🛒Ingredients
- 3 pounds beef chuck roast
- 2 tablespoons olive oil
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 large onion, chopped
- 4 cloves garlic, minced
- 4 cups beef broth
- 1 cup red wine (optional)
- 2 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- 4 sprigs fresh thyme
- 2 bay leaves
- 4 large carrots, peeled and cut into chunks
- 4 large potatoes, peeled and quartered
- 2 stalks celery, chopped
- 1 tablespoon cornstarch
- 1 tablespoon water
- 2 tablespoons fresh parsley, chopped
🔧Kitchen Tools Needed
- Dutch oven
- Knife
- Cutting board
- Tongs
- Measuring cups
- Measuring spoons
- Whisk
📝Instructions
- 1
Preheat your oven to 325°F (163°C).
- 2
Season the beef chuck roast generously with salt and black pepper on all sides.
- 3
In a large Dutch oven, heat olive oil over medium-high heat. Sear the roast on all sides until browned, about 4-5 minutes per side. Remove the roast from the pot and set aside.
- 4
In the same pot, add chopped onion and garlic. Sauté until the onion is translucent, about 3-4 minutes.
- 5
Pour in the beef broth and red wine (if using), scraping up any browned bits from the bottom of the pot.
- 6
Stir in the tomato paste, Worcestershire sauce, thyme sprigs, and bay leaves.
- 7
Return the roast to the pot, submerging it in the liquid. Cover with a lid and transfer to the preheated oven.
- 8
Roast in the oven for 2 hours.
- 9
After 2 hours, add the carrots, potatoes, and celery to the pot. Cover and continue cooking for an additional 1 hour, or until the vegetables are tender and the meat is fork-tender.
- 10
Remove the pot from the oven. Transfer the roast and vegetables to a serving platter.
- 11
To make the gravy, mix cornstarch with water to form a slurry. Bring the remaining liquid in the pot to a simmer on the stovetop, then whisk in the cornstarch slurry. Cook until the gravy thickens.
- 12
Slice the pot roast and serve with the vegetables. Drizzle with gravy and garnish with chopped fresh parsley.
🥗Nutrition Information
⚡Calories per serving: 550
🏷️Recipe Tags
❓Frequently Asked Questions
Can I make this recipe in a slow cooker?
Yes, you can prepare this pot roast in a slow cooker. After searing the meat and sautéing the onions and garlic, transfer all ingredients to a slow cooker and cook on low for 8 hours or high for 4-5 hours.
How can I store leftovers?
Store any leftover pot roast and vegetables in an airtight container in the refrigerator for up to 3 days. Reheat in a saucepan over medium heat until warmed through.
