Sunday Pot Roast with Carrots & Potatoes

Method

1. Heat the oven to 300°F. Pat the roast dry and season it on all sides with 4 tsp of the salt and the pepper.
2. Heat the oil in a 7-quart Dutch oven over medium-high and sear the roast 4 to 5 minutes per side until dark brown. Move it to a plate.
3. Add the onions and cook 5 minutes, then stir in the garlic and tomato paste for 2 minutes. Add the wine, scrape the bottom clean, and boil 2 minutes.
4. Add the broth, Worcestershire, thyme and bay leaves, return the roast, cover and braise in the oven for 2 hours.
5. Tuck the carrots and potatoes around the roast, sprinkle with the remaining 2 tsp salt, cover and cook 1 to 1½ hours more, until a fork twists in the thickest part with no resistance.
6. Rest the roast on a board for 15 minutes and move the vegetables to a platter. Discard the thyme stems and bay leaves, skim the fat from the liquid and simmer it on the stove for 10 minutes, until it coats a spoon. Taste the jus and add salt if needed.
7. Pull the roast into large chunks along the grain and serve with the vegetables and the jus.