Check the post above the recipe for instructions on turning the pan juice into gravy!
- 5 lb chuck roast, trimmed of excess fat
- 3 lbs russet potatoes (about 5 medium potatoes), cut into 1″ chunks
- 3–4 large carrots, peeled and cut into 2” pieces
- 4 large celery stalks, cut into 1” pieces
- 2 large vidalia onions, cut into chunks
- 10 garlic cloves
- 3 sprigs fresh rosemary
- 1 bay leaf
- 3 1/2 C water
- 1/4 C flat-leaf parsley, chopped roughly
- 1/4 C dehydrated minced onion
- 2 1/2 tbsp beef bouillon powder
- 1 1/2 tbsp Kosher salt, to taste
- 1 tbsp Olive oil
- 2 tsp Worcestershire
- 2 tsp dried oregano leaves
- 1 tsp freshly cracked Black pepper
- Grab a 5 qt dutch oven and place it over medium-high heat. Add the olive oil and let it heat while you season the chuck roast liberally all over with the salt and pepper.
- Once the oil is rippling and the surface of the pan is smoking a bit add the chuck roast. Press it down into the surface of the pan – we want to get a really good sear. Leave it alone and let it cook undisturbed for 4 minutes, then flip and sear on the other side. Use tongs to hold it up while you sear the sides, too.
- In a measuring cup whisk together the water, Worcestershire, beef bouillon powder, dried oregano, and dehydrated minced onions. Pour this into the pan around the roast. Next, add the onion, carrots, celery, and garlic. If you like soft potatoes, go ahead and add those too. If you want them firmer, add them during the last hour of cook time.
- Now, turn off the heat and add the fresh herbs and bay leaf, and give things a few pushes or stirs as best you can, to get the aromatics coated in the seasoned broth. Cover with a tight-fitting lid and place in your 325°F oven for 3 hours. The meat should easily pull apart with a fork when it’s ready: if it doesn’t keep cooking.
- Once the meat is cooked through, remove the pan from the oven. Dig around for the garlic cloves and place them on top of the roast as you find them. Once you’ve located all or most of them, use the back of a spoon or fork to press them down into a paste and rub that all over the top and exposed sides of the pot roast.
- Place under the broiler (on high) for 3 minutes, then remove. Dassit!
- Repeating myself: check the post above the recipe for instructions on turning the pan juice into gravy!
- Prep Time: 30 minutes
- Cook Time: 4 hours