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Instructions:
1. Preheat the Oven : Set your oven to 300°F (150°C).
2. Sear the Roast : Heat the olive oil in a large Dutch oven over medium-high heat. Season the roast generously with salt and pepper. Sear the roast for about 4-5 minutes per side until it’s deeply browned.
3. Add Aromatics : Remove the roast from the pot and set aside. Add the chopped onion and garlic to the pot and sauté for 2-3 minutes until fragrant. Add the tomato paste and cook for another 1-2 minutes, stirring to combine.
4. Deglaze : Pour in the red wine (if using), scraping up any browned bits from the bottom of the pot. Let it reduce for a couple of minutes.
5. Add Broth and Herbs : Return the roast to the pot. Add the beef broth, thyme, rosemary, bay leaves, and a bit more salt and pepper. The liquid should come about halfway up the side of the roast. If not, add more broth or water.
6. Roast : Cover the pot and place it in the preheated oven. Roast for about 3-4 hours, or until the meat is fork-tender.
7. Add Vegetables : After 2 hours of cooking, add the potatoes and carrots to the pot. Cover again and continue cooking for the remaining time.
8. Finishing Touches : Once the roast is done, remove it from the pot and let it rest. If desired, add a tablespoon of butter to the liquid to enrich the broth.
9. Serve : Slice the roast against the grain and serve with the potatoes, carrots, and a ladle of broth.
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