Ingredients
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3–4 lb beef chuck roast
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2 tablespoons olive oil
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Salt and pepper, to taste
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1 large onion, chopped
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4 cloves garlic, minced
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4 cups beef broth
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2 tablespoons tomato paste (optional, adds depth)
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2 teaspoons Worcestershire sauce
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1 teaspoon dried thyme
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1 teaspoon dried rosemary
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4–5 large carrots, peeled and cut into chunks
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4–5 medium potatoes, peeled and cut into chunks
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2 stalks celery, chopped (optional)
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2 tablespoons cornstarch (optional, for gravy)
Instructions
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Sear the roast
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Season roast generously with salt and pepper.
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Heat olive oil in a large pot or Dutch oven over medium-high heat.
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Brown the roast on all sides (about 3–4 minutes per side). This locks in flavor.
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Build the flavor base
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Remove the roast and set aside.
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Sauté onions and garlic in the same pot until fragrant, 2–3 minutes.
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Stir in tomato paste, thyme, rosemary, and Worcestershire sauce for 1 minute.
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Add liquid and roast
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Pour in beef broth and scrape the bottom to loosen browned bits.
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Return the roast to the pot.
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Bring to a gentle simmer, then cover with a lid.
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Cook low and slow
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Oven: 300°F (150°C) for 3–4 hours.
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Stovetop: Simmer gently for 3–4 hours.
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Roast is done when it’s fork-tender.
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Add vegetables
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About 1 hour before the roast is done, add carrots, potatoes, and celery.
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Cover and continue cooking until vegetables are tender.
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Make gravy (optional)
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Remove roast and veggies.
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Mix 2 tablespoons cornstarch with 2–3 tablespoons cold water, then stir into simmering cooking liquid.
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Cook 2–3 minutes until thickened.
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Serve
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Slice or shred the roast, serve with carrots, potatoes, and gravy.
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Tips
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For extra flavor: Sear in butter plus oil.
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Vegetable timing: Don’t add too early or they’ll overcook.
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Leftovers: Shred leftover roast and use for sandwiches or tacos.
If you want, I can also give a slow cooker version of this recipe that makes it almost foolproof and hands-off.
Do you want that version too?
