Grandma's Sunday Pot Roast

Preheat the oven to 300 degrees Fahrenheit. Position a rack in the lower third of the oven.

Pat the chuck roast thoroughly dry with paper towels. Season it aggressively on all sides with kosher salt and freshly ground black pepper. Do not be shy — this is a large piece of meat and it needs plenty of seasoning.

Heat the vegetable oil in a large Dutch oven over high heat until shimmering and just beginning to smoke. Sear the roast without moving it for 4 to 5 minutes per side, until a deep brown crust develops on all four sides. This will take 15 to 20 minutes total. Transfer the roast to a plate.

Reduce the heat to medium. Add the quartered onion to the pot and cook for 3 to 4 minutes, stirring occasionally, until browned on the cut sides. Add the smashed garlic and cook for 30 seconds.

Add the tomato paste and stir it into the onions for 2 minutes until it darkens slightly and becomes fragrant. Pour in the red wine and scrape the bottom of the pot with a wooden spoon to release all the browned bits. Let the wine simmer for 2 minutes to cook off the raw alcohol.

Add the beef broth, Worcestershire sauce, thyme, rosemary, and bay leaves. Stir to combine. Return the seared roast and any accumulated juices to the pot. The liquid should come about halfway up the sides of the meat.

Cover the Dutch oven with a tight-fitting lid and transfer it to the oven. Braise for 2 hours undisturbed.

After 2 hours, carefully remove the lid and add the potatoes, carrots, and celery around and on top of the roast. Replace the lid and return to the oven for 1 1/2 to 2 more hours, until the meat is completely fork-tender and the vegetables are soft.

Transfer the roast to a cutting board and tent with foil. Use a slotted spoon to move the vegetables to a serving platter and cover to keep warm. Discard the bay leaves, thyme, and rosemary stems.

To make the gravy, place the Dutch oven on the stovetop over medium heat. In a small bowl, mash together the softened butter and flour with a fork to form a smooth paste (this is called beurre manie). Whisk the paste into the braising liquid a little at a time. Simmer for 5 to 8 minutes, stirring often, until the gravy thickens enough to coat the back of a spoon. Season with salt and pepper to taste.

Shred or slice the roast into large chunks — it should fall apart easily. Arrange the meat on the platter with the vegetables. Ladle the gravy generously over everything. Garnish with fresh parsley.