This Braised Pot Roast is rich, silky, and super easy to make. This dish cooks low-and-slow, resulting in a super tender piece of meat that falls apart when you shred it with a fork.

This Pot Roast recipe is made with mostly pantry and fridge staples, and a good quality grass-fed chuck roast.

Step 1: Pat the chuck roast dry, season it with salt and pepper and sear both sides in the dutch oven.

Step 2: Remove the chuck roast and set aside. Next saute the onions until tender.

Step 3: Add the aromatics and tomato paste and cook for 1-2 minutes, until fragrant.

Step 4: Add the wine, balsamic and vinegar and deglaze the dutch oven. Bring to a boil and reduce for 1-2 minutes.

Step 5: Next pour add the broth, mustard and gluten-free flour. Stir to combine and bring to a light boil for 1-2 minutes.

Step 6: Place the chuck back in the dutch oven along with the celery, carrots, potatoes and fresh herbs. Cover and cook for 3-3.5 hours in the oven.

Step 7: Remove the pot roast and shred the meat with a fork. It should fall apart pretty easily. Serve with a slice of crusty bread and top with a drizzle of truffle oil.

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