Plus garlic & fresh thyme!
4-5 lbs Beef chuck roast
2 Large onions, peeled & quartered
3 Garlic cloves, smashed
4 Large carrots, peeled & cut into 1-inch pieces
2 lbs Medium Yukon gold potatoes, washed & quartered
1 Large can (28 oz) of whole, peeled potatoes, crushed with hands
3 Fresh thyme sprigs
1 Bay leaf
2 cups Beef stock (plus more if needed)
Thinly sliced green onion, to garnish
Kosher salt, to taste
Black pepper, to taste
Preheat the oven to 325 degrees F. Heat a large Dutch oven over medium-high heat and add 2 tablespoons of olive oil.
Season the beef chuck roast with salt and pepper generously. Sear the roast until completely browned all over — 2 to 3 minutes per side. Remove to a plate and set aside. Drain any excess oil from the pot, leaving about 2 tablespoons.
Add the onions, garlic, carrots, and potatoes and cook for 6 to 8 minutes, occasionally stirring to prevent the vegetables from burning. Add ½ cup of beef stock. Using a wooden spoon, scrape up any browned bits from the bottom of the pan to deglaze.
Place the roast back into the Dutch oven and add in the bay leaf and thyme sprigs. Add in the remaining 1 ½ cups of beef broth and crushed tomatoes around the roast, avoiding the top of the roast.
Cover the Dutch oven with a lid and place in the oven for 3 to 4 hours. About halfway through, check on the roast. If most of the liquid has evaporated, add about 1 cup more of beef stock. The roast is ready when it is tender and pulls apart easily with a fork.
Remove from the oven and garnish with scallions.
Brooke Shields visited The Good Dish table to share one of the best things she ever ate: Italian roast beef! This flavorful pot roast dinner features a chuck roast that's seared crisp on the stove and slow roasted in the oven with carrots, potatoes, tomatoes, onion and garlic. And with the addition of fresh thyme, bay leaf and beef stock, this simple recipe packs delicious flavor everyone will love.
Prep time: 15 min
Cook time: 4.5 hours