Easy Chuck Pot Roast
Ingredients
3 pounds beef chuck roast 🥩
1.5 teaspoons mineral sea salt, plus more to taste 🧂
1 teaspoon ground black pepper 🌶️
EVOO 🫒
2 large yellow onions, peeled and sliced 🧅
6 cloves garlic, minced 🧄
2 tablespoons tomato paste 🍅
1 cup red wine, or substitute with organic beef broth if desired 🍷
2 to 3 cups beef broth, plus more as needed 🥣
2 teaspoons Worcestershire sauce ✨
4 sprigs fresh thyme 🌿
2 sprigs fresh rosemary 🌿
2 bay leaves 🌿
3 large carrots, diced 🥕
6 baby yellow potatoes 🥔
Chopped flat-leaf parsley for garnish, optional 🌿
Instructions
Preheat oven to 300°F.
Generously season the meat with mineral salt and pepper on all sides.
Heat EVOO in a large 7 to 8 quart Dutch oven over medium-high heat. Sear undisturbed on each side until golden brown, about 5 to 6 minutes per side. Remove from the pot and set aside.
Reduce to medium heat. Add the onions and saute until they start to brown, about 3 minutes, scraping the bottom and sides of the pot to deglaze with the moisture from the onions. If the browned bits are burning too fast, add a few splashes of broth and deglaze. Stir in minced garlic and cook for another 1 minute until fragrant.
Add the red wine, or substitute with beef broth, and quickly deglaze the browned bits from the bottom and sides of the pot for a few seconds with a wooden spoon. Add 2 cups beef broth, Worcestershire sauce, tomato paste, fresh thyme sprigs, rosemary sprigs, and bay leaves. Stir until evenly combined and bring to a low boil.
Return the seared meat back to the pot, along with its juices. The liquid should cover about half of the meat. If not, add more beef broth as needed.
Cover securely with the lid and bake for 1.5 hours at 300°F.
Remove from oven and add the carrots and potatoes. At this point, you can also adjust seasoning with salt and pepper.
Return to oven with the lid on and cook for 2 hours more, or until the meat is fork tender and falls apart and the vegetables are tender. If you want it even more tender, cook for another 15 to 30 minutes.
If desired, garnish with parsley. Enjoy.