Chuck Roast with Vegetables
Discover the ultimate weeknight delight with this hearty Chuck Roast with Vegetables! In just a few minutes, you can toss together tender beef, vibrant carrots, and savory potatoes into one pot for a comforting meal that practically cooks itself. Perfect for busy evenings, this dish promises a flavor-packed experience without any fuss!
Prep
5
min
Cook
180
min
Serves
4
people
Level
beginner
📝 Ingredients
Serves 4🥬Fresh Produce(6)
- 3/4 lb baby potatoes (340 g)optional
- 4 medium carrotsoptional
- 1/4 to 1/2 tsp cayenne pepper (1.25-2.5 ml)
- 4-6 garlic cloves
- fresh parsley
- 1 shallot (or half a red onion)optionalred onion
🥩Meat & Seafood(1)
- 2 lbs of chuck roast (907 g)
🫙Pantry Staples(1)
- 24 oz of bone broth (680 g)
🧂Spices & Seasonings(3)
- salt and pepper
- 1-2 tbsp smoked paprika (15-30 ml)
- 1 tbsp thyme (15 ml)
👨🍳 Instructions
- 1
Grab an oven safe dish. One with a lid.
- 2
Place 2lbs of chuck roast at the base. Season it on both sides with salt and pepper. Be generous with the salt. Add 1 tbsp thyme, 1-2 tbsp smoked paprika, and 1/4 to 1/2 tsp cayenne pepper depending on how spicy you want things. Toss in 1 shallot (or half a red onion), 4-6 garlic cloves. And pour in 24oz of bone broth.
- 3
Cover, pop in the oven at 350F for 3 hours with the lid on.
- 4
While that's going, cut up whatever root vegetables you like. You can use 3/4lb baby potatoes and 4 medium carrots like I did, or use broccoli, cauliflower, zucchini, celery root, or even Brussel sprouts.
- 5
Remove the chuck roast from the oven, shred it using 2 forks, toss in your vegetables, put the lid on and put it back in the oven at 400F for 45 minutes.
- 6
Remove, top with fresh parsley, then eat as is, or alongside some salad, maybe some rice or quinoa, or whatever you’re craving.
Share this recipe
Prep
5
min
Cook
180
min
Serves
4
people
Level
beginner
Share this recipe
Chuck Roast with Vegetables
Discover the ultimate weeknight delight with this hearty Chuck Roast with Vegetables! In just a few minutes, you can toss together tender beef, vibrant carrots, and savory potatoes into one pot for a comforting meal that practically cooks itself. Perfect for busy evenings, this dish promises a flavor-packed experience without any fuss!
📝 Ingredients
Serves 4🥬Fresh Produce(6)
- 3/4 lb baby potatoes (340 g)optional
- 4 medium carrotsoptional
- 1/4 to 1/2 tsp cayenne pepper (1.25-2.5 ml)
- 4-6 garlic cloves
- fresh parsley
- 1 shallot (or half a red onion)optionalred onion
🥩Meat & Seafood(1)
- 2 lbs of chuck roast (907 g)
🫙Pantry Staples(1)
- 24 oz of bone broth (680 g)
🧂Spices & Seasonings(3)
- salt and pepper
- 1-2 tbsp smoked paprika (15-30 ml)
- 1 tbsp thyme (15 ml)
👨🍳 Instructions
- 1
Grab an oven safe dish. One with a lid.
- 2
Place 2lbs of chuck roast at the base. Season it on both sides with salt and pepper. Be generous with the salt. Add 1 tbsp thyme, 1-2 tbsp smoked paprika, and 1/4 to 1/2 tsp cayenne pepper depending on how spicy you want things. Toss in 1 shallot (or half a red onion), 4-6 garlic cloves. And pour in 24oz of bone broth.
- 3
Cover, pop in the oven at 350F for 3 hours with the lid on.
- 4
While that's going, cut up whatever root vegetables you like. You can use 3/4lb baby potatoes and 4 medium carrots like I did, or use broccoli, cauliflower, zucchini, celery root, or even Brussel sprouts.
- 5
Remove the chuck roast from the oven, shred it using 2 forks, toss in your vegetables, put the lid on and put it back in the oven at 400F for 45 minutes.
- 6
Remove, top with fresh parsley, then eat as is, or alongside some salad, maybe some rice or quinoa, or whatever you’re craving.