Description
Hearty chuck roast delivers mouthwatering comfort straight from midwestern kitchens. Slow-cooked with herbs and tender vegetables, you’ll savor rich flavors that melt in your mouth with each delicious bite.
Ingredients
Scale
- 3–4 lb (1.4–1.8 kg) chuck roast
- 2 tbsps (30 ml) olive oil
- 1 large onion, sliced
- 4 garlic cloves, minced
- 4 carrots, cut into chunks
- 3 cups (710 ml) beef broth
- 2 tbsps (30 g) tomato paste (optional, for richness)
- 1 tbsp (15 ml) Worcestershire sauce
- 1 teaspoon (5 g) salt
- ½ teaspoon (2.5 g) black pepper
- 1 teaspoon (1 g) dried thyme
- 1 teaspoon (1 g) dried rosemary
- 2 bay leaves
- 1 tablespoon (15 g) cornstarch + 1 tablespoon (15 ml) water (for thickening, optional)
Instructions
- Preparation: Pat chuck roast with paper towels and generously season with salt and pepper, ensuring full coverage on both surfaces.
- Searing: Heat olive oil in a Dutch oven over medium-high flame, creating a golden-brown crust on each side of the roast for approximately 45 minutes per surface.
- Aromatic Base: Sauté onions until translucent, then incorporate garlic and tomato paste, releasing their rich, deep flavors for one minute.
- Liquid Infusion: Deglaze the pot with beef broth and Worcestershire sauce, scraping up the caramelized fond from the bottom to capture maximum flavor.
- Herb Integration: Return roast to the pot, nestling it among carrots, thyme, rosemary, and bay leaves for an aromatic roasting environment.
- Slow Roasting: Cover and transfer to a preheated 325F (160C) oven, allowing the meat to transform into a tender, succulent dish over 3-3½ hours.
- Finishing Touch: Optional gravy creation by removing roast and vegetables, then simmering remaining liquid with a cornstarch slurry to achieve a luxurious, velvety consistency.
Notes
- Pat the chuck roast completely dry before seasoning to ensure a perfect sear and develop a rich, caramelized crust that locks in flavor.
- Use high heat and avoid moving the meat while searing to create a deep brown crust that adds intense flavor and texture to the roast.
- Cook the roast at a low temperature for an extended time to break down tough connective tissues, resulting in meltingly tender meat that falls apart easily.
- Let the roast rest for 15-20 minutes before shredding to allow juices to redistribute, ensuring maximum moisture and tenderness throughout the meat.
- Prep Time: 15 minutes
- Cook Time: 3 hours 15 minutes
- Category: Dinner
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 7
- Calories: 250
- Sugar: 2 g
- Sodium: 300 mg
- Fat: 15 g
- Saturated Fat: 4 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 1 g
- Protein: 24 g
- Cholesterol: 80 mg