05/02/2026
Slow-braised chuck roast, rich gravy, and tender vegetables. 🥕
Simple, classic, and worth the wait. 🤤
Thanks for sending my way.
I made a few small tweaks to the original recipe to make it even easier and work with what I had on hand.
Exactly what I did👇
Ingredients
• 3½–4 lb beef chuck roast
• 2 tbsp olive oil
• 1 yellow onion, peeled and julienned
• 6 garlic cloves, thinly sliced
• 3 tbsp tomato paste
• 6 cups beef stock
• 2 bay leaves
• 8–10 sprigs fresh thyme
• 8–10 parsley stems, plus more for garnish
• 2 lb baby Yukon potatoes
• 6 large or 10 baby carrots, cut into 2-inch pieces
• 4 ribs celery, cut into 2-inch pieces
• Worcestershire sauce, to taste
• 1 tbsp red wine vinegar
• Coarse salt + fresh cracked pepper
Instructions
Season the chuck roast generously with salt and place uncovered on a rack in the refrigerator for 12–48 hours. Remove from the fridge and season with pepper. Heat olive oil in a cast iron pan over high heat until lightly smoking, then sear the roast on all sides until deeply golden, about 3–4 minutes per side. Set the beef aside.
Add onions to the cast iron pan, season with salt, and sauté for 4–6 minutes. Lower the heat slightly and continue cooking until well browned, about 10 minutes. Add garlic and cook until fragrant, about 45 seconds, then stir in tomato paste and cook for 2–3 minutes.
Transfer everything to the crockpot, add remaining ingredients, and cook on low for 8 hours. With about one hour left, remove ⅓ cup of broth, whisk in 3 tbsp flour until smooth, then stir back into the crockpot to thicken. Shred the beef and serve.
Save this for a cozy night in 🤍
Estimated Macros | 6 servings
Calories: ~510–550 kcal
Protein: ~45–50 g
Carbohydrates: ~30–35 g
Fat: ~22–26 g
