Homestyle Chuck Roast with Root Veggies
🍽️ Servings:
6–8 people
⏱️ Total Time:
Prep: 15 min
Cook: 3.5–4.5 hrs (oven) or 8 hrs (slow cooker)
✅ Ingredients:
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3–4 lb chuck roast
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1 tbsp olive oil
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Salt & pepper, to taste
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1 onion, quartered
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3 cloves garlic, minced
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4 large carrots, peeled and cut into large chunks
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6–8 small or medium potatoes, halved or quartered
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2 cups beef broth
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1 tbsp tomato paste (optional, for depth)
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1 tsp dried thyme
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1 tsp dried rosemary
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1 bay leaf
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1 tbsp Worcestershire sauce (optional, adds umami)
🔥 Instructions:
1. Preheat & Sear the Roast:
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Preheat your oven to 300°F (150°C).
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Pat the roast dry, then season generously with salt and pepper.
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In a large Dutch oven or heavy oven-safe pot, heat olive oil over medium-high heat.
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Sear the roast on all sides until browned (about 3–4 minutes per side). Remove and set aside.
2. Sauté Aromatics:
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In the same pot, add a touch more oil if needed.
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Sauté the onions for 2–3 minutes, then add garlic and cook another 30 seconds until fragrant.
3. Build the Braising Liquid:
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Stir in tomato paste (if using) and cook for 1 minute.
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Add beef broth, Worcestershire sauce, thyme, rosemary, and bay leaf.
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Bring to a simmer while scraping up the browned bits at the bottom of the pot.
4. Assemble & Roast:
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Return the chuck roast to the pot.
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Nestle carrots and potatoes around the roast.
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Cover with a lid and transfer to the preheated oven.
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Roast for 3.5 to 4.5 hours, or until the meat is fall-apart tender and veggies are soft.
🕰️ Slow Cooker Option:
Skip searing if you like (though it adds flavor), then add everything to the slow cooker and cook on low for 8 hours.
5. Serve:
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Discard the bay leaf.
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Serve warm with crusty bread or over mashed potatoes if you want to go extra cozy.
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Spoon some of the cooking juices over the top. 😋
🍷 Optional Add-Ons:
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½ cup of red wine added with the broth for richer flavor
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Fresh parsley for garnish
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A touch of horseradish cream or mustard on the side.