Ingredients
Method
- Preheat oven to 300°F. Pat chuck roast completely dry with paper towels on all sides. Season generously on all sides with 1.5 teaspoons salt, 1 teaspoon black pepper, 1 teaspoon garlic powder, and 1 teaspoon onion powder.
- Heat 2 tablespoons olive oil in a large Dutch oven over medium-high heat. Sear the roast for 3 to 4 minutes per side until a deep golden-brown crust forms. Remove roast and set aside on a plate.
- Reduce heat to medium. Add diced onion to the same pot and cook for 3 to 4 minutes, stirring occasionally, until softened. Add 4 cloves minced garlic and cook for 1 minute. Stir in 2 tablespoons tomato paste and cook for 1 minute.
- Pour in 2 cups beef broth and 2 tablespoons Worcestershire sauce. Use a wooden spoon to scrape up any browned bits from the bottom of the pot.
- Nestle the seared roast back into the pot. Tuck the carrots, potatoes, 4 sprigs fresh thyme, and 2 sprigs fresh rosemary in around the roast. The liquid should reach about halfway up the sides of the roast.
- Cover the pot tightly with a lid and transfer to the preheated 300°F oven. Cook for 3 to 3.5 hours until the beef is fall-apart tender and the vegetables are cooked through.
- Carefully remove the roast and vegetables from the pot and set aside on a serving platter, tented loosely with foil. Discard the thyme and rosemary sprigs.
- Place the Dutch oven back on the stovetop over medium heat. In a small bowl, whisk together 2 tablespoons cornstarch and 2 tablespoons cold water until completely smooth. Pour into the braising liquid and whisk to combine. Bring to a simmer and cook for 3 to 4 minutes, stirring frequently, until gravy has thickened. Taste and adjust seasoning with salt and pepper.
- Shred or slice the beef and serve warm with the vegetables and gravy poured over the top.
Nutrition
Notes
Make it ahead: This Beef Roast Pot can be fully assembled the night before, covered, and stored in the refrigerator. Cook the next day per the directions. Leftovers keep well in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months — cover tightly to protect against freezer burn.
Boost the nutrition: Stir in 2 cups of fresh baby spinach or chopped kale during the last 10 minutes of cooking for an extra serving of vegetables and added nutrients. It wilts right down and you barely notice it is in there!
Low sodium option: Use no-sodium or low-sodium beef broth and a reduced-sodium Worcestershire sauce to keep the sodium levels in check. The recipe has plenty of flavor from the herbs and tomato paste so you will not miss the extra salt at all.