Lazy Sunday Chuck Roast

Sink into ultimate comfort with this Lazy Sunday Chuck Roast, a hearty and flavorful one-pot meal that practically cooks itself. Perfect for cozy weekends, this recipe features a tender, fall-apart chuck roast infused with aromatic herbs, rich tomato paste, and optional red wine for a depth of flavor that will have your kitchen smelling divine. Surrounded by tender carrots, chunky potatoes, and caramelized onions, this hands-off meal only requires a bit of searing before it slow roasts to perfection. With a silky, homemade gravy made from the cooking juices, this dish is as satisfying as it is simple. Ideal for family dinners, the Lazy Sunday Chuck Roast will quickly become your go-to recipe for stress-free, soul-warming comfort food.

Nutriscore Rating: 71/100

Prep Time:20 mins

Cook Time:240 mins

Total Time:260 mins

Servings: 6

Ingredients

• 3 pounds Chuck roast
• 2 teaspoons Salt
• 1 teaspoon Black pepper
• 2 tablespoons Olive oil
• 1 large Yellow onion
• 4 whole Garlic cloves
• 4 medium Carrots
• 3 large Russet potatoes
• 2 cups Beef broth
• 1 cup Red wine (optional)
• 2 tablespoons Tomato paste
• 1 teaspoon Dried thyme
• 1 teaspoon Dried rosemary
• 1 Bay leaf
• 2 tablespoons Cornstarch
• 2 tablespoons Water

Directions

Step 1

Season the chuck roast thoroughly with salt and black pepper, ensuring all sides are coated.

Step 2

Heat a large skillet or Dutch oven over medium-high heat and add the olive oil. Once hot, sear the chuck roast on all sides until golden brown and crusted, about 3 to 4 minutes per side. Remove the roast and set it aside.

Step 3

Peel and slice the onion into thick wedges. Add the onion to the same skillet and sauté for 3 to 4 minutes until softened and lightly browned. Add the whole garlic cloves and cook for an additional 1 minute. Transfer the onions and garlic to the slow cooker or roasting pan.

Step 4

Wash and peel the carrots and potatoes. Cut the carrots into 2-inch pieces and the potatoes into large chunks. Layer the vegetables around the onions and garlic in the slow cooker or roasting pan.

Step 5

In a medium bowl, whisk together the beef broth, red wine (if using), tomato paste, thyme, rosemary, and bay leaf.

Step 6

Pour the broth mixture over the roast and vegetables, ensuring everything is evenly coated.

Step 7

If using a slow cooker, set it to low heat and cook for 8 hours. If using an oven, preheat to 300°F (150°C) and roast, covered, for about 4 hours, or until the meat is fork-tender.

Step 8

Once cooked, remove the chuck roast and vegetables to a serving platter. Discard the bay leaf.

Step 9

To thicken the gravy, skim off excess fat from the cooking liquid. In a small bowl, mix the cornstarch with the water to create a slurry. Bring the cooking liquid to a simmer on the stove (if using a roasting pan) or transfer the liquid to a saucepan. Slowly whisk in the slurry and simmer until the gravy thickens, about 2 to 3 minutes.

Step 10

Serve the chuck roast sliced, surrounded by the vegetables, and drizzled with the rich gravy. Enjoy!

Nutrition Facts

Serving size	(3526.2g)

Amount per serving	% Daily Value*
Calories	4704.8

Total Fat 212.6g	0%
Saturated Fat 82.0g	0%
Polyunsaturated Fat 13.6g
Cholesterol 1251.9mg	0%
Sodium 12026.4mg	0%
Total Carbohydrate 274.4g	0%
Dietary Fiber 28.9g	0%
Total Sugars 35.0g
Protein 392.2g	0%

Vitamin D 54.4IU	0%
Calcium 535.4mg	0%
Iron 59.7mg	0%
Potassium 11280.7mg	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: 41.8%

Protein: 34.3%

Carbs: 24.0%