Sunday Tomato-Braised Pot Roast

How to make it

Method

1. 01

   Heat the oven to 325°F. Pat the roast dry and season all over with salt.

2. 02

   Heat the oil in a Dutch oven over medium-high heat. Brown the roast deeply on all sides, about 12 minutes total, then transfer to a plate.

3. 03

   Add the onion and carrots and cook for 6 minutes. Add the garlic and tomato paste and cook until the paste darkens slightly.

4. 04

   Stir in the crushed tomatoes and broth, scraping up the browned bits. Return the roast and any juices to the pot and add the thyme.

5. 05

   Cover and braise in the oven until the beef pulls apart easily with a fork, 3 to 3½ hours.

6. 06

   Rest the meat for 15 minutes. Skim excess fat from the sauce, season to taste, and serve the roast in generous pieces with the vegetables and gravy.