Classic Beef Pot Roast

Season the beef chuck roast with salt and pepper on all sides.

In a large Dutch oven, heat the olive oil over medium-high heat. Sear the roast on all sides until browned, about 4-5 minutes per side. Remove the roast and set aside.

In the same pot, add the chopped onion and garlic. Sauté until the onion is translucent, about 5 minutes.

Stir in the beef broth, tomato paste, Worcestershire sauce, thyme, and rosemary. Bring to a simmer.