Sunday Chuck Roast with Vegetables

A well-seared chuck roast braised low and slow with onions, carrots, and potatoes until it shreds with a fork. Gravy built in the same pot. Sunday table food.

By Brandon Carroll

Yield: 6 servings

Prep: 25 minutes

Cook: 3 to 3 1/2 hours

Total: about 4 hours

Ingredients

• 3 to 4 pound boneless beef chuck roast
• 2 teaspoons kosher salt
• 1 teaspoon black pepper
• 2 tablespoons avocado oil or beef tallow
• 2 large yellow onions, cut into wedges
• 4 cloves garlic, smashed
• 2 tablespoons tomato paste
• 1 cup dry red wine or extra beef stock
• 2 cups beef stock
• 2 teaspoons Worcestershire sauce
• 4 sprigs fresh thyme (or 1 teaspoon dried)
• 2 bay leaves
• 1 1/2 pounds Yukon Gold potatoes, halved
• 1 pound carrots, cut into 2-inch pieces
• 2 tablespoons unsalted butter, optional for finishing
• 2 tablespoons chopped parsley

Instructions

1. Heat oven to 325 F. Pat the roast dry and season all over with salt and pepper. Heat oil in a Dutch oven over medium-high heat. Sear the roast 4 to 5 minutes per side until deep brown. Transfer to a plate.
2. Add onions to the pot. Cook 5 minutes until they pick up color. Stir in garlic and tomato paste 1 minute. Pour in wine and scrape the fond. Reduce 2 minutes. Add stock, Worcestershire, thyme, and bay leaves.
3. Return the roast and any juices. Liquid should come about one-third of the way up the meat. Cover and braise in the oven 2 hours.
4. Add potatoes and carrots around the roast. Cover and cook 60 to 75 minutes more, until the beef shreds easily with a fork and vegetables are tender.
5. Transfer meat and vegetables to a platter. Discard thyme stems and bay leaves. Simmer the liquid on the stove until slightly thickened, 5 to 8 minutes. Whisk in butter if using. Taste for salt. Slice or pull the roast, spoon gravy over, and finish with parsley.