Chuck Roast for Two

Perfectly portioned and irresistibly cozy, this **Chuck Roast for Two** is the ultimate comfort food for an intimate dinner. Made with a tender, one-pound boneless chuck roast, this recipe incorporates the robust flavors of garlic, onion, and fresh herbs like rosemary and thyme. A quick sear locks in the juices before the roast is slow-cooked alongside baby carrots and potatoes in a savory beef broth, ensuring every bite is melt-in-your-mouth delicious. With just 15 minutes of prep and a low, slow cooking time in the oven, this dish delivers fork-tender meat and perfectly roasted vegetables in one pot. Finish it off with a rich, homemade gravy made from the flavorful cooking liquid, and you have a hearty, restaurant-quality meal designed for two. Whether you're planning a romantic date night or craving an elevated but easy one-pot dinner, this recipe is a must-try!

Nutriscore Rating: 67/100

Prep Time:15 mins

Cook Time:180 mins

Total Time:195 mins

Servings: 2

Ingredients

• 1 pound boneless chuck roast
• 2 tablespoons olive oil
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 0.5 teaspoon garlic powder
• 0.5 teaspoon onion powder
• 1 cup baby carrots
• 1 cup baby potatoes
• 0.5 yellow onion, sliced
• 2 garlic cloves, minced
• 1.5 cups beef broth
• 2 fresh rosemary sprigs
• 2 fresh thyme sprigs
• 1 tablespoon cornstarch
• 1 tablespoon water

Directions

Step 1

Preheat your oven to 300°F (150°C).

Step 2

Pat the chuck roast dry with paper towels and season it on all sides with salt, black pepper, garlic powder, and onion powder.

Step 3

Heat 2 tablespoons of olive oil in a heavy, oven-safe Dutch oven or pot over medium-high heat.

Step 4

Sear the roast on all sides until browned, about 2-3 minutes per side. Remove the roast from the pot and set aside.

Step 5

Reduce the heat to medium and add the sliced yellow onion and minced garlic to the pot. Sauté for 2-3 minutes until fragrant and softened.

Step 6

Add the baby carrots and baby potatoes to the pot, then place the seared roast on top of the vegetables.

Step 7

Pour in 1.5 cups of beef broth, ensuring that the liquid covers about half of the roast.

Step 8

Add the fresh rosemary and thyme sprigs to the pot.

Step 9

Cover the pot with a tight-fitting lid and transfer it to the preheated oven.

Step 10

Cook for 2.5 to 3 hours, or until the meat is fork-tender and the vegetables are soft.

Step 11

Remove the roast and vegetables from the pot and set aside, keeping them warm.

Step 12

To make a gravy, place the pot with the cooking liquid over medium heat. In a small bowl, mix 1 tablespoon of cornstarch with 1 tablespoon of water to create a slurry.

Step 13

Gradually whisk the slurry into the cooking liquid until it thickens to your desired consistency, about 3-5 minutes.

Step 14

Slice the roast and serve with the cooked vegetables, drizzling the gravy on top.

Nutrition Facts

Serving size	(1319.2g)

Amount per serving	% Daily Value*
Calories	1757.9

Total Fat 124.3g	0%
Saturated Fat 42.2g	0%
Polyunsaturated Fat 4.1g
Cholesterol 320.7mg	0%
Sodium 4372.6mg	0%
Total Carbohydrate 72.7g	0%
Dietary Fiber 9.7g	0%
Total Sugars 11.3g
Protein 98.0g	0%

Vitamin D 0IU	0%
Calcium 196.6mg	0%
Iron 13.5mg	0%
Potassium 3026.7mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 62.1%

Protein: 21.8%

Carbs: 16.1%