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Classic Sunday Chuck Roast with Potatoes and Carrots
Andre Lewis

Classic Sunday Chuck Roast with Potatoes and Carrots

This is the meat-and-three anchor: fork-tender chuck, soft onions, carrots and potatoes in one pot. The vegetables go underneath, where they cook in beef juices without turning the roast into a steam bath. A quick flour slurry turns the cooking liquid into proper brown gravy at the end.
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Prep Time 25 minutes
Cook Time 8 hours 30 minutes
Total Time 8 hours 55 minutes
Servings: 8
Ingredients Method

Ingredients
  

  • 1 boneless beef chuck roast 4 pounds
  • 2 teaspoons kosher salt
  • 1 teaspoon black pepper
  • 2 tablespoons vegetable oil
  • 1 large yellow onion cut into 8 wedges
  • 4 medium carrots cut into 2-inch pieces
  • 1 1/2 pounds Yukon Gold potatoes halved
  • 4 garlic cloves smashed
  • 2 tablespoons tomato paste
  • 2 cups low-sodium beef broth divided
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon dried thyme
  • 2 bay leaves
  • 3 tablespoons all-purpose flour

Method
 

  1. Pat the chuck dry and season it all over with the salt and pepper. Heat the oil in a large skillet over medium-high heat and brown the roast for 4 to 5 minutes per broad side.
  2. Put the onion, carrots, potatoes and garlic in a 6-quart slow cooker. Set the browned roast on top.
  3. Cook the tomato paste in the skillet for 1 minute. Add 1 1/2 cups broth, Worcestershire and thyme, scrape up the browned bits, and pour the liquid around the roast. Add the bay leaves.
  4. Cover and cook on low for 8 to 9 hours, until the beef pulls apart easily and the potatoes are tender. Move the meat and vegetables to a platter and discard the bay leaves.
  5. Whisk the flour with the remaining 1/2 cup cool broth. Stir it into the pot liquid, cover and cook on high for 10 to 15 minutes until thickened. Slice or pull the roast and serve with the gravy.