Pot Roast

Pat 900 g chuck roast dry and season it evenly with 1 teaspoon salt. Cut 200 g carrots, 300 g potatoes, 180 g onion, and 4 garlic cloves into sturdy pieces that will not immediately collapse during the braise. Heat 2 tablespoons olive oil in a heavy pot over medium-high heat. Sear each side of the beef for 3 to 4 minutes without constant movement, building a deep brown crust and fond on the pot. Remove the roast briefly. Cook the onion and garlic in the same pot over medium heat until fragrant and beginning to soften, then stir in 1 tablespoon tomato paste. Let the paste darken slightly without scorching. Pour in 700 ml beef stock and scrape every browned bit from the bottom into the liquid. Return the beef and check that the stock reaches roughly two-thirds of the way up its side rather than submerging it completely. Cover and braise in a 160C oven for about 2 hours. The liquid should bubble gently; a hard boil can tighten the meat. Add the carrots and potatoes only then, cover again, and continue for about 1 hour. The roast is ready when a fork separates it easily without force. Slice or pull it apart and serve it with the intact vegetables and reduced sauce. If resting it overnight in the refrigerator, reheat the beef slowly together with its sauce.