Description
A hearty and comforting chuck roast slow-cooked until fork-tender with carrots and potatoes, all smothered in a rich mushroom gravy. Perfect for a cozy Sunday dinner.
Ingredients
- 3 lb chuck roast
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 large onion, sliced
- 4 cloves garlic, minced
- 4 large carrots, peeled and cut into chunks
- 4 medium potatoes, peeled and quartered
- 8 oz mushrooms, sliced
- 2 cups beef broth
- 1 tablespoon Worcestershire sauce
- 2 tablespoons cornstarch mixed with 2 tablespoons water (for gravy)
- 2 sprigs fresh thyme
Instructions
- Preheat oven to 325°F.
- Season chuck roast with salt and pepper. Heat olive oil in a large Dutch oven over medium-high heat and sear roast on all sides until browned, about 4 minutes per side. Remove roast and set aside.
- In the same pot, add onion and garlic; cook until softened, about 3 minutes. Add mushrooms and cook until they release their liquid and start to brown.
- Return roast to pot, add carrots, potatoes, beef broth, Worcestershire sauce, and thyme. Bring to a simmer.
- Cover pot and transfer to the oven. Braise for 2.5 to 3 hours, until meat is tender and falls apart easily.
- Remove pot from oven. Transfer roast and vegetables to a platter; keep warm. Discard thyme sprigs.
- Skim fat from the cooking liquid. Set pot over medium heat and bring liquid to a simmer. Stir in cornstarch slurry and cook until gravy thickens, about 1 minute.
- Serve roast sliced with vegetables and gravy spooned over the top.
Notes
You can customize the seasonings to taste. For a thicker gravy, add more cornstarch slurry. Leftovers also taste great the next day.
- Prep Time: 15 minutes
- Cook Time: 3 hours
- Method: Main
- Cuisine: American