Description
Tender beef chuck roast slow-cooked to perfection with hearty potatoes, sweet carrots, and savory seasonings. A comforting, one-pot meal that’s full of flavor and perfect for family dinners!
Ingredients
Scale
- 3–5 lbs (1.4–2.3 kg) beef chuck roast
- 4 medium Yukon Gold or red potatoes, quartered
- 4 large carrots, thickly sliced
- 1 large onion, diced
- 4 garlic cloves, minced
- 2 cups (480ml) low-sodium beef broth
- 2 tbsp olive oil
- 2 sprigs fresh thyme (or 1 tsp dried thyme)
- 2 bay leaves
- Salt and pepper, to taste
Instructions
- Sear the Meat:
- Preheat the oven to 325°F (163°C). Season the beef roast with salt and pepper.
- Heat olive oil in a large Dutch oven over medium-high heat. Sear the roast for 4-5 minutes per side until browned. Remove and set aside.
- Sauté Vegetables:
- In the same pot, sauté the onion and garlic until softened. Add the carrots and potatoes, cooking for another 5 minutes.
- Add Broth and Seasonings:
- Pour in the beef broth and add thyme, bay leaves, and a pinch of salt and pepper. Stir to combine.
- Cook the Roast:
- Place the seared roast on top of the vegetables. Cover with a tight-fitting lid and transfer to the oven. Cook for 3-4 hours, checking occasionally to ensure the meat remains moist.
- Serve:
- Once the roast is tender, slice and serve with the vegetables and a ladle of the rich broth.
Notes
- Adjustments: Swap thyme for rosemary or add a splash of balsamic vinegar for extra depth of flavor.
- Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently to avoid drying out.
- Gravy Option: For a thicker gravy, remove the roast and vegetables, then whisk in a cornstarch slurry to the broth and simmer until thickened.
- Prep Time: 20 minutes
- Cook Time: 4 hours
Nutrition
- Calories: 480
- Sugar: 4g
- Fat: 24g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 45g