2 tsp dried thyme (or 2 sprigs fresh thyme)
Salt and pepper, to taste
Fresh parsley, for garnish
Instructions
Season the Roast: Pat dry the chuck roast with paper towels and generously season all sides with salt and pepper.
Sear the Roast: Heat olive oil in a large Dutch oven or heavy pot over medium-high heat. Sear the roast for 4-5 minutes per side until browned. Set aside.
Sauté Onions and Garlic: In the same pot, sauté onions for 3-4 minutes until softened. Add minced garlic and cook for another minute.
Deglaze with Wine: If using, add red wine to deglaze the pot, scraping up browned bits. Simmer for 2-3 minutes.
Add Broth and Seasonings: Add beef broth, Worcestershire sauce, bay leaves, and thyme. Stir to combine.
Cook the Roast: Return the roast to the pot, nestling it in the broth. Cover, reduce heat, and simmer on low for 2-3 hours, or until tender.
Add Vegetables: About 1½ hours into cooking, add potatoes and carrots, ensuring they’re submerged.
Simmer Until Tender: Continue cooking for another 1-1½ hours, until both vegetables and roast are fork-tender.
Shred and Serve: Remove roast, shred into large chunks, and discard bay leaves. Serve with vegetables and ladle broth over. Garnish with fresh parsley.
Notes
Make-Ahead Tip: This pot roast is even tastier the next day! Prepare ahead, store in the fridge, and reheat for deepened flavors.
Thicker Gravy: For a thicker gravy, mix 1 tbsp of cornstarch with 2 tbsp cold water and add to the broth in the last 10 minutes of cooking.
Slow Cooker Option: Follow steps on the stovetop, then transfer to a slow cooker. Cook on low for 6-8 hours.
Nutrition
Serving Size: 1/6 recipeCalories: 430 kcalSugar: 4gSodium: 820mgFat: 20gSaturated Fat: 8gUnsaturated Fat: 12gTrans Fat: 0gCarbohydrates: 35gFiber: 4gProtein: 35gCholesterol: 110mg
