Ingredients
Beef and Seasoning
- 3-4 lbs beef chuck roast
- 1 tbsp salt (or more to taste)
- 1/2 tbsp black pepper (or more to taste)
Vegetables and Aromatics
- 5-6 cloves garlic, whole
- 2 onions, cut into chunks
- 1.5 lbs carrots, cut into large slices
Liquids and Herbs
- 1.5 cups beef broth (initial amount)
- 2-4 cups beef broth (additional, adjust as needed)
- 2-3 sprigs fresh thyme
- 1-2 sprigs fresh rosemary
- 2 tsp chopped parsley (for garnish)
Other
- Cooking oil (for searing)
Instructions
- Prepare and Season Beef: Pat the beef chuck roast dry using paper towels if needed. Generously season all sides of the meat with salt and black pepper to enhance flavor.
- Sear the Beef: Heat a Dutch oven or heavy pot (6-quart or larger) over medium heat on the stovetop. Add cooking oil and allow it to heat until shimmering. Place the beef chuck roast into the pot and sear until deeply browned on one side, then flip and brown the other side. Once browned, remove the beef and set aside.
- Sear Onions and Garlic: Add more cooking oil to the pot. When hot, add the onion chunks and whole garlic cloves. Stir every minute or so until the onions are lightly browned on some sides (a few minutes). Remove the onions and garlic from the pot and set aside.
- Deglaze the Pot: Keep the stovetop heat at medium. Pour in the beef broth and use a spatula to scrape up the browned bits stuck to the bottom of the pot. These brown bits add rich flavor to the broth as it comes to a boil.
- Add Roast, Carrots, and Aromatics: Return the seared beef chuck to the pot. Pour additional beef broth to submerge at least two-thirds of the roast. Add the carrot slices, then the seared onions and garlic back into the pot.
- Add Herbs and Simmer: When the broth reaches a boil, place fresh thyme and rosemary sprigs on top of the beef. Cover the pot with a lid and reduce heat to low or medium-low to maintain a gentle simmer.
- Slow Cook the Roast: Let the pot roast cook on the stovetop for 3 hours or until the meat becomes tender and shreds easily. Check occasionally, adding more beef broth or water as needed to keep the roast submerged about two-thirds in liquid. Adjust heat as necessary to maintain a gentle simmer.
- Finish and Serve: Discard the herb sprigs. Taste the broth and add additional salt and pepper if needed to balance the flavors. Remove the roast from the pot and shred the meat with forks. Garnish with chopped parsley and serve hot with the vegetables and broth.
Notes
- Choosing a well-marbled chuck roast helps ensure moist, tender meat after slow cooking.
- Keep the heat low enough so the broth simmers gently—boiling vigorously can toughen the meat.
- Adjust broth quantity as needed during cooking to keep the roast partially submerged and flavorful.
- Leftovers taste great reheated and can be stored in an airtight container for up to 3 days.
- For thicker gravy, remove the roast and vegetables and simmer the liquid to reduce or thicken with a slurry of cornstarch and water.
- Prep Time: 15 minutes
- Cook Time: 3 hours 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
