Pot Roast - The Best Sunday Dinner Meal

Today we're making pot roast. It's hard to think of a better dish for when it gets cold out and you want something that really sticks to your ribs!
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Stainless Steel 12" Fry Pan: https://amzn.to/3kFMTD7
Lodge 7.5qt Dutch oven: https://amzn.to/3Zu0tNc
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Faay Flat Edge Wooden Spoon: https://amzn.to/3UW5oaE
Mac Chef's Knife: https://amzn.to/48xkbvt
Workhorse Cutting Board: https://amzn.to/3kIgyvC
Better than Boullion Reduced Sodium Beef Base: https://amzn.to/3sVLDEu

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***PRINT RECIPE WITH INSTRUCTIONS AND PROCESS SHOTS***
https://www.sipandfeast.com/classic-p...

INGREDIENTS WITH GRAM AMOUNTS
4 pounds (1800g) chuck roast - tied
2 1/2 (12g) teaspoons salt
1/2 teaspoon pepper
2 tablespoons (28g) vegetable oil
1/4 cup (56g) olive oil
2 large yellow onions - cut into large pieces
8 cloves garlic - chopped
3 tablespoons (42g) tomato paste
1/4 cup (30g) all-purpose flour
1 1/2 cups (360g) dry red wine
2 cups (480g) low-sodium beef stock - divided
2 large bay leaves
2 tablespoons (28g) Worcestershire sauce
10 sprigs thyme - tied
1 1/2 pounds (680g) red or small yellow potatoes - cut into large chunks
2 pounds (908g) carrots - cut into 3-inch chunks
3 tablespoons flat-leaf parsley - minced, garnish
salt and pepper - to taste

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