Mom's Chuck Roast My Favorite

Experience the heartwarming comfort of "Mom's Chuck Roast My Favorite," a classic pot roast recipe that brings nostalgic flavors to your dinner table. Made with a tender, fall-apart chuck roast slow-braised in a savory combination of beef broth, tomato paste, and herbs, this dish is packed with both flavor and tradition. Accompanied by a medley of perfectly cooked vegetables, including carrots, onions, celery, and potatoes, it's a one-pot wonder that's perfect for family gatherings or cozy weeknight dinners. This recipe highlights the art of searing the roast for maximum flavor and slow-cooking it to perfection in a single pot for easy cleanup. Serve it with its rich, aromatic pan juices for a meal that feels like a warm hug from home. Whether you're committed to comfort food or exploring oven-braised beef recipes, this chuck roast will quickly become a cherished favorite.

Nutriscore Rating: 70/100

Prep Time:20 mins

Cook Time:240 mins

Total Time:260 mins

Servings: 6

Ingredients

• 3 lb Chuck roast
• 1 tsp Salt
• 1 tsp Black pepper
• 1 tsp Garlic powder
• 2 tbsp Olive oil
• 2 Yellow onions, peeled and quartered
• 4 Carrots, peeled and cut into large chunks
• 3 Celery stalks, cut into large pieces
• 4 Russet potatoes, peeled and quartered
• 2 cups Beef broth
• 2 tbsp Tomato paste
• 1 tsp Dried thyme
• 1 Bay leaf

Directions

Step 1

Preheat your oven to 325°F (165°C).

Step 2

Season the chuck roast generously on all sides with salt, black pepper, and garlic powder.

Step 3

In a large Dutch oven or heavy oven-safe pot, heat the olive oil over medium-high heat.

Step 4

Sear the chuck roast for 3-4 minutes on each side, until browned. Remove the roast and set aside.

Step 5

Add the quartered onions, carrots, and celery to the pot and sauté for 5 minutes, until slightly softened.

Step 6

Stir in the tomato paste and cook for 1-2 minutes to deepen the flavor.

Step 7

Pour in the beef broth and deglaze the pot, scraping up any browned bits from the bottom for added flavor.

Step 8

Add the potatoes, dried thyme, and bay leaf to the pot, then place the seared chuck roast on top of the vegetables.

Step 9

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

Step 10

Bake for 3.5 to 4 hours, or until the roast is fork-tender and the vegetables are fully cooked.

Step 11

Remove the bay leaf and transfer the roast to a cutting board to rest for 10 minutes before slicing.

Step 12

Serve the chuck roast with the cooked vegetables and pan juices spooned over the top for extra flavor.

Nutrition Facts

Serving size	(3414.5g)

Amount per serving	% Daily Value*
Calories	4148.5

Total Fat 214.0g	0%
Saturated Fat 82.4g	0%
Polyunsaturated Fat 13.4g
Cholesterol 1251.9mg	0%
Sodium 9900.3mg	0%
Total Carbohydrate 185.7g	0%
Dietary Fiber 35.4g	0%
Total Sugars 41.7g
Protein 381.6g	0%

Vitamin D 54.4IU	0%
Calcium 612.7mg	0%
Iron 54.2mg	0%
Potassium 9756.3mg	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: 45.9%

Protein: 36.4%

Carbs: 17.7%