>> title: Pot Roast
>> category: Stews & Braises
>> tags: beef, sunday dinner, oven, braise, one-pot
>> counters: Diner, Meat and Three, One Pot
>> aka: yankee pot roast, hot beef commercial, hot beef sandwich
>> servings: 6
>> time: 4 hr 30 min
>> slack: forgiving — the vegetables go in for the last hour, because three hours in the pot turns a potato into the sauce
>> washing-up: the Dutch oven
>> keeps: 4 days — better on the second; slice it cold and warm the slices in the gravy, not the whole piece

Preheat the #oven{} to 300°F (150°C).

Rub @beef chuck roast{4%lb}(1.8 kg) with @kosher salt{1%Tbs}, @black pepper{1%tsp}.

Sear @&(~1)seasoned roast{}, @vegetable oil{2%Tbs} in a #Dutch oven{}.

Soften @yellow onions{2%large}(sliced), @garlic{4%cloves}, @tomato paste{2%Tbs} with @&(~1)seared roast{}.

>> step: braise 300°F 3 hr
Braise @&(~1)pot{} with @beef stock{2%cup}(475 mL), @dry red wine{1%cup}(240 mL), @thyme{4%sprigs} for ~{3%hr}.

>> step: braise 300°F 1 hr more
Add @carrots{1%lb}(450 g; cut in 2-in lengths), @Yukon Gold potatoes{2%lb}(900 g; halved) to @&(~1)pot roast{} for ~{60%min}.