Sunday Pot Roast with Pan Gravy

Ingredients

• 4 lb boneless beef chuck roast
• 2 1/2 teaspoons kosher salt
• 1 1/2 teaspoons black pepper
• 3 tablespoons vegetable oil
• 2 large yellow onions, cut into wedges
• 4 cloves garlic, smashed
• 2 tablespoons tomato paste
• 1 cup dry red wine
• 3 cups beef broth
• 2 sprigs fresh rosemary
• 3 sprigs fresh thyme
• 2 bay leaves
• 1/4 cup all-purpose flour
• 3 tablespoons unsalted butter, softened

Before you cook

• Pat the roast dry and season it all over with the salt and pepper, then let it sit at room temperature for 30 minutes.
• Cut the onions into thick wedges and smash the garlic.
• Mash the softened butter and flour together into a smooth paste for thickening.

Steps

1. Heat the oven to 300 degrees Fahrenheit.
2. Heat the oil in a Dutch oven over medium-high heat until it shimmers.
3. Sear the roast for 5 minutes on each side, including the ends, until a deep brown crust forms all over.
4. Move the roast to a platter and pour off all but 2 tablespoons of fat.
5. Add the onion wedges and garlic and cook for 5 minutes, until they take on color.
6. Stir in the tomato paste and cook for 1 minute until it darkens.
7. Pour in the red wine and scrape the bottom of the pot clean, then boil it for 3 minutes.
8. Add the beef broth, rosemary, thyme and bay leaves and bring the liquid to a simmer.
9. Return the roast to the pot, cover it, and braise in the oven for 3 hours, turning the meat once at the halfway mark.
10. Transfer the roast to a carving board and tent it loosely with foil.
11. Strain the liquid into a saucepan, skim off the fat, and bring it to a boil.
12. Whisk the butter and flour paste into the boiling liquid a little at a time and simmer for 4 minutes until the gravy is glossy.
13. Slice the roast against the grain and spoon the gravy over the slices.