A super simple to make pot roast that requires less than 20 minutes of prep. The meat is fall apart tender and served with a rich sauce. Perfect for Sunday night dinner and also a great dish to freeze.
Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius)
Generously season the roast on all sides with salt and pepper. Heat the oil in a dutch oven on medium high heat and sear the roast for 4 minutes per side until golden in colour.
Set the beef aside on a plate. Add the carrots, celery, onion and garlic to the pot and saute for 5 minutes before adding in the thyme, rosemary, tomato paste, beef stock, red wine and tomato paste. Bring the pot to a simmer and then return the roast to the pot.
Cover the pot with a lid and place it in the oven to cook for 3 hours. After 3 hours the beef should be fall apart tender and the carrots can be easily pierced with a fork. Transfer the beef to a plate and use a spoon to scoop out the veggies and arrange them around the beef. Use a fork to shred the pot roast into pieces.