Pot roast for 4

2 pounds of chuck roast
1 tablespoon of butter
1 onion, chopped
1 carrot, chopped
1 celery stalk, chopped
2 cloves of garlic, crushed
1 cup of water
3 or 4 pieces of dried porcini mushroom
1/2 tablespoon tomato paste
1 bay leaf
A couple of sprigs of fresh thyme
Kosher salt, black pepper
1/2 tablespoon balsamic vinegar

Cut off the excess fat from the meat, sprinkle with kosher salt and leave at room temperature for 1 hour.
Heat the oven to 300F
Melt the butter in a Dutch oven, add the onion and cook for 10 mins until soft. Add the carrot, celery, garlic, cook for another 3 or 4 minutes. Add the water, mushrooms, herbs, and tomato paste. Bring it to a simmer. Meanwhile pat the meat dry with paper towels and then season with ground pepper. With some kitchen twine, tie it into a loaf shape for even cooking. Place it in the Dutch oven on top of the vegetables, cover the pot with foil, then put the lid on.
Put it in the oven for 3-3 1/2 hours.
Put the meat on carving board covered with foil to rest, skim fat of the liquid in the pot, remove bay leaf and thyme, add vinegar and season to taste with salt and pepper.
Remove the twine from the meat, slice against the grain and serve with the veggies and sauce.
It goes well with mashed or roast potatoes, or steamed cabbage.

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