Best Pot Roast Recipe Ultimate Sunday Comfort Food - EPPYC

Ingredients

• 3-4 lb (1.3-1.8 kg) Chuck Roast, trimmed of excess fat
• 2 tbsp (30 ml) Olive Oil
• 1 tsp (5 ml) Kosher Salt, plus more to taste
• 1/2 tsp (2.5 ml) Freshly Ground Black Pepper, plus more to taste
• 2 tbsp (30 g) All-Purpose Flour
• 1 Large Yellow Onion, roughly chopped
• 3-4 Cloves Garlic, minced
• 2 Carrots, peeled and cut into 1-inch (2.5 cm) chunks
• 2 Celery Stalks, cut into 1-inch (2.5 cm) chunks
• 1 tbsp (15 ml) Tomato Paste
• 1 tsp (5 ml) Dried Thyme
• 1 tsp (5 ml) Dried Rosemary
• 1 Bay Leaf
• 1 cup (240 ml) Dry Red Wine (such as Cabernet Sauvignon or Merlot)
• 4 cups (950 ml) Beef Broth (low sodium preferred)
• 1 tbsp (15 ml) Worcestershire Sauce
• 1 lb (450 g) Small Red Potatoes, quartered
• 1 lb (450 g) Baby Carrots (or regular carrots, cut into 2-inch chunks)