One Pot Beef Chuck Roast
Fall apart tender one pot beef roast roasted with onions, carrots, celery, and garlic dripping in a red wine and broth sauce.
Ingredients
- 3 lb boneless chuck roast
- 2 tbsp canola oil
- 2 tbsp your favorite beef rub I used Oil & Vinegar Texan Beef Rub
- Kosher Salt
- 3 whole medium onions- rough chopped white or yellow
- ½ lb baby carrots
- 4-5 celery stalks
- 10 garlic cloves, sliced in half
- 2 cups beef broth
- 1 cup dry red wine (cabernet, merlot)
- 5-6 springs fresh time
- 1 tbsp Cornstach mixed with 1 tbsp water, for thickening, if desired. optional
Instructions
- Preheat oven to 350°F
Season the roast
- Generously season your chuck roast on both sides with the beef rub and kosher salt. Let sit while you chop and prepare you vegetables.
Preparing your vegetables
- Rough chop the onions. I cut each onion in half, and then each half into 4 (discarding the ends). Chop celery into about 2 inch pieces. Slice garlic in half long ways. No need to chop the baby carrot unless you want to. If you are using whole carrot, chop in half long ways and then into 2 inch pieces.
Searing the meat
- In your large dutch oven (I recommend a heavy duty enameled cast iron), Over medium/high heat, heat canola oil until just smoking (about 400°F).
- Once oil is hot, sear your chuck roast for about 3 minutes per side, or until you have a nice hard crust. Remove from pot and set aside. With the pan still hot, pour in broth and wine and scrape up and cooked on bits.
- Add your veggies and garlic. Return chuck roast to the pot and place on bed of vegetables. It will probably be sitting above the liquid level. That is ok!
- Add a couple of Thyme sprigs to the top of the beef and a couple directly into the cooking liquid.
Roasting the Chuck Roast
- Cover the roast with a lid and roast in oven for 3 hours, or until internal temperature is 205°F. No need to check, baste, or rotate.
- Remove from oven. Meat will fall apart with a fork! Spoon out veggies and meat. Serve with a side of rice or mashed potatoes, or whatever you like! Enjoy!
Notes
*When roast is finished cooking, the cooking liquid will be thin! (but delicious). If you prefer a thicker sauce, like a gravy, mix a tablespoon of cornstarch with a tablespoon of water, and stir into the liquid and mix around while still in the pot. No need to remove the roast, just mix it in. Place back in oven, covered, for about 10 minutes. drippings will be much thicker so you can use it as a topper for your dish!