Tender Beef Chuck Roast

Beef chuck roast is an economical cut that becomes incredibly tender when cooked low and slow. This classic pot roast is perfect for a comforting family dinner.

Prep Time: 15 minutes
Cook Time: 3½–4 hours
Total Time: About 4 hours
Servings: 6

Ingredients

• 3–4 lb (1.4–1.8 kg) beef chuck roast
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon dried thyme
• 2 tablespoons tomato paste
• 1 large onion, sliced
• 4 cloves garlic, minced
• 4 carrots, cut into large pieces
• 1½ lbs (680 g) baby potatoes
• 2 cups beef broth
• 1 tablespoon Worcestershire sauce
• 2 sprigs fresh rosemary (or 1 teaspoon dried)

Instructions

1. Preheat your oven to 325°F (165°C).
2. Pat the roast dry and season it with salt, pepper, garlic powder, onion powder, and thyme.
3. Heat the olive oil in a large Dutch oven over medium-high heat. Sear the roast for 3–4 minutes per side until well browned.
4. Remove the roast and sauté the onion for 3–4 minutes. Add the garlic and cook for 30 seconds.
5. Stir in the tomato paste, then pour in the beef broth and Worcestershire sauce, scraping up any browned bits from the bottom of the pot.
6. Return the roast to the pot. Arrange the carrots and potatoes around the meat, then add the rosemary.
7. Cover with a lid and bake for 3½–4 hours, or until the beef is fork-tender.
8. Let the roast rest for 10–15 minutes before slicing or shredding. Serve with the vegetables and pan gravy.

Optional Gravy

1. Remove the roast and vegetables from the pot.
2. Bring the cooking liquid to a simmer.
3. Whisk together 2 tablespoons cornstarch and 2 tablespoons cold water.
4. Stir the slurry into the simmering liquid and cook for 2–3 minutes, until thickened.

Nutrition (Per Serving)

Approximate values:

• Calories: 510
• Protein: 42 g
• Carbohydrates: 20 g
• Fat: 28 g
• Fiber: 3 g

Slow Cooker Method

• Follow the searing steps for the best flavor.
• Transfer everything to a slow cooker.
• Cook on Low for 8–9 hours or High for 5–6 hours, until the roast is tender enough to shred with a fork.

Tips

• Chuck roast is best when cooked low and slow to break down the connective tissue.
• Let the meat rest before slicing to keep it juicy.
• Leftovers make excellent sandwiches, tacos, beef stew, or shredded beef over mashed potatoes.