Description
A tender and flavorful slow-roasted chuck roast served with mashed potatoes and mushroom shallot gravy.
Ingredients
Scale
- 3 to 4 pounds chuck roast
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
- 2 tablespoons extra virgin olive oil
- 1 large yellow onion, sliced
- 4 cloves garlic, smashed
- 1 ½ cups (362 g) beef broth, plus more as needed
- 1 tablespoon Worcestershire sauce
- 2 sprigs fresh thyme, optional
- as needed mashed potatoes
- as needed mushroom shallot gravy
Instructions
- Remove the chuck roast from the refrigerator and it should come about halfway up the sides of the roast. If needed, add a bit more beef stock to reach that level.
- Cover with a tight-fitting lid and transfer to the oven. Cook for 3 ½ to 4 hours, flipping the roast once halfway through, until fork-tender and easily pulled apart.
- Remove the roast from the oven and let it rest, uncovered, for 10 to 15 minutes. Then, remove the roast from the pan, and gently pull it apart.
- Serve warm with mashed potatoes and mushroom shallot gravy.
Notes
- Ensure the chuck roast is well-seasoned for best flavor.
- If using fresh thyme, add it during the cooking process for enhanced flavor.
- Adjust beef broth as needed for desired consistency.
- Prep Time: 15 minutes
- Cook Time: 3 hours 30 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 plate
- Calories: 450
- Sugar: 2g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 1g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 35g
- Cholesterol: 120mg