Sunday Pot Roast with Herb Roasted Potatoes and Glazed Vegetables

Preheat oven to 325°F (165°C).

Pat the 3-pound beef chuck roast dry with paper towels. Season all sides with 1 1/2 teaspoons kosher salt and 1 teaspoon black pepper.

Heat a large Dutch oven over medium-high heat. Add 2 tablespoons olive oil. When oil is shimmering, add the seasoned roast and sear for 4-5 minutes per side until deeply browned on all sides. Transfer the roast to a plate.

While the meat is searing, prepare the vegetables: Peel and chop 1 large yellow onion into 1-inch chunks. Peel and cut 2 medium carrots into 2-inch pieces for the roast. Leave the other 2 carrots whole for later. Wash and cut 3 celery stalks into 2-inch pieces. Peel and roughly chop 4 garlic cloves.

Reduce heat to medium and add the chopped onion, 2 cut carrots, and celery to the same pot. Cook for 5 minutes, stirring occasionally, until vegetables begin to soften.

Add the chopped garlic and cook for 30 seconds until fragrant.

Stir in 2 tablespoons tomato paste and cook for 1 minute, stirring constantly.

Pour in 1 cup red wine, scraping the bottom of the pot to release any browned bits. Simmer for 2 minutes to reduce slightly.

Add 2 cups beef broth, 2 bay leaves, 4 sprigs of thyme, and 2 sprigs of rosemary. Bring to a simmer.

Return the seared roast to the pot, along with any accumulated juices. The liquid should come about halfway up the sides of the roast. Cover with a tight-fitting lid.

Transfer to the preheated oven and cook for 2 1/2 to 3 hours, turning the roast over once halfway through cooking, until the meat is very tender and easily pulls apart with a fork.

While the roast is cooking, prepare the potatoes: Wash and cut 2 pounds of Yukon gold potatoes into 1 1/2-inch chunks. Place in a large bowl.

Finely chop 2 tablespoons fresh parsley and remove leaves from 1 sprig each of thyme and rosemary, finely chopping them.

Toss the potatoes with 1 tablespoon olive oil, 1/2 teaspoon salt, 1/4 teaspoon pepper, and half of the chopped herbs. Set aside.

When the roast has about 45 minutes left to cook, arrange the potatoes on a rimmed baking sheet in a single layer. Place in the oven alongside the roast and cook for 40-45 minutes, stirring once halfway through, until golden and crispy on the outside and tender inside.

When the roast has about 30 minutes left to cook, prepare the glazed vegetables: Peel the remaining 2 whole carrots and cut into 2-inch diagonal pieces. Wash and trim any additional celery stalks if needed.

Bring a medium pot of salted water to a boil. Add the carrots and cook for 5-7 minutes until just tender. Add any additional celery for the last 2 minutes. Drain well.

In the same pot, melt 2 tablespoons butter over medium heat. Return the drained vegetables to the pot, add 1 tablespoon honey, and cook for 2-3 minutes, stirring occasionally, until vegetables are glazed and heated through. Season with a pinch of salt and pepper.

When the roast is done, carefully transfer it to a cutting board and tent loosely with foil to rest for 15 minutes.

Strain the cooking liquid into a bowl, pressing on the vegetables to extract all the flavor. Discard the cooked vegetables and herbs. Return the strained liquid to the pot.

In a small bowl, mix 2 tablespoons flour with 1/4 cup cold water until smooth. Bring the cooking liquid to a simmer over medium heat, then whisk in the flour mixture. Cook, stirring constantly, for 3-5 minutes until the gravy thickens. Season to taste with additional salt and pepper if needed.

Slice or shred the rested pot roast and arrange on a serving platter. Surround with the herb roasted potatoes and glazed vegetables. Drizzle with some of the gravy and sprinkle with the remaining fresh herbs.

Serve the pot roast with additional gravy on the side.