Tender Chuck Roast with Carrots, Potatoes, and Mushroom Gravy
A cozy and comforting dish perfect for busy families, featuring a succulent chuck roast paired with vibrant veggies and rich mushroom gravy.
Ingredients
Main Ingredients
- 3-4 lb chuck roast
- 4 medium carrots, chopped into chunks
- 4 medium potatoes, diced
- 1 cup mushrooms, sliced
- 1 large onion, diced
- 4 cloves garlic, minced
- 2 cups beef broth homemade or store-bought
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1 teaspoon thyme fresh or dried
- 1 teaspoon rosemary fresh or dried
- 1 tablespoon cornstarch for thickening the gravy
Instructions
Preparation
- Start by sprinkling salt and pepper all over the chuck roast.
- In a large heavy-bottomed pot or Dutch oven, heat olive oil over medium-high heat.
- Once it’s shimmering, add the roast and sear each side until it’s a beautiful golden brown, about 3-4 minutes per side.
- Toss in the chopped onions and garlic, and let them sweat it out with the roast for a few minutes.
- Then add in the carrots, potatoes, and mushrooms.
Cooking
- Carefully pour in the beef broth, ensuring it covers the ingredients about halfway.
- Sprinkle in your thyme and rosemary.
- Cover the pot and reduce the heat to low, letting it simmer for about 3-4 hours.
- Remove the roast once it’s tender and set it aside.
- Mix cornstarch with a bit of water to create a slurry, then stir it into the pot.
- Let it thicken for a few minutes into a rich mushroom gravy.
- Slice up the roast against the grain and serve it alongside the veggies on a warm platter, drizzled with gravy.
Notes
Searing the roast adds deep, rich flavor. This dish can be made ahead and reheated. Feel free to substitute vegetables based on preference.