Beef Chuck Roast with Vegetables

Directions

1. Preheat the oven to 325°F (160°C).
2. Heat olive oil in a large oven-safe pot or Dutch oven over medium-high heat. Season the chuck roast with salt and pepper.
3. Sear the roast on all sides until browned, about 3–4 minutes per side. Remove and set aside.
4. In the same pot, sauté the minced garlic for 1 minute until fragrant.
5. Add the carrots, potatoes, and onion around the pot. Place the seared roast on top of the vegetables.
6. Pour the beef broth over the roast and vegetables. Sprinkle thyme and rosemary if using.
7. Cover the pot with a lid and transfer it to the oven. Roast for 3–4 hours, or until the beef is fork-tender and the vegetables are cooked through.
8. Remove from oven, let rest for 10 minutes, then slice the roast and serve with the vegetables and pan juices.

Recipe Details

Prep Time: 15 minutes
Cook Time: 3–4 hours
Total Time: 3 h 15 min–4 h 15 min
Servings: 6–8
Difficulty: Medium

Variations & Substitutions

• Substitute beef broth with red wine for a richer flavor.
• Add parsnips or turnips for extra root vegetable variety.
• Use a slow cooker instead of the oven for a hands-off approach.
• Swap chuck roast with brisket or rump roast for a slightly different texture.

Serving Suggestions