Ingredients
Units
Scale
- 5 lb chuck roast, trimmed of excess fat
- 3 lbs baby potatoes, halved
- 4 large carrots, peeled and cut into thirds
- 4 large celery stalks, cut into thirds
- 2 large Vidalia onions, cut into chunks
- 12 garlic cloves, peeled
- 3 sprigs of fresh rosemary
- 3 stalks of fresh parsley
- 3 stalks of fresh oregano
- 2 bay leaves
- 1 (8oz) can of tomato sauce
- 4 C water
- 1/4 C dehydrated minced onion
- 2 1/2 tbsp beef bouillon powder
- 1 1/2 tbsp Kosher salt, to taste
- 1 tbsp vegetable oil
- 2 tsp Worcestershire sauce
- 1/2 tsp red wine vinegar
- 1/2 tsp freshly cracked Black pepper, to taste
Instructions
- Preheat your oven to 375°F. Grab a 6 qt roasting pan or dutch oven and place it over medium-high heat. Add the vegetable oil to the pan and let it heat up while you season the chuck roast liberally all over with the salt and pepper. Make sure to get all sides of the roast.
- 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 a couple of minutes, then flip it and sear the opposite side. Once that side is seared grab some tongs and sear all the edges. Remove the roast from the pan and set it aside.
- Add the red wine vinegar and stir it around, scraping the surface of the pan, to deglaze any bits that might be stuck to the pan. Now, add the fresh herbs, garlic, onion, celery, and carrots. Stir them around, then spread them out into a single layer, then add the chuck roast to the pan. Reduce the heat to medium.
- In a medium-sized mixing bowl or measuring cup whisk together the water, tomato sauce, Worcestershire sauce, beef bouillon powder, and dehydrated minced onions. Pour this mixture into the pan, directly over the roast. It should come about halfway up the sides of the roast.
- Place the pan in your 375°F oven for 3 hours, pulling it out to spoon the liquid over the top of the roast once every hour. After three hours reduce the heat to 325°F. Let the roast cook for another hour, then pull it from the oven and add the potatoes to the pan. Stir them in as best you can: you want them covered in the liquid. Next, cover the pan with a tight-fitting lid or aluminum foil. Place it back into the oven and continue cooking for 3 more hours, or until the roast and potatoes are tender. You should be able to easily push the roast apart with a fork or spoon. If you reach the three-hour mark and you can’t, let it keep cooking uncovered until you’re able to.
- Once the meat is cooked through, remove the pan from the oven. Remove the aromatics and herbs: they’ve given all they’ve had to give during the braising and you only want the potato and the roast. I mean unless you want to eat them. They’ll be really mushy but if you want, go ahead. Dassit!
- Prep Time: 15 minutes
- Cook Time: 8 hours
