Ingredients
Scale
- 3 to 4 pounds beef chuck roast
- 2 teaspoons salt
- 1 teaspoon ground black pepper
- 2 tablespoons vegetable oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 4 cups beef broth
- 2 tablespoons Worcestershire sauce
- 4 large carrots, cut into pieces
- 4 medium potatoes, quartered
- 2 stalks celery, cut into pieces
- Fresh rosemary, thyme, and bay leaves
Instructions
- Season the chuck roast with salt and pepper.
- In a Dutch oven, heat vegetable oil over medium-high heat. Sear the roast on all sides until browned. Remove and set aside.
- Sauté onions in the same pot until softened; add garlic and cook briefly.
- Return the roast to the pot, add broth and Worcestershire sauce, then stir in carrots, potatoes, celery, and herbs.
- Bring to a simmer, cover, and reduce heat to low. Cook for 3-4 hours until fork-tender.
- Remove from heat and let rest before slicing. Serve with vegetables and drizzled cooking liquid.
- Prep Time: 15 minutes
- Cook Time: 3 hours
- Category: Main
- Method: Slow cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 2g
- Sodium: 650mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 1g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 90mg