Pot Roast

1: Cut chuck roast into smaller sections for browning on all sides and season with salt and pepper.

2: Heat a Dutch oven or covered pot to medium high with neutral oil and sear all sides of the roast until golden brown.

3: Reduce heat to medium low and deglaze the pot with beer or red wine, stirring to release the brown bits.

4: Add onion and tomato paste, cooking for 2-3 minutes, and add a splash of water if needed.

5: Stir in garlic, soy sauce, worchestire sauce, beef broth, bay leaves, rosemary, and AP seasoning.

6: Add potatoes and carrots, then place the beef on top.

7: Bake in the oven at 350°F for 2-3 hours or until beef is fork tender.

8: Alternatively, cook in a crockpot on low for 6 hours or in a pressure cooker for 90 minutes, ensuring the meat is submerged in beef broth.

9: Remove beef and veggies from broth, shred the beef with a fork.

10: Thicken the gravy by adding a cornstarch slurry of water and 2 tablespoons of cornstarch; heat on low until thickened.