Ingredients
Scale
- 3 lbs chuck roast
- 2 tbsp extra virgin olive oil
- 2 medium sweet onions, chopped
- 4 cloves garlic, minced
- 4 cups low-sodium beef broth
- 2 cups baby carrots, sliced
- 4 medium Yukon gold potatoes, chopped (about 1.5 lbs)
- 2 sprigs fresh thyme
- 2 sprigs fresh rosemary
- Salt and pepper to taste
Instructions
- Preheat oven to 325°F (160°C).
- Heat olive oil in a Dutch oven over medium-high heat. Season the chuck roast with salt and pepper, then sear it for 3-4 minutes on each side until golden brown.
- Remove the roast and sauté the onions for about 5 minutes until translucent. Add minced garlic and cook until fragrant.
- Pour in beef broth, scraping the bottom of the pot to deglaze. Add thyme and rosemary.
- Return the roast to the pot along with carrots and potatoes. Bring to a gentle simmer, cover tightly, and transfer to the oven.
- Braise for approximately 3 hours or until fork-tender.
Notes
- Feel free to substitute your favorite vegetables like parsnips or turnips.
- For an extra flavor kick, add a splash of balsamic vinegar or Worcestershire sauce to the broth.
- Prep Time: 15 minutes
- Cook Time: 3 hours
- Category: Main
- Method: Braising
- Cuisine: Comfort Food
Nutrition
- Serving Size: 1 slice (150g)
- Calories: 350
- Sugar: 3g
- Sodium: 480mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 90mg