Slow-Roasted Chuck Roast

Name: Slow-Roasted Chuck Roast
Total time: 14400 s
Yield: 6 servings
Cuisine: American
Ingredients: 4-5 lb Whole chuck roast; to taste Kosher salt; to taste Black pepper; 2 Tbsp (plus more as needed) Olive oil; 2 Whole onions; 6-8 Whole carrots; 1 cup (optional, or use beef stock) Red wine; 2-3 cups Beef stock; 3 sprigs (or more to taste) Fresh rosemary; 3 sprigs (or more to taste) Fresh thyme; 2 Tbsp (optional) Tomato paste; 2-4 cloves (optional) Garlic; 1 cup (optional) Button mushrooms

Kristy Green @cook_114103614

Charleston, WV

Delicious traditional pot roast

Kristy Green @cook_114103614

Charleston, WV

Delicious traditional pot roast

Saved

Ingredients

4 hours

6 servings

4-5 lbWhole chuck roast
to tasteKosher salt
to tasteBlack pepper
2 Tbsp (plus more as needed)Olive oil
2Whole onions
6-8Whole carrots
1 cup(optional, or use beef stock) Red wine
2-3 cupsBeef stock
3 sprigs (or more to taste)Fresh rosemary
3 sprigs (or more to taste)Fresh thyme
2 Tbsp (optional)Tomato paste
2-4 cloves (optional)Garlic
1 cup (optional)Button mushrooms

Saved

Steps

4 hours

1

Choose a well-marbled chuck roast. Generously season with salt and pepper.
2

Preheat oven to 275°F. Heat olive oil in a large Dutch oven over medium-high heat.
3

Cut onions in half, carrots into 2-inch pieces, and mushrooms in halves or quarters if using.
4

Brown onions on both sides in hot oil, then remove to a plate.
5

Brown carrots and mushrooms (if using) in the same pot for about 1 minute, then remove.
6

Add more olive oil if needed. Sear the roast on all sides until well browned, then remove.
7

Deglaze the pot with 1 cup red wine or beef stock, scraping up browned bits.
8

Return roast to the pot. Add enough beef stock to cover meat halfway.
9

Add onions, carrots, mushrooms, rosemary, thyme, garlic (if using), and tomato paste (if using).
10

Cover and roast in the oven for 4 hours (for 4–5 lb roast), or 3 hours for 3 lb.