This deeply savory pot roast starts with a beef chuck roast seared until mahogany-brown, then slow-braised until it shreds apart with just two forks. Onions, carrots, and celery soften into the braising liquid alongside garlic, tomato paste, and diced tomatoes, building a rich, wine-deepened sauce that reduces into something you'll want to spoon over every bite. Baby Yukon Gold potatoes go in partway through the braise, soaking up all that savory liquid until they're fork-tender. Fresh thyme, rosemary, and bay leaves perfume the whole pot as it slowly cooks low and covered, and a scatter of chopped parsley brightens the finished bowls. It's a hearty, low-effort Sunday dinner built entirely on whole ingredients, which makes it a naturally solid choice for a gluten free table.
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Preheat the oven to 325°F (165°C). Pat the chuck roast thoroughly dry with paper towels, then season all over with the salt and pepper.
Heat the vegetable oil in a 5–7 qt Dutch oven over medium-high heat until shimmering. Add the roast and sear undisturbed for 4–5 minutes per side, until a deep mahogany crust forms and the meat releases easily from the pot. Transfer the roast to a plate.
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