This delicious Hearty Beef Chuck Roast is perfect for the cooler months ahead. Tender and savory in its own juices and accompanied with roasted celery and carrots. It’s super easy to put together and cooks low and slow on the stovetop. Prepare your favorite side dish to go with it (mashed potatoes, roasted potatoes, rice, baked potatoes, the possibilities are endless).
Ingredients:
3 lbs chuck roast
Salt and pepper to taste
2 tablespoons olive oil
1 large onion, chopped
4 cloves garlic, minced
3 carrots, peeled and sliced
2 stalks celery, sliced
3 cups beef broth
1 can (14.5 oz) diced tomatoes
1 teaspoon dried thyme
2 bay leaves
Fresh parsley, chopped (for garnish)
Instructions:
Season the chuck roast generously with salt and pepper.
Heat olive oil in a large Dutch oven over medium-high heat. Add the chuck roast and sear on all sides until browned, about 3-4 minutes per side.
Remove the roast and set it aside. In the same pot, add onion, garlic, carrots, and celery, and sauté until the onions are translucent.
Deglaze the pot with a small amount of beef broth, scraping up any browned bits from the bottom.
Return the roast to the pot and add the remaining beef broth, diced tomatoes, thyme, and bay leaves.
Bring to a boil, then reduce to a simmer. Cover and cook for 3-4 hours, or until the roast is tender.
Remove the bay leaves, garnish with fresh parsley, and serve.
Suggested Side Dishes:
Roasted Baby Potatoes with Rosemary and Garlic
Cheesy Scalloped Potatoes with Caramelized Onions
Hearty Beef Chuck Roast with Carrots, Celery, and Rich Beef Broth
Equipment
Ingredients
- 3 lbs chuck roast
- Salt and pepper to taste
- 2 tablespoons olive oil
- 1 large onion chopped
- 4 cloves garlic minced
- 3 carrots peeled and sliced
- 2 stalks celery sliced
- 3 cups beef broth
- 1 can 14.5 oz diced tomatoes
- 1 teaspoon dried thyme
- 2 bay leaves
- Fresh parsley chopped (for garnish)
Instructions
- Season the chuck roast generously with salt and pepper.
- Heat olive oil in a large Dutch oven over medium-high heat. Add the chuck roast and sear on all sides until browned, about 3-4 minutes per side.
- Remove the roast and set it aside. In the same pot, add onion, garlic, carrots, and celery, and sauté until the onions are translucent.
- Deglaze the pot with a small amount of beef broth, scraping up any browned bits from the bottom.
- Return the roast to the pot and add the remaining beef broth, diced tomatoes, thyme, and bay leaves.
- Bring to a boil, then reduce to a simmer. Cover and cook for 3-4 hours, or until the roast is tender.
- Remove the bay leaves, garnish with fresh parsley, and serve.
