Classic Pot Roast

Ingredients

• 1 3 1/2- to 4-pound boneless chuck roast, tied crosswise in 3 or 4 spots
• Kosher salt and freshly ground pepper
• 2 tablespoons extra-virgin olive oil, plus more as needed
• 3 large carrots, halved lengthwise if thick and cut into 2-inch pieces
• 3 stalks celery, cut into 2-inch pieces
• 1 large onion, sliced 1/2 inch thick
• 3 tablespoons tomato paste
• 3 cloves garlic, chopped
• 2 teaspoons fresh thyme, chopped
• 2 cups dry red wine
• 2 cups low-sodium beef broth
• 2 fresh bay leaves
• 1 pound Yukon Gold potatoes, cut into 1 1/2-inch chunks
• 3 tablespoons unsalted butter, at room temperature
• 3 tablespoons all-purpose flour
• 2 tablespoons chopped fresh parsley, plus more for topping
• Flaky sea salt

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