This is the Sunday roast that makes the whole house smell like somebody’s grandma still runs the kitchen. A well-seared chuck roast braises low and slow with potatoes, carrots, and onions until the gravy practically makes itself.
Serves 6–8 · Prep 20 min · Braise 3–3½ hr at 325°F
Ingredients
- 3–3½ lb beef chuck roast
- 2 tsp salt, 1 tsp pepper, 1 tsp garlic powder
- 2 Tbsp oil
- 1 onion, wedged
- 4 cloves garlic
- 2 Tbsp tomato paste
- 2 cups beef broth
- 1 Tbsp Worcestershire
- 1 tsp thyme
- 1½ lb baby potatoes
- 4 carrots, chunked
- 2 celery stalks
Instructions
- Season the roast; sear it in the oil in a Dutch oven for 5–6 min per side until deeply browned; set aside.
- Soften the onion; add the garlic and tomato paste for 1 min. Pour in the broth and Worcestershire, scraping the bottom.
- Return the roast with the thyme; cover and braise for 2 hr.
- Add the potatoes, carrots, and celery; braise for 1–1½ hr more until fork-tender. Rest for 15 min, slice against the grain, and spoon the pan juices over.
Tip: Low oven, tight lid, and no peeking for the first two hours — patience is the ingredient people forget to list.