Fall-Apart, Melt in Your Mouth Pot Roast

Steps

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1. 1
   Preheat the oven to 325°F (160°C).
   ≈0:00
2. 2
   Prepare all ingredients: peel carrots and potatoes and cut the potatoes into larger pieces to prevent them from becoming mashed during the 3-hour roasting. Cut carrots on the diagonal. Peel the garlic cloves and smash them with the back of a knife to release their flavor.
   ≈0:18
3. 3
   Season the chuck roast lightly on both sides with salt and freshly cracked black pepper.
   ≈1:16
4. 4
   Heat a Dutch oven over medium-high heat and add olive oil. Once hot, carefully place the beef in the pot and brown it for about 7 to 7.5 minutes on each side to develop a nice crust, which will add flavor to the finished dish. Use a splatter screen if desired. Remove the beef and set aside.
   ≈1:29
5. 5
   Turn off the heat and add the smashed garlic cloves to the pot, tossing them until fragrant, about one minute. Turn the heat back to medium, add the pearl onions, and sauté for 2 to 3 minutes to lightly color them.
   ≈2:02
6. 6
   Return the beef to the pot along with the carrots, potatoes, balsamic vinegar (1/4 to 1/3 cup), rosemary sprigs, and additional salt and pepper to taste. Pour in the beef stock.
   ≈2:28
7. 7
   Bring the mixture to a boil, then remove from heat and cover the pot with the lid. Place the covered Dutch oven in the preheated 325°F oven and roast for 3 to 4 hours until the beef is tender and falling apart.
   ≈2:54
8. 8
   Carefully remove the pot from the oven and let it rest. Taste the broth and meat, adjusting seasoning with additional salt and pepper if needed.
   ≈3:09
9. 9
   Skim off as much of the fat and oil from the surface of the broth as possible to avoid a greasy finished dish.
   ≈3:29
10. 10
    Transfer the beef to a serving platter and shred it gently using two forks. Arrange the cooked vegetables around the meat and garnish with chopped fresh parsley.
    ≈3:43
11. 11
    To serve, either retain the broth to keep the meat moist, or make a gravy: melt butter over medium heat, add flour and toast until golden, pour in about 2 cups of broth from the pot, season with lemon juice, salt, and pepper, and cook until thickened. Serve the gravy alongside the pot roast.
    ≈3:57