Sherry's Infamous 4 Hour Chuck Roast with Veggies

Prepare to wow your family and friends with *Sherry's Infamous 4 Hour Chuck Roast with Veggies*, a timeless comfort food recipe that's bursting with flavor! This hearty dish combines fall-apart tender chuck roast with a medley of garden-fresh vegetables, all slow-braised to perfection in a luxurious combination of beef broth, dry sherry, and fragrant herbs like thyme and bay leaves. The recipe begins with a perfectly seared roast, locking in its savory juices, and culminates in a velvety, rich gravy crafted right in the same Dutch oven. With every bite, you'll savor the deep umami of Worcestershire sauce and the gentle sweetness of softened onions and roasted carrots. Perfect for family dinners or special occasions, this one-pot wonder is as heartwarming as it is satisfying. Whether you're a seasoned home cook or looking to impress, this recipe is your go-to for classic comfort that never fails to delight.

Nutriscore Rating: 70/100

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
• 1 teaspoon Garlic powder
• 2 tablespoons Olive oil
• 1 large Yellow onion
• 3 cups Beef broth
• 1 cup Dry sherry
• 5 sprigs Fresh thyme
• 2 Bay leaves
• 4 medium Carrots
• 3 Celery stalks
• 3 large Russet potatoes
• 1 tablespoon Worcestershire sauce
• 2 tablespoons All-purpose flour
• 3 tablespoons Water

Directions

Step 1

Preheat your oven to 325°F (160°C).

Step 2

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

Step 3

In a large, oven-safe Dutch oven, heat the olive oil over medium-high heat. Sear the roast for 4-5 minutes on each side until deeply browned, then remove it and set aside.

Step 4

Peel and cut the onion into wedges. Add the onion to the Dutch oven and sauté for 3-4 minutes until softened and golden.

Step 5

Deglaze the pot by adding the beef broth and dry sherry. Scrape the bottom of the pot with a wooden spoon to release any browned bits.

Step 6

Stir in the fresh thyme sprigs, bay leaves, and Worcestershire sauce. Return the roast to the pot, nestling it into the liquid.

Step 7

Cover the pot with a tight-fitting lid and transfer it to the preheated oven. Cook for 2 hours.

Step 8

While the roast is cooking, peel and cut the carrots, celery, and potatoes into large chunks.

Step 9

After 2 hours, carefully remove the pot from the oven and add the chopped vegetables around the roast. Re-cover the pot and return it to the oven for another 1.5 hours.

Step 10

In the last 30 minutes of cooking, make a slurry by whisking the all-purpose flour and water together until smooth. Remove the Dutch oven from the oven, set it on the stovetop, and stir the slurry into the cooking liquid to thicken the gravy.

Step 11

Return the pot uncovered to the oven for the final 30 minutes or until the meat is tender and the vegetables are cooked through.

Step 12

Remove the pot from the oven, discard the thyme sprigs and bay leaves, and let the roast rest for 10 minutes.

Step 13

Serve slices of the roast with the vegetables and spoon the rich gravy over the top. Enjoy!

Nutrition Facts

Serving size	(3879.8g)

Amount per serving	% Daily Value*
Calories	4793.7

Total Fat 213.3g	0%
Saturated Fat 82.4g	0%
Polyunsaturated Fat 13.7g
Cholesterol 1251.9mg	0%
Sodium 13205.3mg	0%
Total Carbohydrate 273.7g	0%
Dietary Fiber 29.5g	0%
Total Sugars 33.3g
Protein 395.5g	0%

Vitamin D 54.4IU	0%
Calcium 607.2mg	0%
Iron 60.8mg	0%
Potassium 11318.6mg	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: 34.4%

Carbs: 23.8%