Description
A comforting and budget-friendly pot roast, slow-braised to fork-tender perfection with rich gravy.
Ingredients
- 3–4 pounds boneless beef chuck roast
- 2 tablespoons olive oil
- 1 large onion, diced
- 1 rib celery, diced
- 2 cloves garlic, smashed
- 2 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- 3 cups chicken stock
- 1 pound Yukon Gold potatoes, halved or quartered
- 1 pound carrots, diced into 1–1½ inch pieces
- 2 tablespoons cornstarch
- Salt and freshly ground black pepper, to taste
Instructions
- Preheat oven to 300°F. Pat the chuck roast dry and season with salt and pepper.
- In a large Dutch oven, heat olive oil over medium-high. Sear the roast 5–7 minutes per side until browned. Remove roast and set aside.
- Reduce heat to medium-low, add onion and celery, and cook for 8–10 minutes until softened.
- Add garlic, tomato paste, and Worcestershire; cook for 1 minute to toast.
- Pour in chicken stock and deglaze the pot, then return the roast to pot and bring to a simmer.
- Cover and transfer to oven; braise for 2 hours.
- Add potatoes and carrots, cover, and braise for another 1 to 1.5 hours until tender.
- Remove roast and vegetables, skim fat from liquid, then thicken with cornstarch slurry.
- Slice or shred the roast against the grain, serve with vegetables and gravy.
Notes
Beef stock can enhance flavor; cornstarch is gluten-free for thickening.
- Prep Time: 30 minutes
- Cook Time: 210 minutes
- Category: Main Course
- Method: Braising
- Cuisine: American