boneless beef chuck roast recipe
This hearty dish brings out the deep, savory flavors of slow-cooked chuck roast, paired with tender carrots and baby potatoes. Perfect for a cozy family dinner.
Equipment
- Roasting Pan
- Frying Pan
Ingredients
Main Ingredients
- 3 lb boneless chuck roast
- 3 large carrots
- 1 lb baby potatoes
- 2 tbsp olive oil
- 1 cup beef broth
- 2 tbsp tomato paste
- 1 tsp dried rosemary
- 1 tsp dried thyme
Instructions
- Preheat oven to 300°F. Let chuck roast come to room temperature. Peel and chop carrots into sticks. Clean and halve the baby potatoes.
- Season the chuck roast with salt and pepper. In a frying pan, heat olive oil over medium heat and sear the roast on all sides until golden brown (about 4 minutes per side).
- Remove the roast, discard excess oil. Reduce heat to medium-low. Add beef broth, and tomato paste. Scrape the bottom to deglaze and simmer for 5 minutes.
- Layer half the carrots and potatoes in a roasting pan. Place the roast on top, then layer the remaining vegetables around it. Sprinkle rosemary and thyme. Pour the broth mixture over the roast.
- Cover and bake for 1.5 hours. Baste with pan juices, then cover again and cook for another 1.5 hours (3 hours total).
- Remove from oven and let rest for 10 minutes. Slice and serve with carrots and potatoes. Skim excess fat from the pan juices and serve as a sauce.
Notes
This meal is perfect for a Sunday dinner or any time you want a cozy, satisfying dish. Serve with crusty bread to soak up the juices.
Calories per serving : 560
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