Pot Roast

Instructions

1. 1
   Mise en place

   Preheat the oven to 275°F. Pat the chuck roast dry. Halve the onion and slice it into 1/4-inch-wide strips. Cut the carrots and celery into 2-inch pieces. Peel and smash the garlic cloves. Roughly chop the thyme. Quarter the potatoes.

2. 2

   Season the roast: Season the roast evenly with 2 teaspoons kosher salt and 1 teaspoon black pepper. Sprinkle the all-purpose flour over the meat and rub it in until the roast is evenly coated.

3. 3

   Sear the roast: Heat the avocado oil in a large Dutch oven over medium-high heat. Sear the roast until a golden-brown crust forms on both sides, about 4 minutes per side. The beef does not need to cook through. Transfer it to a clean plate.

4. 4

   Cook the vegetables: Reduce the heat to medium. Add the onion, carrots, celery, smashed garlic, remaining 1/2 teaspoon kosher salt, and remaining 1/2 teaspoon black pepper. Cook, stirring, until the onion begins to soften, about 4 minutes.

5. 5

   Build the sauce: Add the Dijon mustard, tomato paste, and smoked paprika. Stir until thoroughly combined. Pour in the apple cider vinegar and cook, stirring and scraping up the browned bits from the bottom, until the vinegar has reduced by half, about 2 minutes.

6. 6

   Assemble the roast: Pour in the beef broth and stir until combined. Bring to a boil, then reduce the heat to a gentle simmer over medium-low heat. Add the thyme and bay leaves. Nestle the roast and its accumulated juices into the center of the Dutch oven, then arrange the potatoes around it.

7. 7

   Braise: Cover the Dutch oven with a fitted lid and transfer it to the oven. Cook until the beef is fall-apart tender, about 4 hours.

8. 8

   Rest and shred: Remove the Dutch oven from the oven and let the roast rest in the sauce for 10 minutes. Remove and discard the bay leaves, then shred the meat into large chunks.

9. 9

   Serve: Divide the roast, onion, carrots, celery, and potatoes among shallow bowls. Ladle the sauce over the top and finish with fresh thyme.