Tender, cozy, and Sunday-dinner perfect.
🛒 Ingredients
3 lb beef chuck roast
1 tsp salt
1 tsp black pepper
1 tsp garlic powder
1 tsp onion powder
2 tbsp olive oil
1 large onion, sliced
4 cloves garlic, minced
4–5 carrots, peeled and cut into chunks
4–5 potatoes, peeled and quartered
2 cups beef broth
2 tbsp tomato paste (optional, for richness)
1 tsp dried thyme
1 tsp dried rosemary
2 bay leaves
👩🍳 Instructions (Oven Method)
Preheat oven to 325°F (165°C).
Season the chuck roast on all sides with salt, pepper, garlic powder, and onion powder.
Sear: Heat olive oil in a heavy Dutch oven over medium-high heat. Brown the roast 3–4 minutes per side. Remove and set aside.
Aromatics: In the same pot, add onion and garlic. Sauté 2–3 minutes until fragrant. Stir in tomato paste (if using).
Build the pot: Add carrots, potatoes, thyme, rosemary, and bay leaves. Place the roast on top.
Braise: Pour in beef broth (it should come about halfway up the meat). Bring to a gentle simmer.
Cook: Cover and transfer to the oven. Cook 3–3½ hours, until fork-tender.
Finish: Remove bay leaves. Taste and adjust seasoning. Let rest
10 minutes before slicing.