Classic Pot Roast

Pat the chuck roast dry and season it generously on all sides with all-purpose seasoning.

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

Carefully place the seasoned roast in the hot pot and sear on all sides until a deep brown crust forms.

Remove the seared roast from the pot and set aside.

Add sliced garlic to the pot and sauté for about 30 seconds until fragrant.

Stir in the tomato paste and cook for another minute.

Add the whole wheat flour and stir constantly for one minute to cook out the raw flour taste.

Pour in the white wine to deglaze the pot, scraping up any browned bits from the bottom with a wooden spoon.

Stir in the beef bouillon paste until it dissolves, followed by the beef broth.

Add the fresh thyme and sage sprigs to the liquid.

Return the seared roast to the pot. Add the carrots, onions, and celery around the roast.

Sprinkle with spicy all-purpose seasoning, if using.

Cover the pot, bring to a simmer, then transfer to a preheated 350°F (175°C) oven and cook for 30 minutes.

After 30 minutes, carefully remove the pot from the oven. Add the baby potatoes and browning sauce, stirring gently to incorporate.

Cover the pot again and return to the oven. Cook for 1 hour.

After 1 hour, remove the vegetables from the pot and set them aside to prevent them from getting mushy.

Return the covered pot with the roast to the oven and cook for another 1 to 1.5 hours, or until the meat is fork-tender.

Remove the cooked roast from the pot and let it rest on a cutting board for 10-15 minutes before slicing or shredding.

Return the cooked vegetables to the pot with the gravy to re-warm. Serve the pot roast with the vegetables and plenty of gravy.