Why this works (the trick)

Ingredients

• 3–4 lb (1.3–1.8 kg) beef roast (chuck roast for shreddable, top round or rump for slicing)
• 2 tbsp olive oil
• 2 tsp kosher salt
• 1 tsp freshly ground black pepper
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tbsp chopped fresh rosemary (or 1 tsp dried)
• 1 tbsp fresh thyme leaves (or 1 tsp dried)
• 1 large onion, quartered
• 3–4 carrots, cut into large chunks
• 3–4 potatoes, cut into large chunks
• 2 cups beef broth (or 1 cup red wine + 1 cup beef broth)
• 2 bay leaves

Directions

1. Take roast out of fridge 30–60 minutes before cooking and pat dry.
2. Preheat oven to 325°F (160°C). Season roast with salt, pepper, garlic powder, onion powder, rosemary and thyme.
3. Heat olive oil in a heavy skillet or Dutch oven over medium-high heat. Sear roast 2–3 minutes per side until deeply browned; remove and set aside.
4. Sauté onions briefly in the same pot, then add carrots and potatoes to the bottom of a roasting pan (or leave in the Dutch oven).
5. Place seared roast on top of the vegetables. Pour in beef broth (and wine, if using). Add bay leaves.
6. Cover tightly and roast at 325°F (160°C) for ~2–2½ hours (or longer until desired doneness). For pull-apart tender, roast until very tender (195–205°F / 90–96°C internal temp).
7. Transfer roast to a cutting board and tent with foil. Rest 15–20 minutes before slicing. Strain pan juices, skim fat, and serve sauce over slices with roasted vegetables.