Description
Indulge in this tender chuck roast recipe, perfect for family gatherings or cozy dinners. Slow-cooked with vegetables, it promises rich flavors and heartwarming satisfaction.
Ingredients
Scale
- 3–4 lbs chuck roast
- 4 medium carrots, chopped
- 2 lbs Yukon Gold potatoes, chopped
- 2 large sweet onions, sliced
- 6 garlic cloves, minced
- 2 cups low-sodium beef broth
- 2 tbsp olive oil
- 2 tsp fresh thyme (or 1 tsp dried)
- 2 tsp fresh rosemary (or 1 tsp dried)
- Salt and pepper to taste
Instructions
- Preparation Time: 15 minutes | Cooking Time: 8 hours (slow cooker) or 3 hours (oven).
- Preheat your oven to 325°F (160°C) if using the oven method.
- In a large pot, heat olive oil over medium-high heat. Sear the seasoned chuck roast on all sides until browned (about 4-5 minutes per side). Remove and set aside.
- Sauté onions in the same pot until translucent (about 3-4 minutes). Add minced garlic and cook for another minute.
- Pour in beef broth and add thyme and rosemary. Stir well.
- Return the chuck roast to the pot on top of the veggies. Cover tightly with a lid or foil.
- Cook in the oven for about 3 hours or set the slow cooker to low for approximately 8 hours.
- Once done, let the roast rest for at least 15 minutes before slicing against the grain.
Notes
- Feel free to substitute seasonal vegetables like parsnips or turnips for variety.
- Ensure you use a meat thermometer; aim for an internal temperature of 195°F for optimal tenderness.
- Prep Time: 15 minutes
- Cook Time: 8 hours (slow cooker) or 3 hours (oven)
- Category: Main
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 plate (170g)
- Calories: 375
- Sugar: 4g
- Sodium: 350mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 100mg