🥣 Ingredients
🥩 For the Roast
3–4 lb chuck roast 🥩
2 tbsp olive oil 🫒
1 large onion, chopped 🧅
2 cloves garlic, minced 🧄
1½ lbs Yukon Gold potatoes, peeled & quartered 🥔
1 lb carrots, peeled & cut into 1-inch pieces 🥕
4 cups beef broth 🥣
2 tbsp tomato paste 🍅
1 tbsp dried thyme 🌿
1 tsp dried rosemary 🌿
1 bay leaf 🍃
Salt & freshly ground black pepper 🧂⚫
🔥 To Thicken the Sauce
2 tbsp all-purpose flour 🌾
2 tbsp cold water 💧
🌿 For Serving
Fresh parsley, chopped 🌿
👩🍳 Instructions
1️⃣ Season the Roast
Generously season chuck roast 🥩 with salt & pepper. (5 min)
2️⃣ Sear the Meat
Heat olive oil 🫒 in a Dutch oven over medium-high.
Sear roast 3–4 min per side until browned. Remove & set aside. (10 min)
3️⃣ Sauté the Aromatics
Add chopped onion 🧅 → cook 5 min.
Add garlic 🧄 → cook 1 min. (6 min)
4️⃣ Add the Veggies
Add potatoes 🥔 and carrots 🥕.
Cook 5 minutes, stirring occasionally. (5 min)
5️⃣ Build the Flavor
Stir in tomato paste 🍅, thyme 🌿, and rosemary 🌿.
Cook 1 minute. (1 min)
6️⃣ Add Liquids
Pour in beef broth 🥣 and add bay leaf 🍃.
Bring to a boil → reduce to low → return roast to pot. (5 min)
7️⃣ Slow Simmer
Cover and simmer 3–3½ hours, until roast is fork-tender. (3h 30m)
8️⃣ Rest the Meat
Remove roast and let it rest 10–15 minutes before slicing or shredding. (15 min)
9️⃣ Thicken the Sauce
Remove bay leaf 🍃.
Whisk flour 🌾 + cold water 💧 into a slurry.
Pour into pot and stir until thickened. (5 min)
🔟 Finish & Serve
Return sliced/shredded beef 🥩 to pot.
Warm through, garnish with parsley 🌿, and serve. (2 min)
💡 Pro Tip
For perfect tenderness, aim for an internal temperature of 195–205°F (90–96°C).
⏱️ Recipe Info
Prep Time: 20 minutes
Cook Time: 3 hours 45 minutes
Total Time: 4 hours 5 minutes
Servings: 6–8
Calories: ~650 per serving