Slow-Cooked Herb-Infused Chuck Roast
Discover a succulent, fork-tender slow-cooked herb-infused chuck roast, perfect for a comforting meal that delights the senses.
Prep time: 15 minutesCook time: 4 hoursServes: 6
Ingredients
3 lbs chuck roast
2 tbsp olive oil
1 large onion, sliced
3 cloves garlic, minced
2 cups beef broth
1 cup red wine
2 tbsp tomato paste
1 tbsp Worcestershire sauce
2 tsp dried thyme
1 tsp dried rosemary
1 tsp salt
1/2 tsp black pepper
2 bay leaves
4 large carrots, cut into chunks
3 potatoes, cut into chunks
Instructions
1. Preheat the oven to 325°F (165°C).
2. Heat olive oil in a large Dutch oven over medium-high heat. Sear the chuck roast on all sides until browned, about 5 minutes per side.
3. Remove roast and set aside. In the same pot, add onion and garlic, sauté until soft, about 3 minutes.
4. Stir in beef broth, red wine, tomato paste, Worcestershire sauce, thyme, rosemary, salt, and pepper. Bring to a simmer and return the roast to the pot.
5. Add bay leaves, cover the pot with a lid, and transfer to the preheated oven.
6. Cook for 3 hours, adding carrots and potatoes in the last hour of cooking.
7. Remove bay leaves before serving.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating
Reheat gently in a covered pan over medium heat until warm, or use the microwave on a medium setting.
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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.
