Sunday Pot Roast with Carrots, Potatoes & Gravy

Name: Sunday Pot Roast with Carrots, Potatoes & Gravy
Total time: 4 h
Yield: 6 servings
Cuisine: American comfort
Ingredients: 3 lb boneless chuck roast; 2 onions, in wedges; 5 garlic cloves, smashed; 3 cups beef broth; 1½ lb baby potatoes; 1 lb carrots, in 2-inch pieces; 2 ribs celery, in 2-inch pieces; 2 tbsp butter; parsley, to serve; 1 tbsp oil; 2 tbsp tomato paste; 1 tbsp Worcestershire sauce; 1 tsp dried thyme; ½ tsp dried rosemary; 2 bay leaves; 2 tbsp flour; 2 tsp salt; 1 tsp pepper

DinnerAmerican comfort240 minServes 6715 kcal48 g protein

Fall-apart chuck roast braised low and slow with onion, garlic and herbs, with carrots and potatoes that soak up all the beefy juices and a silky pan gravy.

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Ingredients

3 lb boneless chuck roast
2 onions, in wedges
5 garlic cloves, smashed
3 cups beef broth
1½ lb baby potatoes
1 lb carrots, in 2-inch pieces
2 ribs celery, in 2-inch pieces
2 tbsp butter
parsley, to serve

From your pantry: 1 tbsp oil, 2 tbsp tomato paste, 1 tbsp Worcestershire sauce, 1 tsp dried thyme, ½ tsp dried rosemary, 2 bay leaves, 2 tbsp flour, 2 tsp salt, 1 tsp pepper.

Instructions

Heat the oven to 300°F. Pat the roast dry and season all over with salt and pepper. Sear in the oil in a Dutch oven over medium-high heat until deeply browned, 4 to 5 minutes per side. Set aside.
Add the onions and cook 3 minutes, then stir in the garlic and tomato paste for 1 minute. Pour in the broth and Worcestershire and scrape up the browned bits. Add the thyme, rosemary and bay leaves.
Return the roast, bring to a simmer, cover and braise in the oven for 2 hours.
Add the potatoes, carrots and celery around the roast, cover and cook until the beef pulls apart easily with a fork and the vegetables are tender, 1½ to 2 hours more.
Move the beef and vegetables to a platter. Mash the butter and flour into a paste, whisk it into the simmering pan juices and cook until thickened into gravy, 2 to 3 minutes. Serve the beef in chunks with the vegetables and gravy, scattered with parsley.

Tip: If the beef is still tough, it isn't done. Chuck needs time to break down, so give it another 20 to 30 minutes and check again.