Simple Chuck Roast Recipe

Ingredients:

• 3-4 lb boneless chuck roast
• 2 tablespoons olive oil
• 1 medium onion, sliced
• 4 cloves garlic, minced
• 3 medium carrots, peeled and cut into chunks
• 3 medium potatoes, peeled and cut into chunks
• 2 cups beef broth (or stock)
• 1 cup red wine (optional, or substitute with more broth)
• 2 tablespoons tomato paste
• 2 teaspoons dried thyme (or 2 sprigs fresh thyme)
• 1 teaspoon dried rosemary (or 1 sprig fresh rosemary)
• Salt and pepper to taste
• 2 tablespoons all-purpose flour (optional, for thickening)

Instructions:

1. Preheat the oven to 325°F (163°C).

2. Sear the chuck roast:

   • Heat olive oil in a large Dutch oven or heavy pot over medium-high heat.
   • Season the chuck roast generously with salt and pepper.
   • Sear the roast in the hot oil for about 3-4 minutes on each side, until it's browned. This step adds depth of flavor.

3. Sauté the aromatics:

   • Remove the roast from the pot and set it aside.
   • In the same pot, add the sliced onion and garlic, cooking for 2-3 minutes until softened and fragrant.

4. Deglaze the pot:

   • Stir in the tomato paste and cook for another minute.
   • Pour in the red wine (if using), scraping up any browned bits from the bottom of the pot with a wooden spoon. Let the wine reduce for 3-4 minutes.

5. Add the vegetables and broth:

   • Return the chuck roast to the pot.
   • Add the carrots, potatoes, thyme, rosemary, and beef broth (plus any additional broth if you’re not using wine).
   • Season everything with a pinch of salt and pepper.

6. Roast in the oven:

   • Cover the pot with a lid and place it in the preheated oven.
   • Cook for about 3 to 3.5 hours, or until the roast is fork-tender and the vegetables are cooked through. You can check the roast by inserting a fork—it should shred easily.

7. Make the gravy (optional):

   • Once the roast is done, remove it from the pot and set it aside to rest.
   • If you want to thicken the sauce, use a small bowl to mix the flour with a little bit of cold water to make a slurry.
   • Bring the remaining sauce to a simmer over medium heat. Stir in the flour mixture, and cook for 3-5 minutes until the sauce thickens into a gravy.

8. Serve:

   • Slice or shred the chuck roast, and serve it with the cooked vegetables and gravy.