🛒 Ingredients
3 lb chuck roast
1 tbsp olive oil
1 tsp salt
½ tsp black pepper
1 tsp garlic powder
1 tsp onion powder
1 large onion, sliced
4 cloves garlic, minced
4–5 carrots, peeled & cut into chunks
1½ lb baby potatoes (or quartered potatoes)
2 cups beef broth
2 tbsp tomato paste (optional but recommended)
1 tsp dried thyme
1 tsp dried rosemary
1 bay leaf
👩🍳 Instructions
Season the roast
Pat the chuck roast dry. Season all sides with salt, pepper, garlic powder, and onion powder.
Sear for flavor
Heat olive oil in a large pot or Dutch oven over medium-high heat.
Sear the roast 3–4 minutes per side until deeply browned. Remove and set aside.
Build the base
In the same pot, add onions and cook 2–3 minutes until softened.
Add garlic and tomato paste; stir for 30 seconds.
Deglaze & simmer
Pour in beef broth, scraping up the browned bits.
Add thyme, rosemary, and bay leaf.
Slow cook
Return roast to the pot. Cover and simmer on low heat for 2 hours.
Add vegetables
Add carrots and potatoes. Cover and cook another 60–90 minutes, until meat is fork-tender.
Serve
Remove bay leaf. Slice or shred roast and serve with vegetables and gravy.