Classic Pot Roast

First, you can sear the Boneless Chuck Roast (3 lb) in a skillet. Heat a skillet at medium to medium-high heat. Add Extra-Virgin Olive Oil (2 Tbsp) to the pan. Season with Salt (to taste) and Ground Black Pepper (to taste) on both sides of the beef like you would a steak. Add beef chuck and sear on one side until decently brown. Flip on the opposite side and sear this side as well.

Place meat inside a large roasting pan and set aside. Preheat oven to 350 degrees F (180 degrees C).

Meanwhile prepare vegetables to put in with the roast. Peel White Potatoes (6 cups) and cut into halves or quarters for more manageable pieces. Peel Carrots (3) and cut into halves. Thinly slice Celery (3 stalks). Cut Sweet Onion (1) into large chunks.

Pour Tomato Paste (1/3 cup) along the sides of roasting pan. Add Bay Leaves (3) as well.

Next, top with all the vegetables you prepared including the Baby Bella Mushrooms (3 cups). Sprinkle the top with the Fresh Thyme (1 tsp) and Salt (1 tsp).

Finish by pouring the Beef Broth (16 fl oz) on top.

Bake in the preheated oven in a covered pan for 1 hour. Drop temperature to 225 degrees F (105 degrees C) and bake for another 2 hours. Use a bulb baster to pour liquid over meat every 60 minutes.