Description
A tender, slow-braised chuck roast with melt-in-your-mouth veggies and rich pan juices.
Ingredients
- Chuck roast
- Carrots
- Baby potatoes
- Beef broth
- Onion
- Garlic
- Fresh thyme & rosemary
- Salt & pepper
- Olive oil
- Optional: red wine for deglazing
Instructions
- Season the chuck roast generously with salt and pepper and sear all sides in a hot Dutch oven until deeply browned.
- Add chopped onion and garlic; sauté briefly to release aroma.
- Deglaze with beef broth (and optional red wine), scraping brown bits from the bottom.
- Add carrots, potatoes, and fresh herbs around the roast.
- Cover and braise in the oven at 300°F for 3–3½ hours until fork-tender.
- Remove herbs and adjust seasoning in the broth.
- Serve roast sliced or shredded with vegetables and plenty of its rich braising liquid.
Notes
- For best results, use a well-marbled chuck roast.
- Feel free to add other root vegetables like parsnips or turnips.
- Let the roast rest for 10-15 minutes before slicing for easier serving.
- Prep Time: 20 minutes
- Cook Time: 3–3½ hours
- Category: Main Course
- Method: Braising
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 4g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 40g
- Cholesterol: 120mg