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Beef Chuck Roast

A flavorful and tender beef chuck roast recipe featuring a blend of seasonings and vegetables, perfect for a cozy dinner or leftover sandwiches.
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Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the roast
  • 3 pounds beef chuck roast Bone-in or boneless, depending on preference.
  • 2 tablespoons olive oil For searing the roast.
  • 1 tablespoon balsamic vinegar Adds depth to the broth.
  • 1 cup beef broth Ensure enough broth to keep the roast from drying out.
  • 2 teaspoons salt For seasoning.
  • 1 teaspoon black pepper For seasoning.
  • 3 cloves garlic Minced for flavor.
Vegetable add-ins
  • 3 carrots carrots, chopped Classic choice for added flavor.
  • 1 large onion, quartered Adds sweetness and flavor.
  • 3 potatoes potatoes, chopped Another classic for heartiness.
  • 1 cup mushrooms, sliced Soaks up the juices.

Method
 

Preparation
  1. Take the beef chuck roast out of the fridge and let it come to room temperature.
  2. Pat the chuck roast dry with paper towels, then season generously with salt and pepper.
  3. In a large cast iron pot, heat olive oil over medium-high heat.
  4. Sear the seasoned roast in the pot until browned on all sides.
  5. Add balsamic vinegar and beef broth into the pot.
  6. Layer the vegetables around the roast.
Cooking
  1. Cover the pot and place it in a preheated oven at 300°F (150°C).
  2. Slow roast for about 8 hours, or until the meat is fork-tender.
Serving
  1. Remove the roast from the oven, and let it rest for 10 minutes before slicing or shredding.
  2. Serve with your favorite sides or use in sandwiches.

Notes

Feel free to experiment with different vegetables based on what you have available. Leftovers can be stored in the fridge for several days or frozen for up to three months.