Tender Chuck Roast with Carrots and Potatoes
This Tender Chuck Roast with Carrots and Potatoes is the ultimate comfort-food dinner. A well-seasoned chuck roast slowly braises until fork-tender alongside hearty potatoes, sweet carrots, and onions in a rich, savory gravy. It’s simple, filling, and perfect for a Sunday family meal.
Ingredients
- 3–4 lb (1.4–1.8 kg) boneless chuck roast
- 2 tablespoons olive oil
- 1 large onion, sliced
- 4 cloves garlic, minced
- 4 large carrots, peeled and cut into chunks
- 1½ lb potatoes, peeled and cut into large chunks
- 2 cups beef broth
- 1 cup red wine or additional beef broth
- 2 tablespoons Worcestershire sauce
- 2 tablespoons tomato paste
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon paprika
- 1½ teaspoons salt
- ½ teaspoon black pepper
- 2 bay leaves
- 2 tablespoons fresh parsley, chopped
Directions
1. Prepare the Roast
Pat the chuck roast dry with paper towels.
Season generously on all sides with salt, black pepper, and paprika.
2. Sear the Beef
Heat the olive oil in a large Dutch oven over medium-high heat.
Add the roast and sear for 3–4 minutes per side, until deeply browned.
Transfer the roast to a plate.
3. Cook the Aromatics
Add the sliced onion to the same pot.
Cook for 3–4 minutes, until softened.
Add the garlic and tomato paste.
Cook for another 1 minute, stirring frequently.
4. Deglaze the Pot
Pour in the red wine, if using, and scrape up the browned bits from the bottom.
Allow it to simmer for about 2 minutes.
Add the beef broth and Worcestershire sauce.
5. Add the Roast and Herbs
Return the chuck roast to the pot.
Add the thyme, rosemary, and bay leaves.
The liquid should come roughly one-third to halfway up the sides of the roast rather than completely covering it.
6. Braise
Cover tightly and place in a preheated 325°F (165°C) oven.
Cook for approximately 2½–3 hours.
7. Add the Vegetables
Carefully remove the lid.
Arrange the carrots and potatoes around the roast.
Cover again and continue cooking for another 45–60 minutes, or until the vegetables are tender and the roast is fork-tender.
8. Rest the Roast
Remove the roast from the oven.
Transfer it to a cutting board and let it rest for 15–20 minutes before slicing or shredding.
Remove the bay leaves.
9. Serve
Slice or pull the roast into large pieces.
Arrange it with the potatoes and carrots.
Spoon the rich cooking juices over everything and garnish with fresh parsley.
Recipe Tips
- Choose a well-marbled chuck roast for the most tender result.
- Searing the roast is worth the extra few minutes because it adds deep flavor.
- Keep the pot tightly covered during braising to prevent the meat from drying out.
- Add the vegetables later so they don’t become overly soft.
- The roast is ready when it can be easily pulled apart with a fork.
- For a thicker gravy, strain the cooking liquid and simmer it on the stovetop until slightly reduced.
- Leftovers can be refrigerated in an airtight container for 3–4 days.
Prep & Cooking Time
Prep Time: 20 minutes
Cook Time: 3½–4 hours
Servings: 6–8
Meta Description
Make tender Chuck Roast with carrots and potatoes slowly braised in rich beef broth, herbs, garlic, onions, and Worcestershire sauce for the ultimate comforting family dinner.