Golden Corral Pot Roast

Directions

1. Season and sear: Pat the roast dry, season all over with salt and pepper, and sear in hot oil in a Dutch oven for 4 minutes per side until deeply browned. Color here becomes flavor later.
2. Build the braise: Remove the roast. Add onion and garlic to the pot, cook 3 minutes, then stir in tomato paste and cook one more minute until it darkens.
3. Deglaze: Pour in the beef broth, scraping every browned bit off the bottom. Add thyme and return the roast with any juices.
4. Braise low: Cover and cook at 300 F for 2 hours 30 minutes. The roast should give slightly when pressed but not shred yet.
5. Add vegetables: Add potatoes, carrots and celery around the roast, cover, and cook another 45 to 60 minutes until a fork slides into the beef with no resistance.
6. Rest the meat: Move the roast and vegetables to a platter and tent with foil. Skim the fat off the surface of the braising liquid.
7. Make the gravy: Whisk flour into 1/2 cup of the cooking liquid until smooth, stir back into the pot, and simmer 5 minutes until it coats a spoon.
8. Serve: Pull the beef into large pieces, arrange over the vegetables and pour the gravy across everything. Serve with yeast rolls for mopping.