This pot roast is braised slowly in the oven with vegetables, herbs, and seasoned beef bone broth.
Ingredients
2 to 3 pounds chuck roast
1 medium white onion, sliced
3 celery stalks, diced
3 large carrots, sliced
Bite-sized potatoes
5 garlic cloves, minced
Rosemary
Thyme
2 tablespoons Worcestershire sauce
3 tablespoons tomato paste
2 au jus gravy packets
6 cups beef bone broth
3 tablespoons unsalted butter
2 tablespoons onion powder
2 tablespoons garlic powder
Salt, to taste
Black pepper, to taste
Oil, for searing
Mashed potatoes, for serving
Fresh or dried parsley, for garnish
Instructions
1. Slice the onion and carrots, dice the celery, and mince the garlic cloves.
2. Season the chuck roast thoroughly on all sides with the onion powder, garlic powder, salt, and black pepper.
3. Warm a small amount of oil in a Dutch oven and sear the roast for 3 to 4 minutes on each side. Transfer the meat out of the pot and set it aside.
4. Place the sliced onion and diced celery into the Dutch oven and cook over medium heat until the onion turns caramelized.
5. Add the minced garlic to the pot and cook briefly.
6. Stir in the tomato paste, Worcestershire sauce, and au jus gravy packets. Pour in 1/2 cup of the beef bone broth and scrape up any browned bits stuck to the bottom of the pot.
7. Add the remaining beef bone broth and adjust seasoning to taste.
8. Return the seared roast to the pot. Add the sliced carrots, potatoes, unsalted butter, and the rosemary and thyme tied together with butcher’s twine.
9. Cover the Dutch oven and bake in an oven preheated to 350°F (175°C) for 3 hours, until the meat becomes tender.
10. Plate the roast, vegetables, and broth over mashed potatoes, and garnish with fresh or dried parsley.
Recipe note
The source recipe omits precise measurements for the bite-sized potatoes, rosemary, thyme, searing oil, mashed potatoes, and parsley.
