Classic Pot Roast | Cooking Professionally

Ingredients

• 3 pounds chuck roast, shoulder cut
• salt, to taste
• black pepper, to taste
• 2 tablespoons olive oil
• 1 medium onion, chopped
• 3 cloves garlic, minced or pressed
• 1 tablespoon tomato paste
• 2 tablespoons all-purpose flour, gluten-free flour, or cassava flour
• 1/2 cup red wine
• 2 cups beef broth
• fresh thyme, to taste
• 2 bay leaves
• 2 pounds small yellow potatoes
• 1 pound carrots, cut into chunks
• fresh parsley or cilantro, to taste, for garnish