Description
A slow-braised, fork-tender chuck roast simmered with carrots, potatoes, and savory pan juices for a comforting meal.
Ingredients
- 3–4 pounds (1.4–1.8 kg) chuck roast
- 2 tablespoons olive oil
- 4 cups beef broth
- 1 medium onion, chopped
- 4 carrots, cut into large chunks
- 4 potatoes, cut into chunks
- 4 cloves garlic, minced
- 2 tablespoons tomato paste
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and freshly ground black pepper, to taste
Instructions
- Preheat the oven to 300°F (150°C).
- Season the chuck roast generously with salt and pepper. Pat dry with paper towels.
- Heat the olive oil in a heavy Dutch oven and sear the roast for 3–4 minutes per side until browned. Set aside.
- Add onion, carrots, and potatoes to the pot and sauté until onions are softened, about 5 minutes.
- Stir in garlic and tomato paste, cooking for 1 minute.
- Add thyme and rosemary, then pour in beef broth, loosening any stuck bits from the bottom of the pot.
- Return the roast to the pot, covering halfway with liquid. Adjust with more broth if needed.
- Cover the pot and braise in the oven for 3–4 hours until fork-tender.
- Let the roast rest for 10–15 minutes before shredding or slicing.
Notes
Searing is essential for depth of flavor. Consider substituting some broth with red wine for richer gravy.