Black Pepper & Roasted Garlic Pot Roast

1: Preheat oven to 325°F.

2: Season chuck roast generously with salt and black pepper, rubbing it evenly over the roast.

3: Add 2 tbsp olive oil to a dutch oven over medium high heat. Add meat and sear on all sides until browned, about 3-4 minutes per side. Remove from the pan and set aside.

4: Add remaining 1 tbsp olive oil to the pan along with onions over medium heat. Saute until onions are golden brown and translucent, about 6-8 minutes.

5: Deglaze the pan with ¼ cup red wine, scraping the bottom to release any stuck bits. Continue cooking onions until liquid evaporates and onions are deep burgundy.

6: Stir in tomato paste and cook for an additional two minutes.

7: Add broth, remaining wine, rosemary, thyme, bay leaves, and garlic. Season with ½ tsp salt.

8: Return meat to the dutch oven, bring liquid to a simmer, cover, and transfer to the oven for 2-2 ½ hours until meat is tender.

9: If the meat is still tough, return to the oven for an additional 30 minutes.