Instructions
Step 1: Pat the chuck roast dry and season all sides with salt, black pepper, garlic powder, and onion powder.
Step 2: Heat the olive oil in a large Dutch oven or heavy pot over medium-high heat. Sear the roast for 4–5 minutes per side until deeply browned. Remove and set aside.
Step 3: Add the sliced onion to the pot and cook until softened, about 5 minutes. Stir in the minced garlic and cook for 30 seconds.
Step 4: Stir in the tomato paste and cook for 1 minute. Pour in the beef broth, red wine, and Worcestershire sauce, scraping up any browned bits from the bottom of the pot.
Step 5: Add the thyme and rosemary. Return the roast to the pot and bring the liquid to a gentle simmer.
Step 6: Cover and cook in a 325°F (165°C) oven for 2½ hours, or until the beef begins to become tender.
Step 7: Add the baby potatoes and carrots around the roast. Cover and continue cooking for 1 to 1½ hours, or until the beef is fork-tender and the vegetables are cooked through.
Step 8: During the last 20 minutes of cooking, add the green beans to the pot.
Step 9: Remove the roast and vegetables from the pot and keep warm.
Step 10: In a small bowl, whisk together the cornstarch and cold water. Stir the slurry into the cooking liquid and simmer for 3–5 minutes until the gravy thickens.
Step 11: Shred or slice the pot roast and return it to the gravy.
Step 12: Serve the beef with the potatoes, carrots, green beans, and plenty of gravy. Garnish with fresh parsley before serving.
Storage and Reheating Tips
Store leftover pot roast and vegetables in an airtight container in the refrigerator for up to 4 days.
For longer storage, freeze in freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator before reheating.
Reheat gently on the stovetop over medium-low heat or in a covered baking dish at 325°F (165°C) until heated through.
Add a splash of beef broth while reheating if the gravy has thickened too much during storage.
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