A hearty, comforting dish that never fails to impress is the classic chuck roast recipe.
Ingredients
Scale:
3-4 pound beef chuck roast
2 tablespoons olive oil
1 large onion, chopped
3 cloves garlic, minced
2 medium carrots, peeled and chopped
2 medium potatoes, peeled and chopped
1 cup beef broth
1 cup red wine (optional)
1 teaspoon dried thyme
1 teaspoon dried rosemary
1 bay leaf
Salt and pepper, to taste
Instructions
Preheat your oven to 300°F (150°C). If using a slow cooker, set it to low heat.
Season the chuck roast with salt, pepper, thyme, rosemary, and bay leaf. Let it sit at room temperature for 30 minutes to allow the seasonings to penetrate the meat.
Heat the olive oil in a large Dutch oven or oven-safe pot over medium-high heat. Sear the chuck roast until browned on all sides, about 2-3 minutes per side. Remove the roast from the pot and set it aside.
Add the chopped onion to the pot and cook until it is softened and translucent, about 5 minutes. Add the minced garlic and cook for an additional minute, stirring constantly to prevent burning.
Add the chopped carrots and potatoes to the pot, cooking for 5 minutes, stirring occasionally. Add the beef broth, red wine (if using), and browned chuck roast to the pot. Bring the mixture to a boil, then cover the pot with a lid.
Transfer the pot to the preheated oven and braise the chuck roast for 2 1/2 to 3 hours, or until it is tender and falls apart easily. If using a slow cooker, cook the roast on low heat for 8-10 hours.
Remove the pot from the oven and let the roast rest for 10-15 minutes before slicing it thinly against the grain. Serve the chuck roast with the rich, flavorful gravy and your choice of sides, such as mashed potatoes or roasted vegetables.
