Bring the mixture to a simmer on the stovetop, then cover with a tight-fitting lid.

Transfer the covered Dutch oven to a preheated 325°F (160°C) oven. Cook for 2.5 hours, or until the beef is fall-apart tender.

Carefully remove the pot from the oven. Remove and discard the bouquet garni.

Serve the pot roast and vegetables over a bed of creamy mashed potatoes. Spoon a generous amount of the gravy over everything. Garnish with fresh parsley and grated Parmesan cheese, if desired.