Braised Chuck Pot Roast With Potatoes Carrots And Pan Gravy

Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.

American · 215 min · Beef · high-protein

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Ingredients

• 1 1/2 lb beef chuck roast
• 1 3/4 lb Yukon gold potatoes
• 1/2 lb carrots, cut into big chunks
• 1 onions yellow onions, quartered
• 1 1/2 cups beef broth
• 1/4 cup all-purpose flour
• 1 tbsp vegetable oil
• 1 tbsp tomato paste
• 1 tbsp unsalted butter
• 2 bay leaves plus 1 tsp thyme bay leaves, dried thyme, salt, coarse black pepper

Method (tap to check — screen stays awake)

1. Heat the oven to 300F. Dry the roast thoroughly and salt it all over — a wet surface will never brown, and the browning is the whole flavor of the dish.
2. Heat the oil in a Dutch oven over medium-high and sear the roast 4 to 5 minutes per side, until every face is mahogany. Set it on a plate.
3. Add the onions and cook 5 minutes, then stir in the tomato paste and cook it another 2 minutes until it darkens from red to brick. Pour in the broth, scraping the bottom clean.
4. Return the roast with the bay leaves and thyme, cover, and braise 2 1/2 hours. Add the potatoes and carrots around it and braise 45 minutes more, until a fork twists out of the meat with no effort.
5. Lift out the meat and vegetables. Skim the fat, whisk the flour into the butter in a small pan to make a paste, then whisk that into the simmering liquid and cook 5 minutes until it is a proper gravy.
6. Pull the roast into big chunks with two forks, pile it with the potatoes and carrots, and pour the gravy over everything.

Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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