Garlic & Herb Chuck Roast with Potatoes and Carrots
Slow-braised chuck roast turns fork-tender in a rich garlic-and-herb broth, with buttery potatoes and sweet carrots soaking up the pan juices.
Slow-braised chuck roast turns fork-tender in a rich garlic-and-herb broth, with buttery potatoes and sweet carrots soaking up the pan juices. It’s a generous, comforting dinner for a slow Sunday, with leftovers worth saving for tomorrow.
Serves: 6. Time: About 4–5 hours.
Equipment
Large skillet, deep oven-safe baking dish or roasting pan, foil, tongs, knife, cutting board, and measuring cups and spoons. A Dutch oven with a lid also works; brown and braise in the same pot when using one.
Ingredients
- 3 lb chuck roast
- 1½ tsp kosher salt
- 1 tsp black pepper
- 2 tbsp oil
- 1 onion, cut into wedges
- 4 garlic cloves, minced
- 2 tbsp tomato paste
- 2 cups beef broth, plus more as needed
- 1 tbsp Worcestershire sauce
- 1 tsp dried thyme
- 1 bay leaf
- 1½ lb potatoes, halved
- 4 carrots, cut into large pieces
Method
- Heat oven to 325°F. Pat roast dry and season with salt and pepper.
- Heat oil in a large skillet over medium-high heat. Brown roast on all sides, then place in a deep oven-safe baking dish.
- In the skillet, cook onion 5 minutes. Add garlic and tomato paste; cook 1 minute. Pour in broth, scraping up browned bits. Stir in Worcestershire, thyme and bay leaf.
- Pour around roast; liquid should reach one-third to halfway up the meat. Add broth if needed. Cover dish tightly with foil and bake 2½ hours.
- Add potatoes and carrots. Reseal foil and bake another 1–1½ hours, until meat is fork-tender and vegetables are soft. Add broth if needed.
- Rest roast 15 minutes. Discard bay leaf, skim excess fat and serve with vegetables and pan juices.
Tip: Tuck leftover roast into toasted sandwiches with a spoonful of the pan juices.
Download the printable recipe