Broth-Braised Chuck Roast

Slow-braised beef chuck roast cooked in a savory broth with carrots, celery, and tender baby yellow potatoes.

• Prep: 20 min
• Cook: 2 hr 30 min
• Total: 2 hr 50 min
• Servings: 6
• Cuisine: American
• Difficulty: Easy

Dietary

• Gluten-Free
• Dairy-Free
• Nut-Free
• Egg-Free
• Soy-Free
• High-Protein
• Low-Sugar

Tags

• one-pot
• roast
• comfort food
• crowd-pleaser
• classic

Ingredients

• 3 pound beef chuck roast (trimmed)
• 2 tablespoon olive oil
• 2 teaspoon salt (divided)
• 1 teaspoon black pepper (ground)
• 1 yellow onion (large, cut into thick wedges)
• 4 cup gluten-free beef broth
• 1 tablespoon dried rosemary (crushed)
• 1 tablespoon dried thyme
• 1.5 pound carrots (peeled, cut into 2-inch chunks)
• 2 pound baby yellow potatoes (halved)

Instructions

1. Preheat your oven to 325 degrees Fahrenheit.
2. Pat beef chuck roast dry with paper towels and season all sides with 1 1/2 teaspoons of the salt and 1 teaspoon black pepper.
3. Heat olive oil in a large Dutch oven over medium-high heat. Sear the beef roast for 4 to 5 minutes per side until a deep golden-brown crust forms, then transfer to a plate.
4. Add yellow onion wedges to the pot and sauté for 3 minutes. Pour in gluten-free beef broth, scraping up browned bits from the bottom, then stir in dried rosemary, dried thyme, and remaining 1/2 teaspoon salt.
5. Return the beef roast to the Dutch oven, arrange carrots and baby yellow potatoes around the meat, and bring broth to a gentle simmer. Cover tightly with the lid and transfer to the oven.
6. Braise for 2 hours and 15 minutes to 2 hours and 30 minutes, until beef shreds easily with a fork and vegetables are tender. Rest for 10 minutes before slicing and serving with warm pan juices.

Notes

Leftover braised beef and root vegetables taste even richer the next day.

Nutrition (per serving)

• Calories: 620
• Protein: 52.4 g
• Carbohydrates: 38.6 g
• Fat: 28.5 g
• Fiber: 5.4 g
• Sodium: 790 mg
• Saturated Fat: 9.8 g
• Sugar: 5.2 g
• Cholesterol: 160 mg