Description
A tender, slow-cooked chuck roast infused with aromatic vegetables and rich gravy, served with fluffy potatoes and caramelized carrots. This homestyle dish suits family gatherings and cozy dinners.
Ingredients
3–4 pounds chuck roast
2 tablespoons olive oil or vegetable oil
1 large yellow onion, chopped
4–6 garlic cloves, minced
1 pound carrots, peeled and cut into 2-inch chunks
1.5 pounds potatoes (Yukon Gold or Russet), peeled and cut into 2-inch chunks
3–4 cups beef broth (low sodium preferred)
½ cup Worcestershire sauce (use halal/vegetarian version if needed)
½ teaspoon dried thyme
½ teaspoon dried rosemary
Salt and black pepper to taste
Instructions
Preheat oven to 325°F (165°C)
Heat oil in a large Dutch oven over medium-high heat
Sear chuck roast on all sides until browned (4–5 minutes per side)
Add onions and garlic; sauté 2 minutes
Add carrots, potatoes, beef broth, Worcestershire sauce, thyme, rosemary, salt, and pepper
Bring to a simmer, cover, and transfer to oven
Roast 3–4 hours until meat is fork-tender
Remove, let rest 10–15 minutes before slicing
Garnish with fresh parsley and serve juices from pot
Notes
Use a halal/vegetarian Worcestershire sauce for dietary compliance
Adjust potato size based on desired doneness
Letting meat rest ensures juicier results
- Prep Time: 30
- Cook Time: 240
- Category: Dinner
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: Approx. ¼ chuck roast + 1 cup vegetables + 1/3 cup gravy
- Calories: 480
- Sugar: 4g
- Sodium: 800mg
- Fat: 28g
- Saturated Fat: 10g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 95mg