Ingredients

• 3–4 lb (1.5–2 kg) **beef chuck roast**
• 4–5 medium potatoes, halved or quartered
• 3–4 large carrots, peeled and chopped into chunks
• 1 large onion, sliced
• 3 cups beef broth
• 2 tbsp tomato paste
• 3 tbsp Worcestershire sauce
• 1 tbsp garlic powder (or 3 fresh garlic cloves, minced)
• 1 tsp onion powder
• 1 tsp dried thyme
• 1 tsp dried rosemary
• 2 bay leaves
• Salt and black pepper, to taste
• 2–3 tbsp oil (vegetable, canola, or olive oil for searing)
• 2 tbsp cornstarch + 2 tbsp water (optional, for thickening gravy)

Instructions

1. 1. Season and Sear the Beef

   • Pat the beef roast dry with paper towels — this helps achieve a better sear.
   • Season generously on all sides with salt and black pepper.
   • Heat 2–3 tbsp oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.
   • Once hot, **sear the roast on all sides until deeply browned** — about 3–4 minutes per side.
   • Remove the roast from the pot and set aside.

   Tip: Don’t rush the sear — the brown crust adds tons of flavor to the final dish.

2. 2. Build the Flavor

   • In the same pot (don’t clean it), add the sliced onions and cook for 3–4 minutes, scraping up any browned bits from the bottom.
   • Stir in the tomato paste and cook for 1 minute, allowing it to deepen in color.
   • Add the garlic (or garlic powder), thyme, rosemary, and onion powder. Stir until fragrant.

3. 3. Add the Liquids

   • Pour in the beef broth and Worcestershire sauce, stirring to combine.
   • Return the seared roast to the pot, nestling it into the liquid.
   • Add the bay leaves. The liquid should come about halfway up the side of the beef — add more broth or water if needed.

4. 4. Slow Cook the Roast

   The beef is done when it’s fork-tender and easily pulls apart.

   Option 1 – Oven Method:

   • Cover the Dutch oven with a lid and place it in a preheated oven at **325°F (165°C)**.
   • Cook for **2 ½ to 3 hours**.

   Option 2 – Stovetop Method:

   • Cover and simmer gently on low heat for **3–3 ½ hours**, turning occasionally.

5. 5. Add the Vegetables

   After about **2 hours of cooking**, add the potatoes and carrots to the pot around the roast.

   Cover again and continue cooking for **45–60 minutes**, or until the vegetables are tender.

   Tip: Adding vegetables later prevents them from becoming too soft or mushy.

6. 6. Make the Gravy (Optional)

   • Once the roast and veggies are cooked, remove them carefully to a platter and cover to keep warm.
   • Skim any excess fat from the surface of the cooking liquid.
   • **To thicken:** Mix 2 tbsp cornstarch with 2 tbsp water (a slurry). Whisk the slurry into the simmering broth and cook for 3–5 minutes, until thickened into a smooth gravy.
   • Taste and adjust seasoning with salt and pepper if needed.

7. 7. Serve

   Slice or shred the beef and serve with the cooked potatoes, carrots, and onions, spooning the rich gravy over the top.

   Garnish with fresh parsley or thyme sprigs if desired.

Cooking Notes & Tips

Tips & Variations

• Make it in a slow cooker: Sear the beef first, then transfer everything (including vegetables and broth) to a slow cooker. Cook on LOW for 8–9 hours or HIGH for 4–5 hours.
• Add red wine: Replace ½ cup of broth with red wine for extra depth.
• More veggies: Add parsnips, celery, or turnips for a hearty twist.
• Leftovers: Shred the beef for sandwiches, tacos, or shepherd’s pie the next day.