Description
A melt-in-your-mouth chuck roast slow-cooked with carrots, potatoes, onions, and a rich, savory gravy. Comfort food at its finest and perfect for family dinners or cozy nights in.
Ingredients
Scale
- 3 to 4 pounds boneless chuck roast
- 4 large carrots, peeled and cut into chunks
- 1.5 pounds small gold potatoes, halved
- 1 large yellow onion, thickly sliced
- 4 garlic cloves, smashed
- 2 cups beef broth
- 2 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- 2 tablespoons olive oil
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon salt (or to taste)
- 1/2 teaspoon black pepper
Instructions
- Preheat your oven to 300°F (150°C). If using a slow cooker, skip this step.
- In a small bowl, mix beef broth, tomato paste, Worcestershire sauce, thyme, and rosemary. Set aside.
- Heat olive oil in a Dutch oven over medium-high heat. Season chuck roast with salt and pepper, then sear on all sides until browned, about 3–4 minutes per side. Remove and set aside.
- In the same pot, sauté onions and garlic for 2 minutes. Add a bit of the broth mixture to deglaze, scraping up brown bits.
- Return roast to pot, arrange carrots and potatoes around it, then pour in remaining broth mixture.
- Cover and cook in oven for 3.5 hours or until the roast is fork-tender. For a slow cooker, cook on low for 8 hours.
- Adjust seasoning in gravy if needed and skim excess fat if desired.
- Serve roast on a platter with vegetables and ladle gravy over the top.
Notes
- For richer flavor, stir in a tablespoon of butter before serving.
- Let the roast rest a few minutes before slicing for better texture.
- Leftovers make great sandwiches or hash.
- Prep Time: 15 minutes
- Cook Time: 3 hours 30 minutes
- Category: Dinner
- Method: Braising
- Cuisine: American
Nutrition
- Serving Size: 1 plate
- Calories: 430
- Sugar: 5g
- Sodium: 680mg
- Fat: 25g
- Saturated Fat: 9g
- Unsaturated Fat: 14g
- Trans Fat: 1g
- Carbohydrates: 22g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 115mg