🥘 Ingredients (serves 4–6)
For the Roast:
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3–4 lbs (1.4–1.8 kg) beef chuck roast
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Salt and black pepper, to taste
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2 tablespoons vegetable oil
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1 large onion, sliced
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3 cloves garlic, minced
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4 carrots, cut into chunks
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3–4 potatoes, peeled and cut into chunks
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2 cups beef broth
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1 cup red wine (optional, can substitute with extra broth)
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2 tablespoons tomato paste
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1 teaspoon dried thyme
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1 teaspoon dried rosemary
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2 bay leaves
For Gravy (optional if not using pan juices directly):
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2 tablespoons all-purpose flour
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2 tablespoons butter
🍳 Instructions
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Preheat oven:
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325°F (165°C).
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Sear the roast:
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Pat roast dry and season generously with salt and pepper.
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In a large oven-safe pot or Dutch oven, heat oil over medium-high heat.
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Brown roast on all sides, about 4–5 minutes per side. Remove and set aside.
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Sauté vegetables:
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In the same pot, add onion and garlic; cook until fragrant, about 2–3 minutes.
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Stir in tomato paste and cook 1 minute.
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Add liquids and herbs:
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Pour in beef broth and wine (if using), scraping up browned bits from the bottom.
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Add thyme, rosemary, bay leaves, carrots, and potatoes.
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Return roast to the pot, submerging it partially in the liquid.
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Cook:
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Cover and bake in the preheated oven for 3–4 hours, until meat is fork-tender.
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Alternatively, cook on LOW in a slow cooker for 6–8 hours.
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Make gravy (optional):
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Remove roast and vegetables; keep warm.
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Pour pan juices into a saucepan and bring to simmer.
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In a small bowl, mix flour and butter into a paste (or use a roux). Whisk into pan juices until thickened.
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Adjust salt and pepper to taste.
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Serve:
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Slice or shred roast and serve with vegetables, topped with gravy.
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✅ Tips:
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Searing the meat first locks in flavor and gives the gravy a richer taste.
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Add parsnips, celery, or mushrooms for extra depth.
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Leftovers make excellent sandwiches or hash.
I can also give you a slow-cooker version with extra-rich gravy that’s even easier and nearly foolproof. Do you want that version?
