Well, you gotta use that beef stock for something. Pot roast is one of my all time favorite comfort food dishes which is ironic because my mom made the world's worst pot roast. That thing was so dry and desiccated it was like eating that really hard dry jerky. Sorry mom, but the truth was going to come out one day. When I was a kid I dreaded pot roast day. The dogs loved it, however, because I would sneak as much as I could get away with under the table. Thank god for Duke.
I, on the other hand, make perfect pot roast. My first chef taught me how to make pot roast. I remember the day as if it were yesterday. Chef showed up with an enormous amount of chuck and I asked, "What's that for?" He said, "It's for my pot roast recipe." I said, "Oh dear god." He just looked at me for a bit and then said, "Obviously, you've never had my Yankee pot roast." We went to work on it and when it came out of the oven I tasted it. Man oh man, I actually cried a little, it was so effing good. Like nothing I had ever put in my mouth before. Not joking, I still tear up a little just thinking about it. It is that good. This is why I love comfort food so much.
Tie the roast with butcher's twine. This helps keep it together during braising.
Gather your mise en place, or ingredients.
Add the onion, shallot, and carrot and cook over medium until they are beginning to caramelize. Add the garlic cloves and continue cooking, stirring occasionally, until the garlic has browned.
The Dutch oven is going to develop a fond (see notes) on the bottom of the pot. That is a good thing, it provides a lot of flavor.
Add the tomato paste and stir to coat everything. Cook 1 to 2 minutes to allow the tomato paste to caramelize. Add the red wine and stir. Allow to come to a low boil and cook 3 to 5 minutes. Add the thyme, bay leaves, peppercorns, and beef stock.
Add the chuck roast back in, on top of everything else. Dump any juice that colleted from the roast, into the pot.
There is no single correct recipe for pot Roast. Common to all of them is the braising, or slow cooking, at moderate-low heat which slowly breaks down and tenderizes tough cuts of meat. During braising the connective tissue breaks down leaving moist and tender pieces of meat which are full of flavor.
Vegetables in the recipe depend upon what is available and economical, most often onions, potatoes, carrots, and celery, but turnips and parsnips are fairly common.
Stews and braises usually contain some ingredient that provides acidity, in this recipe, the tomato paste and red wine provide acidity to heighten flavors.