Classic Pot Roast With Carrots and Onions

In 'Braises and Stews' by Tori Ritchie

• Ready In: 3 hrs 30 mins
• Serves: 6

Ingredients

• 1 (3 1/2-4 lb)  boneless chuck roast
•  kosher salt
•  fresh ground pepper
•  olive oil
• 2  large onions, chopped
• 2  large carrots, sliced
• 2  teaspoons dried thyme leaves
• 1 (12 ounce) bottle beer
• 1  cup low sodium beef broth or 1  cup chicken broth
• 2  tablespoons tomato paste

Directions

1. An hour before starting to cook, remove the meat from the refrigerator, rinse, and pat dry with paper towels.
2. Place on a plate and sprinkle all over with salt and pepper; let stand to come to room temperature.
3. Preheat oven to 350°; coat the bottom of a 5-to7-quart Dutch oven with a thin film of oil and set over med-high heat.
4. when oil shimmers, put meat in pot and let cook, without moving it, until it is deeply browned on the bottom and it lifts easily from the pot when turned with two large spoons, about 8 minutes.
5. Do not turn meat with a fork as this pierces it.
6. Continue to brown meat on all sides, turning as needed, about 10 minutes more.
7. Transfer meat to a plate and set aside.
8. Add the onions and carrots to the pot and cook, stirring, until softened, about 5 minutes.
9. Stir in thyme; pour in the beer and broth, stirring to release browned bits, then stir in the tomato paste.
10. Let mixture come to a boil, then return meat and any accumulated juices to pot.
11. Cover pot and transfer to the oven.
12. Cook, turning meat over once about halfway through cooking, until meat is tender and pulls apart easily when prodded with a fork, 2 1/2 to 3 hours.
13. Transfer meat to a plate and let rest for 10 minutes; meanwhile, spoon off fat from sauce.
14. Slice meat across grain and serve with sauce and vegetables from pot.