Chuck roast is unequivocally the best for a good pot roast. You can use the Italian bottled crushed tomatoes called “passata” but canned crushed, pureed or diced tomatoes will do. Oven heat works better for braising than the stovetop. If you prefer, remove carrots from sauce before pureeing, for a thinner, smoother sauce.

3 tbsp vegetable oil
4 lb (1.8 kg) beef chuck roast
1 tsp kosher salt
1 tsp freshly ground black pepper
2 onions, coarsely chopped
4 carrots, coarsely chopped
2 stalks celery, coarsely chopped
3 cloves garlic
¾ cup canned crushed or pureed tomatoes
3 tbsp all-purpose flour
1 cup dry red wine
4 sprigs fresh parsley
3 sprigs fresh thyme
2 tbsp brown sugar
3 cups beef or chicken stock
Salt and freshly ground black pepper to taste

Preheat oven to 325°F (160°C).

In large Dutch oven or heavy-bottomed saucepan, heat 2 tablespoons of the oil over medium-high heat. Sprinkle beef with 1 teaspoon each salt and pepper; cook for 10 minutes or until brown on all sides. Transfer to a plate.

Reduce heat to medium. If there is no oil left in pan, add remaining 1 tablespoon oil. Add onions, carrots, celery and garlic. Cook, stirring, until lightly browned, about 5 minutes. Add tomatoes; cook, stirring and scraping browned bits from bottom of pan, for 5 minutes. Stir in flour; cook, stirring, for 4 minutes. Add wine; stir until smooth. Return beef and juices to pan. Add parsley, thyme, brown sugar and stock. Bring to a boil. Cover. Place in centre of oven. Cook for 3½ to 4 hours or until meat is very tender but not falling apart.

Remove beef from Dutch oven. Skim any fat from surface of sauce. Remove and discard parsley and thyme sprigs. Puree sauce by pressing it through a metal strainer, or use a hand blender. Bring sauce to a boil; reduce heat and boil gently until thickened slightly and reduced by about a quarter.

Taste sauce; add salt and/or pepper. Serve beef cut in thick slices and covered in sauce with mashed potatoes or noodles.

Makes 6 to 8 servings.