Description

A slow-cooked chuck roast with caramelized carrots and onions, creating a tender, fall-apart meat dish with a rich, natural gravy. This set-and-forget meal is perfect for cozy fall evenings.

Ingredients

Scale

3–4 pounds boneless chuck roast
2 tablespoons neutral oil (vegetable or canola)
Kosher salt and black pepper
2 large yellow onions, sliced into thick half-moons
1 pound carrots, peeled and cut into 2-inch chunks
6 cloves garlic, smashed
1 cup dry red wine (Cabernet Sauvignon or Merlot)
2 cups low-sodium beef broth
2 tablespoons tomato paste
2 sprigs fresh rosemary
3 sprigs fresh thyme
2 bay leaves

Instructions

Take the chuck roast out of the fridge 30 minutes before cooking. Pat dry with paper towels and season generously on all sides with kosher salt and black pepper.
Heat neutral oil in a heavy Dutch oven over medium-high heat. Sear the roast on all sides until a deep brown crust forms (2-3 minutes per side). Remove meat and set aside.
Reduce heat to medium. Add sliced onions to the pot and cook until soft, golden, and caramelized (about 10 minutes), scraping up browned bits (fond) from the bottom.
Add smashed garlic and cook for 30 seconds until fragrant. Stir in tomato paste and cook for another minute.
Pour in red wine to deglaze the pot, scraping the bottom vigorously. Simmer for 1-2 minutes to cook off alcohol.
Add beef broth, rosemary, thyme, and bay leaves. Stir to combine.
Place the seared roast back into the pot on top of the onions. Nestle carrots around the meat. The liquid should come halfway up the sides of the meat.
Cover with lid and place in a preheated 325°F (165°C) oven. Cook for 3 to 4 hours, or until meat is fork-tender.
Remove pot from oven. Lift roast out and place on a cutting board. Cover loosely with foil to rest for 10-15 minutes.
Optional: Skim excess fat from the liquid or simmer on stovetop to thicken gravy.
Slice roast against the grain, spoon caramelized onions and carrots over it, and pour gravy on top.

Notes

Do not skip the sear as it creates the Maillard reaction for deep flavor. Ensure you scrape the fond from the bottom of the pot when deglazing. The meat should rest for 10-15 minutes after cooking to redistribute juices. This dish tastes even better the next day as flavors meld. If using a slow cooker, sear meat and onions first, then cook on low for 8 hours or high for 4-5 hours.

Prep Time: 20 minutes
Cook Time: 3 to 4 hours
Category: Main Course
Cuisine: American

Nutrition

Serving Size: 1 slice of roast wit
Calories: 450
Sodium: 650
Fat: 28
Carbohydrates: 12
Fiber: 3
Protein: 35

Keywords: pot roast, chuck roast, slow cooker alternative, fall dinner, comfort food, caramelized onions, carrots, beef stew, family dinner