Beef Pot Roast with Carrots and Potatoes

• 1.2 kg Beef chuck roast
• 2 tsp Fine sea salt
• 2 tbsp Olive oil
• 2 medium Yellow onion
• 2 tbsp Tomato purée
• 900 ml Beef stock
• 2 pieces Bay leaves
• 1 tsp Black peppercorns
• 4 medium Carrot
• 6 medium Yukon Gold potato
• 6 sprigs Fresh thyme

1. Pat the beef dry and season all over with the fine sea salt. Peel and thickly slice the onions; peel the carrots and cut into large chunks. Peel the potatoes and cut into large pieces so they hold their shape.
2. Heat the olive oil in a Dutch oven over medium-high heat. Sear the beef for 4 to 5 minutes per side until deeply browned, then transfer to a plate. Reduce the heat to medium.
3. Add the onions to the pot and cook for 6 to 8 minutes, stirring and scraping up the browned bits, until softened and lightly golden. Stir in the tomato purée and cook for 1 minute until it darkens slightly. Pour in the beef stock and bring to a gentle simmer.
4. Return the beef to the pot along with any juices, then add the bay leaves and black peppercorns. Cover with a lid and simmer very gently for 90 minutes, turning the beef once halfway through. Keep the liquid at a low simmer rather than a boil.
5. Nestle the carrots and potatoes around the beef, keeping them mostly submerged in the braising liquid. Cover and continue to simmer for 45 to 55 minutes, until the beef is fork-tender and the vegetables are tender but not falling apart. If needed, add a splash of water to keep the vegetables just covered.
6. Turn off the heat and scatter over the fresh thyme. Rest, covered, for 10 minutes, then discard the bay leaves and thyme sprigs. Slice or pull the beef into chunks and serve with the vegetables and plenty of gravy.

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