INGREDIENTS WITH GRAM AMOUNTS

Preheat the oven to 325f and set the rack to the middle of the oven allowing enough room to accommodate a Dutch oven and its lid. Chop 8 cloves of garlic and slice 2 large onions into large pieces. Cut 2 pounds of carrots and 1 1/2 pounds of small potatoes into large chunks. Mince 3 tablespoons of flat-leaf parsley and set aside

Using kitchen twine, tie up a 4-pound chuck roast, or ask your butcher to tie it up for you. Heat a large pan to medium heat, then pat the chuck roast dry with paper towels and season with 2 1/2 teaspoons of salt and 1/2 teaspoon of pepper.

Add 2 tablespoons of vegetable oil to the pan along with the chuck roast and sear until browned on all sides (about 15 minutes total). Remove from the pan and allow the roast to rest on a plate

Add 1/2 cup of homemade beef stock (or low sodium storebought beef stock) to the pan and use a flat wooden spoon to dislodge the brown bits from the pan. Add the pan sauce to a bowl with 1 1/2 cups of beef stock and set aside.

Heat a large Dutch oven to medium heat and add 1/4 cup of olive oil along with the onions and a pinch of salt and cook for about 10 minutes or until the onion is translucent

Add 3 tablespoons of tomato paste and cook for 3 minutes, then add 1/4 cup of all-purpose flour and mix for about 1 minute or until the white flour specks are gone.

Add the beef stock, 1 1/2 cups of dry red wine, 10 sprigs of thyme (tied), 2 large bay leaves, and 2 tablespoons of Worcestershire sauce to the pot and bring to a boil while stirring to break up any clumps of flour

After 2 minutes of boiling, add the roast to the pot.

Cover the pot and place into the oven to roast for 1 1/2 hours

After 11/2 hours, remove the pot and uncover it. Quickly add the potatoes and carrots to the pot and cover again. Return it to the oven for another 2-2 1/2 hours.

After 2 1/2 hours or once the meat reaches an internal temperature of 200-210f, remove the pot from the oven

Transfer the pot roast, carrots, and potatoes to a serving plate and tent with foil. Remove and discard the bay leaves and thyme. If desired, de-grease the sauce by using a ladle to remove the fat, or by laying paper towels on top of the sauce to absorb some of the fat. By this point, the sauce will be quite thick thanks to the flour, but to make it even thicker, use an immersion blender or ladle the sauce into a countertop blender to blend the softened onions and a few potatoes. You can also heat the pot with sauce over medium-high heat to reduce it until it coats the back of a spoon or use a slurry of flour and water or cornstarch and water. . The roast can be shredded or cut into chunks and mixed with sauce before serving. Discard any large pieces of fat before serving, and season the carrots and potatoes with salt and pepper to taste. Garnish with the parsley, serve, and enjoy!