Ingredients:
– 3-4 lb chuck roast
– 1 tbsp olive oil
– 4 large carrots, peeled and cut into large chunks
– 6-8 small or medium potatoes, halved or quartered
– 1 onion, quartered
– 3 cloves garlic, minced
– 1 cup beef broth
– 1/2 cup red wine (optional)
– 2 tbsp Worcestershire sauce
– 2 sprigs fresh rosemary (or 1 tsp dried rosemary)
– 2 sprigs fresh thyme (or 1 tsp dried thyme)
– Salt and pepper to taste
Instructions:
1. Preheat the oven to 300°F (150°C).
2. Heat the olive oil in a large Dutch oven or oven-safe pot over medium-high heat. Season the chuck roast with salt and pepper, then sear it on all sides until browned, about 4-5 minutes per side. Remove and set aside.
3. In the same pot, add the carrots, potatoes, onion, and garlic, sautéing for 2-3 minutes.
4. Add the beef broth, red wine (if using), and Worcestershire sauce to the pot, stirring to combine. Place the seared roast on top of the vegetables, then add the fresh rosemary and thyme.
5. Cover the pot and transfer to the preheated oven. Cook for 3-4 hours, or until the roast is tender and falls apart easily with a fork.
6. Remove from the oven, let rest for 10 minutes, then slice the roast and serve with the vegetables.
Prep Time: 20 minutes | Cooking Time: 3-4 hours | Total Time: 3 hours 20 minutes
Servings: 6 servings | Kcal: 400 kcal per serving
