Sunday Pot Roast

• 3-4-pound boneless chuck roast
• 2 tablespoons extra virgin olive oil (plus more for drizzling)
• Salt and pepper
• 1 16-ounce can crushed tomatoes
• ¼ cup dry red wine
• 1 ½ cups beef broth
• 2 medium onions, quartered
• 3-4 garlic cloves, roughly chopped
• 2 cups baby carrots
• 5-6 red skin potatoes, quartered
• 1 ½ cups sliced button mushrooms
• 2-3 sprigs fresh rosemary
• 3-4 sprigs fresh thyme
• 2-3 bay leaves

Season the entire cut of beef with salt and pepper. In a large Dutch oven (with lid), heat the 2 tablespoons of extra virgin olive oil (on medium to high heat). Sear the meat on all sides until a nice brown crust is visible on the outside. Add the wine first and then the beef broth and crushed tomatoes. Evenly distribute the vegetables and herbs around the roast. Drizzle with a bit more extra virgin olive oil and season with additional salt and pepper. Cover with lid and reduce heat to very low. Cook for about 3 ½ to 4 hours (basting every 30–45 minutes with juices from pot) until beef is tender.

Carefully remove roast from pot and slice on a cutting board. Remove herbs and discard. Arrange sliced roast and vegetables on a large platter and serve with the juices from the pot.