Slow Roasted Chuck Roast with a Savory Gravy Finish

👉Ingredients:

↪️3-4 lb beef chuck roast

↪️2 tbsp olive oil

↪️1 large onion, chopped

↪️4 garlic cloves, minced

↪️4 large carrots, peeled and cut into chunks

↪️4 medium potatoes, peeled and cut into chunks

↪️2 cups beef broth

↪️1 cup red wine (optional)

↪️2 tsp dried thyme

↪️2 tsp dried rosemary

↪️Salt and pepper, to taste

↪️2 tbsp flour (for thickening)

👉Directions:

✅️Prepare the Meat: Season the chuck roast with salt and pepper. Heat olive oil in a Dutch oven over medium-high heat. Brown the roast on all sides for 4-5 minutes each. Remove from the pot and set aside.

✅️Sauté Vegetables: In the same pot, add onions and garlic. Sauté for 2-3 minutes until fragrant. Add carrots and potatoes, stirring to combine.

✅️Add Liquids and Herbs: Pour in the beef broth, red wine (if using), thyme, and rosemary. Stir to combine and return the roast to the pot.

✅️Cook the Roast: Cover the Dutch oven and transfer it to a preheated 325°F (165°C) oven. Roast for 3-4 hours, until the meat is tender and falls apart easily.

✅️Make Gravy (Optional): Remove the roast and vegetables from the pot. If desired, whisk flour into the remaining liquid and simmer over medium heat until thickened. Serve the roast with the gravy.