Hearty Chuck Roast Recipe
February 24, 2025
I absolutely love the warm, summer months. But, I have to admit, cooking in the cooler months is my favorite! There’s just something about having a warm, nourishing, hearty meal waiting for Bruce when he comes in from farming in the frigid temperatures. In a way, it makes me feel like I’m really doing my part in taking care of him, as he provides for our family! This pot roast recipe is 100% no fail and husband approved. It has all of the perfect elements including potatoes, carrots, fresh herbed and spices, a hearty broth, and of course the meat. I used chuck roast as the protein as personal preference, but you could definitely opt for a different cut. Packed with all the autumnal flavors, this recipe is bound to be a family favorite, and all you have to do is throw it in a pot and let time work its magic!
- Prep Time:
- Cook Time:
- Servings: 6
Ingredients
- (2 lb) Beef Boneless Chuck Roast
- (2lb) Small Yellow Potatoes
- (1lb) Carrots, chunks
- (1) Onion, chopped
- (3) Garlic Cloves, minced
- (32oz) Beef Broth or Bone Broth
- (1tbs) Tomato Paste
- (2tbs) Olive Oil
- (1 cup) Red Wine Vinegar
- (2tbs) All Purpose Flour
- (4-5) Bay Leaves
- (4-5 sprigs) Fresh Thyme
- (3tbs) Salt
- (1tbs) Ground Black Pepper
- (for garnish) Fresh Thyme
Directions
- Start by patting the roast dry, and seasoning liberally on all sides with salt and pepper.
- In a Dutch oven or cooking pot, heat olive oil and brown roast on all sides - we are not cooking the meat here, just browning it, locking in flavor and creating a crispy exterior. Remove the roast and set aside.
- To the juice left in the pot, add in chopped onions and garlic and saute until onions are translucent. Stir in tomato paste and flour - this is quick moving, as the flour will absorb the moisture quickly.
- Add in the red win vinegar and allow to reduce for a minute or two. Then add in bone broth, fresh thyme, and bay leaves.
- Transfer the roast back to the pot and add in the vegetables around it. Cover and cook in the oven at 350 degrees for 3 hours or until the roast is fork tender.
- Garnish with fresh parsley and serve!
Note: You can substitute the beef in this recipe for bison chuck roast instead.
Liked our recipe? For your next slow-cook family dinner try Rump Roast.
