Easy Oven Baked Pot Roast Recipe

1 Set your oven to 350°F (175°C).
2 Pat the roast dry with paper towels and season generously with salt and pepper. Heat olive oil in a large Dutch oven over medium-high heat. Sear the roast on all sides until browned, about 3 minutes per side. Remove and set aside.
3 In the same pot, add the chopped onions and sauté for 2–3 minutes until softened. Stir in the minced garlic and cook for 30 seconds until fragrant.
4 Stir in the tomato paste and flour together, letting them cook for 1–2 minutes to deepen the flavor and remove the raw flour taste. The mixture should look thick and slightly golden.
5 Pour in the red wine and scrape the brown bits from the bottom of the pot. Let simmer for 2 minutes.
6 Stir in the 6 cups of beef broth, better than beef bouillon, Worcestershire sauce, rosemary, thyme, and bay leaf. Return the roast to the pot, making sure the liquid comes halfway up the meat.
7 Cover the pot with a lid and bake for 3–3½ hours, or until the roast is tender and easily pulls apart with a fork.
8 Once the meet is tender, taste the gravy and adjust the seasoning with more salt and pepper if needed. You can also adjust the seasonings half way through the cooking process.
9 Remove herbs and bay leaf. If you want the sauce thicker, let it simmer uncovered on the stovetop for 5–10 minutes or whisk together 1 tablespoon of cornstarch with 2 tablespoons of cold water and stir it into the sauce. Simmer until it reaches your desired consistency.
10 Slice or shred the roast and spoon the rich gravy over the top.