Ingredients
- 2 lb chuck roast
- Salt and black pepper, to taste
- 1/4 cup onion, minced
- 5 cloves garlic, crushed
- 2 tbsp tomato paste
- 1 tbsp soy sauce
- 1 tbsp Worcestershire sauce
- 1/4 cup carrot, shredded
- 1/4 cup celery, cubed
- 16 oz beef broth
- 1/2 tbsp Italian seasoning
- 1/2 tbsp smoked paprika
- 3 bay leaves
- Fresh rosemary (a few sprigs)
- Fresh thyme (a few sprigs)
- Additional salt, to taste
- 2 tbsp cornstarch mixed with water (slurry)
Instructions
- Pat the chuck roast dry and season generously with salt and black pepper. Heat oil in a large pot or Dutch oven over medium-high heat and sear the meat on all sides until browned.
- Add minced onion and crushed garlic to the pot, cooking until fragrant. Stir in tomato paste and cook briefly. Add soy sauce and Worcestershire sauce.
- Mix in shredded carrot, cubed celery, Italian seasoning, and smoked paprika.
- Return the seared roast to the pot and pour in beef broth. Add bay leaves, rosemary, and thyme. Adjust seasoning with additional salt as needed.
- Reduce heat to low, cover the pot, and simmer for about 3 hours, checking occasionally. Roast is done when very tender.
- Add larger carrot pieces in the final hour if desired. Once done, remove the roast and vegetables. Strain the broth if needed and whisk in cornstarch slurry to thicken the sauce.
- Spoon thickened sauce over the roast before serving.
Notes
- Use dried herbs if fresh are unavailable—halve the amount.
- Searing the meat enhances flavor through browning.
- Add vegetables like potatoes or parsnips for a heartier dish.
- Slow cooker and pressure cooker methods also work well.
- Leftovers taste even better the next day.
- Prep Time: 15 minutes
- Cook Time: 3 hours
- Category: Dinner
- Method: Stovetop
- Cuisine: American
- Diet: Halal
Nutrition
- Serving Size: 1 serving
- Calories: 520
- Sugar: 4g
- Sodium: 950mg
- Fat: 32g
- Saturated Fat: 12g
- Unsaturated Fat: 18g
- Trans Fat: 1g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 45g
- Cholesterol: 130mg
