Ingredients
Scale
- 3 lb chuck roast
- 4 large carrots, cut into chunks
- 2 lb Yukon Gold potatoes, halved
- 2 medium yellow onions, coarsely chopped
- 2 cups low-sodium beef broth
- 1 tsp fresh thyme
- 2 bay leaves
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions
- Preheat oven to 325°F (160°C).
- In a large Dutch oven, heat olive oil over medium-high heat; sear the chuck roast on all sides until browned (4-5 minutes each side). Remove and set aside.
- Add onions, carrots, and potatoes to the pot; sauté for about 5 minutes until softened.
- Pour in beef broth while scraping brown bits from the bottom; simmer for 2-3 minutes.
- Return roast to the pot, add remaining broth, thyme, and bay leaves.
- Cover tightly and bake for 3-4 hours until fork-tender.
- Prep Time: 15 minutes
- Cook Time: 3 hours
- Category: Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (150g)
- Calories: 320
- Sugar: 3g
- Sodium: 590mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 4g
- Protein: 24g
- Cholesterol: 85mg