Beef Bourguignon Pot Roast

Instructions

1. Pat chuck roast dry; season generously with salt and pepper. Sear in a Dutch oven over high heat until deeply browned on all sides; transfer to a plate.
2. Cook chopped bacon in the same pot until crisp; add diced onion, sliced carrots, and mushrooms; saute until softened. Stir in tomato paste.
3. Deglaze with red wine, scraping up browned bits; return beef to pot with beef broth and thyme. Cover and braise at 325F until fork-tender, 3 to 3.5 hours.
4. Finish by stirring butter into the sauce; serve over mashed potatoes with crusty bread.