Description

An easy and flavorful chuck roast recipe that delivers tender, juicy meat slow-cooked with simple seasonings and vegetables for a comforting one-pot meal.

Ingredients

Units Scale

3–4 lb chuck roast
2 tablespoons olive oil
Salt and pepper to taste
1 tablespoon garlic powder
1 tablespoon onion powder
1 teaspoon dried thyme
1 teaspoon paprika
1 onion, sliced
4 cloves garlic, smashed
3 carrots, peeled and chopped
3 celery stalks, chopped
2 cups beef broth
1 tablespoon Worcestershire sauce
Fresh parsley for garnish (optional)

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Instructions

Preheat oven to 325°F (165°C).
Season chuck roast with salt, pepper, garlic powder, onion powder, thyme, and paprika on all sides.
In a large Dutch oven or oven-safe pot, heat olive oil over medium-high heat. Sear the roast on all sides until browned, about 3–4 minutes per side.
Remove roast and set aside. Add onion, garlic, carrots, and celery to the pot and sauté for 5 minutes.
Return roast to the pot and pour in beef broth and Worcestershire sauce.
Cover with lid and transfer to the preheated oven. Cook for 3–3.5 hours, or until roast is fork-tender.
Remove from oven, rest for 10 minutes, then shred or slice. Serve with the cooked vegetables and juices.

Notes

For a thicker gravy, mix 1 tablespoon cornstarch with water and stir into the juices after cooking.
Leftovers make excellent sandwiches or tacos.
Can also be made in a slow cooker on low for 8 hours.
Use red wine in place of half the broth for a deeper flavor.

Nutrition

Serving Size: 1 serving
Calories: 480
Sugar: 5g
Sodium: 540mg
Fat: 28g
Saturated Fat: 11g
Unsaturated Fat: 14g
Trans Fat: 1g
Carbohydrates: 10g
Fiber: 2g
Protein: 45g
Cholesterol: 135mg