Ingredients
- 3 to 4 pounds chuck roast
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 large onion, chopped
- 3 cloves garlic, minced
- 4 medium carrots, peeled and cut into 2-inch pieces
- 4 medium potatoes, peeled and cut into large chunks
- 2 cups beef broth
- 1 tablespoon tomato paste
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 2 tablespoons all-purpose flour
- 2 tablespoons water
Instructions
- Preheat oven to 325°F (163°C).
- Pat the chuck roast dry and season all sides with salt and black pepper.
- Heat olive oil in a large Dutch oven over medium-high heat. Sear the roast on all sides until browned, about 3–4 minutes per side. Remove and set aside.
- Add chopped onion to the same pot and cook 3–4 minutes until softened. Stir in minced garlic and cook 30 seconds until fragrant.
- Stir in tomato paste, thyme, and rosemary. Cook 1 minute.
- Pour in beef broth and Worcestershire sauce, scraping up browned bits from the bottom.
- Return the roast to the pot and add carrots and potatoes around the meat.
- Cover and transfer to the oven. Cook for about 3 hours, until fork-tender.
- Remove roast and vegetables to a platter and tent with foil.
- Mix flour and water to form a slurry. Bring cooking liquid to a simmer on the stovetop and whisk in slurry. Cook 2–3 minutes until thickened.
- Slice or shred roast and serve with vegetables and gravy.
Notes
- Searing enhances flavor and helps build a rich gravy base.
- Cook until the roast easily pulls apart with a fork (about 190°F internal temperature).
- Store leftovers in the refrigerator for up to 4 days.
- Freeze tightly wrapped for up to 3 months.
- Add mushrooms, celery, or parsnips for extra depth of flavor.
- Prep Time: 15 minutes
- Cook Time: 3 hours
- Category: Main Course
- Method: Braising
- Cuisine: American
- Diet: Halal
Nutrition
- Serving Size: 1 serving
- Calories: 580 kcal
- Sugar: 6 g
- Sodium: 720 mg
- Fat: 36 g
- Saturated Fat: 14 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 4 g
- Protein: 38 g
- Cholesterol: 140 mg
