Easy Chuck Roast
A classic dish that embodies comfort and heartiness, perfect for family dinners or cozy gatherings, with rich flavors and a warm aroma.
Ingredients
Main Ingredients
- 3 lbs chuck roast A well-marbled cut that melts in your mouth
- 4 medium carrots, chopped Adding a lovely sweetness
- 4 medium Yukon Gold potatoes, chopped Providing a comforting base
- 2 large sweet onions, diced Bringing rich flavor and aroma
- 4 cloves garlic, minced For that perfect aromatic kick
- 2 cups low-sodium beef broth Enhances the meat's natural flavors and keeps it moist
- 2 sprigs fresh thyme Adding a touch of earthiness
- 2 sprigs fresh rosemary Contributing aromatic notes that elevate the overall dish
- Salt and pepper to taste Essential for enhancing all flavors
Instructions
Preparation
- Preheat your oven to 300°F (150°C).
- In a large Dutch oven, heat oil over medium-high heat. Sear the chuck roast until browned on all sides, about 4-5 minutes per side.
- Remove the roast from the pot and set it aside.
- Add the onions and garlic to the pot; sauté for about 2 minutes until fragrant.
- Return the roast to the pot and add the carrots and potatoes, ensuring they are well distributed.
- Pour in the beef broth until the roast is submerged halfway.
- Add the thyme and rosemary, scattering them over the roast and vegetables.
Cooking
- Cover tightly and slow-cook in the oven for 3-4 hours until fork-tender.
Notes
For an even richer flavor, consider marinating the chuck roast overnight in spices. Add a splash of red wine to the beef broth if desired. For thicker gravy, remove the roast once cooked and simmer the remaining liquid on the stove, whisking in cornstarch mixed with water until it reaches desired thickness. You can also substitute other root vegetables like parsnips or turnips based on preference.