Beef Pot Roast for Two

2-3 lb boneless chuck roast
Salt and pepper
3 carrots, chopped
3 medium Yukon gold potatoes, cut into wedges, or 1 lb small potatoes
1 medium onion, cut into wedges
2 tablespoons lard, ghee, or olive oil
1 cup beef broth
1/2 cup dry red wine
1 tablespoon tomato paste
1 sprig fresh rosemary
2 sprigs fresh thyme or 1 teaspoon dried thyme
1 bay leaf

1. Heat oven to 325°F.
2. Whisk together the beef broth, tomato paste, and red wine; set aside.
3. Place the veggies, rosemary, thyme, and bay leaf in a Dutch oven.
4. Pat the roast dry with paper towel and season generously all over with salt and pepper. Heat a large skillet over medium heat and add oil. Place meat in pan and cook, undisturbed, until nicely browned and seared, about 3 minutes. Turn meat over and cook the other side until browned. Place the meat on top of the veggies.
5. Pour the wine mixture over the meat, cover the pot, and roast for 2.5 – 3 hours or until fork tender. Let the meat rest for 10 minutes before cutting. Remove the bay leaf and rosemary/thyme stems. Season with more salt if needed. Serve with the veggies and pan liquid.