Ingredients
- 1 (3-4 lb) beef chuck roast
- 1 tablespoon olive oil
- Salt and black pepper, to taste
- 1 onion, quartered
- 4 cloves garlic, minced
- 4 cups beef broth
- 4 large carrots, peeled and cut into chunks
- 4 large potatoes, peeled and cut into chunks
- 2 sprigs fresh rosemary (or 1 tsp dried)
- 2 sprigs fresh thyme (or 1 tsp dried)
Instructions
- Preheat oven to 300°F (150°C).
- Season the chuck roast generously with salt and pepper.
- Heat olive oil in a large Dutch oven over medium-high heat. Sear the roast on all sides until browned (about 4–5 minutes per side).
- Add the onion and garlic around the roast. Pour in beef broth until the roast is halfway submerged.
- Add carrots, potatoes, rosemary, and thyme.
- Cover the pot and transfer to the preheated oven.
- Cook for 3–4 hours, or until the meat is tender and easily pulls apart with a fork.
- Remove from oven, discard herb sprigs, and serve the roast with the potatoes and carrots. Spoon some of the broth over the top for extra flavor.
If you’d like, I can also give you a version for the slow cooker or instant pot — just say so!