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1. Preheat your oven to 325 degrees Fahrenheit (165 degrees Celsius).
2. Season the chuck roast with salt and pepper generously.
3. In a large oven-proof Dutch oven, heat the olive oil over medium-high heat. Add the chuck roast and sear on all sides until browned, about 3-4 minutes per side.
4. Remove the roast and set it aside on a plate. In the same Dutch oven, add the onions, and carrots, and sauté for about 3 minutes. Add the garlic and cook for another minute.
5. Return the roast to the Dutch oven and add the celery around the sides.
6. In a mixing bowl, whisk together the beef broth, soy sauce, Worcestershire sauce, brown sugar, thyme, rosemary, and paprika. Pour this mixture over the roast.
7. If using potatoes, place them around the roast in the Dutch oven.
8. Cover with the Dutch oven lid or tightly with aluminum foil and place in the preheated oven. Cook for about 3-4 hours, or until the meat is tender and easily shreds with a fork.
9. Remove from the oven and let the pot roast rest for a few minutes. Optionally, skim off any excess fat from the surface of the gravy.
10. Serve the pot roast with the cooked vegetables and optionally garnish with fresh parsley. Spoon the gravy over the top and enjoy with your chosen sides.
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