Ingredients:
⁃ 2-3 lb chuck roast
⁃ 1 medium white onion, sliced
⁃ 3 celery stalks, diced
⁃ 3 large carrots, sliced
⁃ Bite size potatoes
⁃ 5 garlic cloves, minced
⁃ Rosemary
⁃ Thyme
⁃ 2 tbsp Worcestershire sauce
⁃ 3 tbsp tomato paste
⁃ 2 Au jus gravy packets
⁃ 6 cups beef bone broth
⁃ 3 tbsp unsalted butter
⁃ 2 tbsp onion powder
⁃ 2 tbsp garlic powder
⁃ Salt to taste
Instructions:
Wash and prep all of your vegetables. Peel and dice the carrots, slice the onion, mince the garlic, and dice the celery.
Season the chuck roast to your liking. I used onion powder, garlic powder, salt, and pepper. Make sure to season all sides of the roast.
Add oil to a Dutch oven and sear the roast on all sides for 3–4 minutes per side. Remove the roast from the pot and set aside.
Add the celery and onion to the pot and cook over medium heat until the onion has caramelized. Add the minced garlic last to prevent it from burning.
Add the tomato paste, Worcestershire sauce, and gravy packets. Add ½ cup of beef broth to deglaze the pot, then pour in the remaining broth. Add the seasonings and taste to make sure everything is seasoned to your liking.
Add the roast back to the pot, along with the carrots, potatoes, butter, and a bunch of rosemary and thyme tied together with butcher’s twine.
Cover and place in a 350°F oven for 3 hours.
About 30 minutes before the roast is finished, prepare the mashed potatoes.
To assemble, add a bed of mashed potatoes to a plate, then top with the roast, potatoes, and carrots. Finish with some of the broth and fresh or dried parsley. Enjoy! 🤎
I made this for dinner tonight, it is delicious 💜 thank you
Looks delicious