Ingredients
Scale
- 3 to 4 pounds chuck roast
- 2 tablespoons olive oil
- 1 onion, chopped
- 4 cloves garlic, minced
- 4 carrots, chopped
- 4 potatoes, diced
- 2 cups beef broth
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper to taste
Instructions
- Preheat your oven to 300°F (150°C).
- In a Dutch oven, heat the olive oil over medium-high heat. Season the chuck roast with salt and pepper, then sear it on all sides until browned.
- Remove the roast and set aside. In the same pot, add the chopped onion and garlic, cooking until softened.
- Add the carrots and potatoes, then return the roast to the pot. Pour in the beef broth and Worcestershire sauce, then sprinkle with thyme and rosemary.
- Cover and transfer the Dutch oven to the preheated oven. Cook for 3 to 4 hours, or until the meat is fork-tender.
Notes
- For extra flavor, marinate the chuck roast overnight with spices.
- Feel free to add other vegetables like celery or parsnips.
- Leftovers can be stored in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3
- Sodium: 800
- Fat: 20
- Saturated Fat: 7
- Carbohydrates: 30
- Fiber: 5
- Protein: 35
- Cholesterol: 90
Keywords: Dutch oven, chuck roast, slow cooked, comfort food, beef stew, hearty meal, oven braised