Ultimate Slow-Cooked Chuck Roast with Vegetables: A Hearty Family Dinner Recipe

Ingredients:

• 1 (3 lb) boneless chuck roast
• 2 Tbsp olive oil
• Salt and freshly ground black pepper (to taste)
• 1 large yellow onion, coarsely chopped
• 3 cloves garlic, minced
• 1 (14.5 oz) can beef broth
• 3/4 cup dry red wine (optional)
• 2 sprigs fresh thyme
• 2 sprigs fresh rosemary
• 1 bay leaf
• 2 lbs Yukon Gold potatoes, cleaned and diced into 1 1/2-inch pieces
• 6 medium carrots, peeled and chopped into 1 1/2-inch pieces

Preparation:

Preheat your oven to 275°F (135°C). In a large Dutch oven, heat the olive oil over medium-high heat. Season the chuck roast generously with salt and pepper, then sear it on all sides until deeply browned, about 2 minutes per side. Transfer the roast to a cutting board or plate. In the same pot, sauté the chopped onion until it begins to brown, about 4–5 minutes, adding the minced garlic during the last minute. Return the roast to the pot and pour in the beef broth and optional red wine. Add the fresh thyme, rosemary, and bay leaf to the liquid. Bring the mixture to a simmer, then cover the pot with a lid and transfer it to the preheated oven. Cook for 2 hours.

After 2 hours, remove the pot from the oven and add the diced potatoes and chopped carrots. Season the vegetables with additional salt and pepper. Cover the pot again and return it to the oven for an additional 1–1 1/2 hours, or until the roast and vegetables are tender. Once cooked, remove the roast from the pot and shred or cut it into large pieces, discarding any excess fat. Return the meat to the pot, remove the bay leaf and herb sprigs, and serve warm. This slow-cooked chuck roast with vegetables is the perfect comfort food for a cozy family dinner!

Enjoy this flavorful, melt-in-your-mouth chuck roast paired with tender vegetables, ideal for a satisfying and hearty meal.