Description
A hearty and comforting dish featuring tender chuck roast slow-cooked with carrots and potatoes in a rich, savory broth.
Ingredients
Scale
For the Crust:
- 3 lbs chuck roast
- 4 large carrots, peeled and chopped
- 4 medium potatoes, peeled and cubed
- 1 onion, sliced
- 3 cloves garlic, minced
- 2 cups beef broth
- 2 tbsp olive oil
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp dried thyme
- 1 tsp dried rosemary
Instructions
1. Prepare the Crust:
- Heat olive oil in a large Dutch oven over medium-high heat. Season the chuck roast with salt and pepper, then sear on all sides until browned.
- Add onions and garlic to the pot, sautéing until fragrant. Pour in beef broth and sprinkle with thyme and rosemary.
- Add carrots and potatoes around the roast. Cover and simmer on low heat for 2.5-3 hours, or until the meat is fork-tender.
Notes
You can customize the seasonings to taste.