Hearty Chuck Roast Recipe

October 8, 2024 • 0 comments

Hearty Chuck Roast Recipe
I absolutely love the warm, summer months. But, I have to admit, cooking in the cooler months is my favorite! There’s just something about having a warm, nourishing, hearty meal waiting for Bruce when he comes in from farming in the frigid temperatures. In a way, it makes me feel like I’m really doing my part in taking care of him, as he provides for our family! This pot roast recipe is 100% no fail and husband approved. It has all of the perfect elements including potatoes, carrots, fresh herbed and spices, a hearty broth, and of course the meat. I used chuck roast as the protein as personal preference, but you could definitely opt for a different cut. Packed with all the autumnal flavors, this recipe is bound to be a family favorite, and all you have to do is throw it in a pot and let time work its magic!
  • Prep Time:
  • Cook Time:
  • Servings: 6

Ingredients

  • (2 lb) Beef Boneless Chuck Roast
  • (2lb) Small Yellow Potatoes
  • (1lb) Carrots, chunks
  • (1) Onion, chopped
  • (3) Garlic Cloves, minced
  • (32oz) Beef Broth or Bone Broth
  • (1tbs) Tomato Paste
  • (2tbs) Olive Oil
  • (1 cup) Red Wine Vinegar
  • (2tbs) All Purpose Flour
  • (4-5) Bay Leaves
  • (4-5 sprigs) Fresh Thyme
  • (3tbs) Salt
  • (1tbs) Ground Black Pepper
  • (for garnish) Fresh Thyme

Directions

  1. Start by patting the roast dry, and seasoning liberally on all sides with salt and pepper. 
  2. In a Dutch oven or cooking pot, heat olive oil and brown roast on all sides - we are not cooking the meat here, just browning it, locking in flavor and creating a crispy exterior. Remove the roast and set aside.
  3. To the juice left in the pot, add in chopped onions and garlic and saute until onions are translucent. Stir in tomato paste and flour - this is quick moving, as the flour will absorb the moisture quickly.
  4. Add in the red win vinegar and allow to reduce for a minute or two. Then add in bone broth, fresh thyme, and bay leaves. 
  5. Transfer the roast back to the pot and add in the vegetables around it. Cover and cook in the oven at 350 degrees for 3 hours or until the roast is fork tender. 
  6. Garnish with fresh parsley and serve!