Easy pot roast recipe, made in one pot with simple ingredients. It's juicy and tender and loaded with tomatoes and herbs.
Add the chuck roast and season one side with salt and pepper. Sear it until golden brown.
Then, flip it over and season the other side with salt and pepper. Sear it.
Sear and brown the sides of the roast too.
Remove roast to a plate and keep aside.
In the same Dutch Oven, add onions, garlic, ginger and saute until golden brown and fragrant.
Add the roast back into the Dutch Oven.
Add carrots, celery, parsley, bay leaf, sage, basil, Italian seasoning, red wine, beef broth, tomato puree, tomato paste
Bring to a simmer.
Then, cover the Dutch Oven with lid and transfer to oven.
Bake at 350 degrees for 3 hours or until roast is tender and easily breaks away with a fork.
Discard the bay leaf.
Thicken the sauce on the stovetop by cooking it without lid over medium high heat for 5-10 minutes until you reach desired consistency.
Now, you have 2 options: Shred roast with 2 forks OR remove it and cut into large pieces and add that back into the pot. Enjoy!