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Tender, slow-cooked beef chuck roast braised in a rich herb and au jus bone broth with caramelized aromatics, carrots, and baby potatoes, served over creamy mashed potatoes.
method
- 1
Preheat your oven to 350°F (175°C). Wash and prep all vegetables: peel and cut the carrots into large pieces, slice the onion, dice the celery, and mince the garlic.
- 2
Coat the chuck roast lightly with oil and generously season all sides with onion powder, garlic powder, salt, and black pepper.
- 3
Heat oil in a large Dutch oven over medium-high heat. Sear the roast on all sides for 3–4 minutes per side until a deep brown crust forms. Remove the roast and set aside on a plate.
- 4
Add the sliced onion and celery to the Dutch oven and sauté over medium heat until the onions are caramelized. Add the minced garlic and cook for about 1 minute until fragrant.
- 5
Stir in the tomato paste, Worcestershire sauce, and both packets of au jus gravy mix.
- 6
Pour in 1/2 cup of the beef bone broth to deglaze the bottom of the pot, scraping up all browned bits. Pour in the remaining beef bone broth and season with additional garlic powder and onion powder to taste.
- 7
Return the seared chuck roast to the pot. Add the prepared carrots, bite-size potatoes, pats of butter, and the herb bundle of rosemary and thyme tied with butcher's twine.
- 8
Cover the Dutch oven with its lid and transfer to the oven to bake at 350°F for 3 hours, or until the beef is fork-tender.
- 9
About 30 minutes before the roast finishes, prepare your mashed potatoes.
- 10
To serve, spread a bed of creamy mashed potatoes in wide bowls, top with shredded or sliced pot roast, carrots, and potatoes, ladle the rich broth over top, and garnish with chopped parsley.