Description

A tender, fall-apart beef chuck roast cooked low and slow with carrots, potatoes, and onions in a rich, savory gravy. This budget-friendly, set-it-and-forget-it meal is perfect for feeding a family.

Ingredients

Scale

3–4 pounds beef chuck roast (boneless or center-cut)
2 tablespoons vegetable oil
1 tablespoon kosher salt
1 teaspoon black pepper
2 large yellow onions, chopped
4 large carrots, cut into 2-inch chunks
1.5 pounds red potatoes, quartered
6 cloves garlic, minced
2 cups low-sodium beef broth
2 tablespoons tomato paste
1 teaspoon dried thyme
1 teaspoon dried rosemary
2 bay leaves
1 tablespoon Worcestershire sauce
2 tablespoons flour (mixed with water for slurry)

Instructions

Take the chuck roast out of the fridge and let it sit on the counter for 30 minutes. Pat it completely dry with paper towels and season generously with salt and pepper.
Heat a large Dutch oven or skillet over medium-high heat with oil. Sear the roast for 3-4 minutes per side until a deep brown crust forms. Remove the roast to a plate.
In the same pot, sauté onions and carrots for 3-4 minutes, scraping up brown bits. Add garlic and tomato paste, cooking for 1 minute until the paste darkens.
Pour in beef broth and Worcestershire sauce, scraping the bottom of the pot. Add thyme, rosemary, and bay leaves.
Nestle potatoes into the liquid and place the seared roast on top of the vegetables.
Cover with a tight-fitting lid or foil and cook in a 325°F (165°C) oven for 3-4 hours, until the meat is fork-tender.
Remove the meat and vegetables to a platter. Place the pot on the stove over medium heat. Whisk in a flour slurry (2 tbsp flour mixed with 2 tbsp cold water) to thicken the gravy. Simmer for 2-3 minutes.
Serve the meat and vegetables topped with the thickened gravy.

Notes

Do not skip the sear for maximum flavor. Pat the meat dry before searing to ensure a good crust. Check for tenderness rather than relying solely on time, as oven temperatures vary. Potatoes do not freeze well; freeze meat and gravy separately. Leftovers make excellent beef sandwiches.

Prep Time: 15 minutes
Cook Time: 3 hours 30 minutes
Category: Main Course
Cuisine: American

Nutrition

Serving Size: 1 slice of roast wit
Calories: 450
Sugar: 4
Sodium: 600
Fat: 22
Saturated Fat: 8
Carbohydrates: 25
Fiber: 3
Protein: 35

Keywords: beef pot roast, chuck roast, slow cooked beef, family dinner, comfort food, easy dinner, budget friendly meal