• Start by getting your ingredients measured and organized. Measure the beef broth, dice your veggies, etc.

Dry Brining Roast

• Prepare the Roast: Remove the chuck roast from its packaging and pat it dry with paper towels. This helps the salt adhere better.
• Season Generously: Sprinkle the salt evenly over the entire surface of the roast.
• If you're using additional spices, mix them with the salt and apply them in the same manner.
• Make sure to cover all sides of the roast.
• Refrigerate: Place the seasoned roast on a wire rack set over a baking sheet or a plate to catch any drips.
• Refrigerate uncovered for at least 12-24 hours.
• If you’re short on time, a few hours will still help, but longer is better for maximum flavor and tenderness.
• Bring to Room Temperature: About 30-60 minutes before you plan to cook the roast, remove it from the fridge and let it come to room temperature. This helps ensure even cooking.
• Cook as Desired: Proceed with your pot roast recipe as planned. The dry brining will have added flavor and moisture, resulting in a more delicious final dish.

Chop Vegetables

• Chop your celery, carrots, and onions. These don't have to be finely diced and can be chopped up according to your liking.

Sear the Roast:

• Prepare the Roast:
• * Remove the chuck roast from the refrigerator and let it sit at room temperature for about 30-60 minutes. This helps it cook more evenly.
• * Pat the roast dry with paper towels to remove excess moisture, which promotes better browning.
• * Generously season all sides of the roast with salt and pepper.
• Heat the Pan:
• * In a large pot or Dutch oven, heat about 2 tablespoons of oil over medium-high heat. Allow the oil to get hot; it should shimmer but not smoke.
• Sear the Roast:
• * Carefully place the roast in the hot oil. It should sizzle immediately. Avoid overcrowding the pan; if your roast is large, you may need to sear it in batches.
• * Sear the roast for about 3-5 minutes on each side, turning it to achieve a deep brown crust on all sides. Use tongs to gently flip the roast, ensuring it doesn’t stick to the pan.
• Remove and Proceed:
• * Once the roast is nicely browned, remove it from the pot and set it aside.
• You can now proceed with your pot roast recipe.

Sauté the Aromatics

• Once the roast is seared, remove it from the pot and set it aside.
• Add the quartered onion and the whole garlic bulb to the pot, sautéing until fragrant.
• Then pour in the red wine, scraping up any brown bits from the bottom of the pot.
• Reduce the wine by half to concentrate the flavors.

Build the Flavor

• Stir in the tomato paste and beef base until combined.
• Place the chuck roast back into the pot on top of the onions, then add the beef broth.
• Toss in the fresh herbs (rosemary, thyme, and bay leaves), soy sauce, and Worcestershire sauce.

Slow Cook in the Oven

• Cover the pot and place it in the preheated oven for 2 hours.
• This slow cooking allows the flavors to develop and the meat to become tender.
• After 2 hours, check for tenderness - depending on the size of the roast, you may need to cook for 3 - 3.5 hours.

Check for Doneness

• After about 3 hours total, your pot roast should be fork-tender and easily shreddable.
• For a thicker gravy and a beautifully browned roast, remove the lid for the last 30 minutes of cooking.

Make the Gravy

• To thicken the gravy, mix together the cornstarch and water to create a slurry.
• Add this to the pot, stirring well. Allow it to cook for a few minutes until the gravy thickens to your desired consistency.

Serve and Enjoy!

• Serve the pot roast with your choice of rice, potatoes, or cauliflower mash.
• Garnish with chopped parsley for a fresh touch. This meal is perfect for chilly evenings and will have everyone asking for seconds!