Description
A comforting slow-braised chuck roast with rich beef, silky gravy, and tender vegetables, perfect for chilly weekends and special occasions.
Ingredients
- 3–4 lb boneless beef chuck roast, trimmed of excess fat
- 2 tbsp olive oil
- 1 large onion, diced
- 1 rib celery, diced
- 2 cloves garlic, smashed
- 2 tbsp tomato paste
- 1 tbsp Worcestershire sauce
- 3 cups chicken stock
- 1 lb Yukon Gold potatoes, halved or quartered
- 1 lb carrots, peeled and cut into chunks
- 2 tbsp cornstarch
- Salt and black pepper to taste
Instructions
- Preheat oven to 300°F (150°C). Pat the roast dry with paper towels and season with salt and black pepper.
- In a large Dutch oven, heat olive oil over medium-high heat. Sear the roast for 5-7 minutes on each side until browned. Transfer to a plate.
- Lower heat to medium, add onion and celery, and cook until softened. Stir in garlic, tomato paste, and Worcestershire sauce and cook for 1 minute.
- Deglaze the pot with chicken stock, scraping up brown bits. Return the roast to the pot. Bring to a gentle boil, cover, and transfer to the oven.
- Braise for 2 hours undisturbed. Add potatoes and carrots, cover tightly, and return to oven for another 1-1.5 hours until fork-tender.
- Remove roast and vegetables to rest. Skim fat from the braising liquid. Whisk cornstarch with cold water to make a slurry, and add to simmering liquid until the gravy thickens.
- Slice or shred the roast and serve with vegetables and gravy.
Notes
For gluten-free gravy, use cornstarch. Serve over mashed potatoes or egg noodles for best flavor absorption.
- Prep Time: 30 minutes
- Cook Time: 180 minutes
- Category: Main Course
- Method: Braising
- Cuisine: American