When it comes to stick-to-your-ribs comfort food, it’s difficult to beat tender, flavorful pot roast.

• 4 lb. boneless chuck roast
• Kosher salt
• Freshly ground black pepper
• 2 tbsp. neutral oil
• 1 large yellow onion, halved, cut into 1″ wedges
• 3 tbsp. tomato paste
• 1/2 c. red wine
• 4 large carrots, cut into 2″ pieces on the bias, divided
• 1 1/2 lb. baby potatoes, halved if large, divided
• 4 c. low-sodium beef broth
• 1 small bunch fresh thyme

Directions

Step 1
Preheat oven to 325°. Pat chuck roast dry with paper towels; very generously season with salt and pepper on all sides.
Step 2
In a large Dutch oven over medium-high heat, heat oil. Add beef and cook, turning occasionally, until golden brown, 5 to 7 minutes per side. Transfer beef to a large plate.
Step 3
Reduce heat to medium-low. Add onion and tomato paste and stir until coated. Add wine, scraping bottom of pan to release any brown bits. Bring to a simmer and cook, stirring occasionally, until reduced by about half, about 2 minutes.
Step 4
Add about half of carrots and potatoes to pot. Place beef on top. Arrange remaining carrots and potatoes around beef. Pour in broth.
Step 5
Cover pot and transfer to oven. Bake pot roast until beef is easily shreddable with a fork, 2 hours to 2 hours 30 minutes. Transfer beef to a cutting board. Using a slotted spoon, transfer vegetables to a plate. Discard thyme.
Step 6
Return pot to medium heat and bring broth to a simmer, stirring occasionally, until reduced by half, about 10 minutes.
Step 7
Shred meat with 2 forks. Divide among plates. Serve with vegetables and broth alongside.