Instructions:

1. Preheat the oven:
   Preheat your oven to 325°F (163°C).
2. Season and sear the meat:
   – Season the chuck roast generously with salt and pepper on all sides.
   – Heat the olive oil in a large casserole dish over medium-high heat.
   – Sear the roast on all sides until browned, about 4 to 5 minutes per side. Remove the roast and set aside.
3. Skip the aromatics:
   – In the same casserole dish, add the minced garlic and the minced onion. Sauté until onion is softened, about 3-4 minutes.
4. Deglaze and add liquid:
   – Add the red wine (if using) to deglaze the pan, scraping up any browned bits from the bottom.
   – Add the beef broth, diced tomatoes, tomato paste and Worcestershire sauce.
5. Add vegetables and herbs:
   – Return the pan-fried roast to the pot.
   – Add the chopped carrots, celery, thyme, rosemary and bay leaves. ADVERTISEMENT
6. Brase the roast:
   – Cover the casserole dish with a lid and transfer it to the preheated oven.
   – Braise for 3 to 4 hours, or until the meat is tender and flakes easily with a fork.
7. Serve:
   – Remove the roast from the oven and let it rest for a few minutes.
   – Slice or mince the roast and place it on a serving dish.
   – Pour the vegetables and sauce on top.
   – Garnish with chopped fresh parsley. Enjoy your classic pot roast with vegetables, perfect for a comforting family meal!

Enjoy!