Classic Pot Roast {my family’s favorite!}

Instructions

1. An hour before starting to cook, remove the roast from the refrigerator. Rinse it and pat it dry with paper towels. Place on a plate and sprinkle fairly generously all over with kosher salt and pepper. Let stand at room temperature.
2. Preheat oven to 350°. Coat the bottom of a 5 to 7-quart French oven with a thin film of olive oil and set the pot over medium-high heat. When the oil is shimmering, put meat in the pot and let it cook, without moving it, until it is deeply browned on the bottom and lifts easily from the pot when turned. This should take about 8 minutes or so. Continue to brown all sides of the meat, turning as needed. Transfer meat to a plate and set aside.
3. Add the onions and carrots to the pot and cook, stirring, until softened. This should take about 5 minutes. Stir in the thyme. Then pour in the beer and broth. Stir to release browned bits on the pan bottom. Then stir in the tomato paste. Let mixture come to a boil, then return meat and any accumulated juices to pot. Cover pot and transfer to the oven. Cook, turning meat over once about halfway through cooking, until meat is tender and pulls apart easily when prodded with a fork, about 2-1/2 to 3 hours.
4. There are a couple of different ways you can finish up this beautiful pot roast:
5. For a simple weeknight meal, I will simply break apart the meat with a wooden spoon while it sits in the juices in the pot. Some of it will have an almost shredded appearance, as it will be so tender. This is personally my favorite way to eat the roast, all loose and juicy and tender.
6. To achieve the sliced look, like the roast in my pictures, I will remove the meat from the pot after it has been in the oven for about 2 hours. Then I slice it against the grain and return it to the pot, along with any accumulated juices, nestling it back into the veggies and juices. Return the pot to the oven and cook for another 30 to 60 minutes.