Description
A tender, slow-roasted chuck roast with sweet caramelized root vegetables, creating a rich gravy. This easy, hands-off dinner is perfect for weeknights and feeds a crowd on a budget.
Ingredients
Scale
- 3–4 pounds chuck roast
- 1 tablespoon kosher salt
- 1 teaspoon coarse black pepper
- 2 tablespoons all-purpose flour
- 2 large yellow onions, chopped
- 1 pound carrots, chopped into 1-inch chunks
- 1.5 pounds red potatoes, halved
- 1 pound parsnips, chopped (optional)
- 2 cups low-sodium beef broth
- 1/2 cup red wine (or extra broth + balsamic vinegar)
- 2 tablespoons tomato paste
- 4 cloves garlic, minced
- 2 sprigs fresh rosemary
- 2 sprigs fresh thyme
- 2 tablespoons butter
- Olive oil for tossing veggies
Instructions
- Preheat oven to 325°F (165°C). Pat the chuck roast dry and season generously with salt and pepper. Toss chopped vegetables with olive oil, salt, and pepper.
- Heat butter in a large Dutch oven over medium-high heat. Sear the roast for 2-3 minutes per side until browned. Remove to a plate.
- Reduce heat to medium. Add onions to the pot and cook for 2-3 minutes. Add garlic and tomato paste, cooking for 1 minute.
- Pour in red wine, scraping up brown bits from the bottom. Simmer for 1-2 minutes. Add beef broth and bring to a gentle bubble.
- Return roast to the pot. Nestle vegetables around the meat, ensuring they are submerged halfway in liquid. Tuck in rosemary and thyme sprigs.
- Cover tightly with lid or foil. Roast for 2.5 to 3 hours until meat is fork-tender.
- Remove roast to a cutting board and tent with foil. Rest for 10 minutes. Serve vegetables and gravy over sliced meat.
Notes
Do not skip searing the meat for flavor. Ensure vegetables are chopped uniformly for even cooking. If the gravy is too thin, thicken with a cornstarch slurry. For a vegetarian version, swap the roast for a large portobello mushroom or firm tofu.
- Prep Time: 15 minutes
- Cook Time: 3 hours
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 slice of roast wit
- Calories: 450
- Sugar: 6
- Sodium: 600
- Fat: 22
- Saturated Fat: 8
- Carbohydrates: 25
- Fiber: 4
- Protein: 35
Keywords: pot roast, chuck roast, fall dinner, slow cooker alternative, family dinner, comfort food, caramelized veggies, easy recipe