Chuck Roast: Classic Pot Roast

Ingredients

• 3 lb beef chuck roast
• Salt and black pepper to taste
• 2 tbsp olive oil
• 1 large onion, chopped
• 4 carrots, peeled and cut into chunks
• 4 potatoes, cubed
• 3 cups beef broth
• 2 cloves garlic, minced
• 1 tsp dried thyme

1. Prep the Roast: Take the beef chuck roast out of the fridge and allow it to come to room temperature—about 30 minutes before cooking. Pat it dry with paper towels and season generously with salt and pepper on all sides.
2. Sear the Meat: In a large Dutch oven or oven-safe pot, heat the olive oil over medium-high heat. Once hot, place the roast in the pot and sear it until browned on all sides—about 3–4 minutes per side. This caramelization step adds deep flavor to the dish.
3. Sauté the Vegetables: Remove the roast and set it aside. In the same pot, add the chopped onion, carrots, and potatoes. Sauté for 3–4 minutes, scraping up any browned bits from the bottom of the pot.
4. Build the Flavor: Add the minced garlic and thyme to the vegetables and stir until fragrant, about 1 minute.
5. Braise: Return the roast to the pot. Pour in the beef broth so that the liquid comes about halfway up the roast. Bring the mixture to a gentle simmer.
6. Roast Slowly: Cover the pot with a tight-fitting lid and transfer it to a preheated oven at 325°F. Let it roast for 3 hours, or until the meat is tender enough to pull apart with a fork.
7. Rest and Serve: Remove the roast from the oven and let it rest for 10–15 minutes before slicing. Serve hot with the vegetables and spoon some of the flavorful broth over each serving.

• This dish pairs wonderfully with crusty bread or a light green salad.
• Leftovers store well and make a great sandwich filling the next day.
• For extra depth, add a splash of red wine when adding the broth.