A hearty and tender chuck roast braised with fresh herbs and vegetables, creating a comforting and savory meal perfect for any occasion.
Ingredients
- 3-4 lb chuck roast
- Salt and pepper, to taste
- 2 tbsp olive oil
- 1 onion, chopped
- 4 cloves garlic, minced
- 4 carrots, peeled and cut into chunks
- 4 potatoes, peeled and cut into chunks
- 2 cups beef broth
- 1 cup additional beef broth
- 2 tbsp tomato paste
- 2 sprigs fresh thyme
- 2 sprigs fresh rosemary
- 2 bay leaves
Instructions/Directions
- Preheat the Oven:
- Preheat your oven to 300°F (150°C).
- Season and Sear:
- Generously season the chuck roast with salt and pepper on all sides.
- Heat olive oil in a large Dutch oven or oven-safe pot over medium-high heat.
- Sear the roast on all sides until browned, about 4-5 minutes per side. Remove the roast and set aside.
- Sauté Aromatics:
- Add the chopped onion and minced garlic to the pot, sautéing until softened and fragrant, about 3 minutes.
- Prepare the Sauce:
- Stir in the tomato paste and cook for 1 minute.
- Pour in the beef broth and additional beef broth, scraping up any browned bits from the bottom of the pot.
- Combine and Cook:
- Return the roast to the pot.
- Add the carrots, potatoes, thyme, rosemary, and bay leaves around the meat.
- Braise:
- Cover the pot and transfer it to the preheated oven. Cook for 3-4 hours, or until the meat is tender and easily shredded with a fork.
- Serve:
- Serve the pot roast with the vegetables and a ladle of the savory broth.
Notes:
- For a thicker gravy, remove the roast and vegetables after cooking and simmer the liquid on the stovetop until reduced, or thicken with a cornstarch slurry.
- You can add other root vegetables like parsnips or turnips for additional variety.
Prep Time: 15 minutes
Total Time: 3.5-4.5 hours
Servings: 6-8
Hearty Braised Chuck Roast with Vegetables
Slow-cooked to perfection, this chuck roast is braised in a rich broth with root vegetables and fresh herbs, making for a wholesome and comforting dish.