Servings: 6–8
🛒 Ingredients
- 3–4 lbs chuck roast
- 1½ lbs baby potatoes, halved
- 4 large carrots, cut into chunks
- 1 large onion, quartered
- 5 garlic cloves, minced
- 3 cups beef broth
- 2 tbsp Worcestershire sauce
- 2 tbsp tomato paste
- 2 tbsp olive oil
- 2 tbsp all-purpose flour
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1 tsp paprika
- 1 bay leaf
- 1½ tsp salt
- 1 tsp black pepper
- 2 tbsp fresh parsley, chopped
👩🍳 Instructions
- Preheat: Heat oven to 325°F (165°C).
- Season the roast: Pat the chuck roast dry and season generously with salt, pepper, and paprika.
- Sear: Heat olive oil in a large Dutch oven over medium-high heat. Sear the roast for 3–4 minutes per side until deeply browned. Remove and set aside.
- Sauté: Add the onion and cook for 3–4 minutes. Add garlic and tomato paste and cook for another minute.
- Build the gravy: Sprinkle in the flour and stir for 1 minute. Slowly pour in the beef broth and Worcestershire sauce, scraping up the browned bits.
- Add herbs: Return the roast to the pot. Add thyme, rosemary, and bay leaf.
- Roast: Cover tightly and bake for 2½ hours.
- Add vegetables: Arrange the potatoes and carrots around the roast. Cover and continue baking for 1–1½ hours, until the beef is fork-tender and the vegetables are soft.
- Rest: Remove the roast and let it rest for 10–15 minutes before slicing or shredding.
- Serve: Spoon the rich gravy over the beef and vegetables and garnish with fresh parsley. 🥩🥔🥕❤️