Chuck Roast is one of my favorite cuts of beef. I use Chuck Roast in my Homemade Vegetable Beef Soup, Chili, Shredded Beef Tacos, Beef Enchiladas and of course Braised Chuck Roast with Oven Browned Vegetables. There are Two ways I prepare Chuck Roast. The first is in the oven using a roasting pan or Dutch Oven. The Second is on the stove top using a Dutch Oven.
6-8 Small red potatoes
2 Ribs celery into 3 inch sections
1-2 onions roughly chopped
1 Whole bulb of garlic
4-5 Carrots roughly chopped or a bag of baby carrots
1 Tsp dried thyme
Salt or Goya Adobo
2 Cups beef broth using Miner’s or bouillon cube
Preheat oven to 325 degrees.
Wrap the whole garlic bulb in foil with a splash of olive oil. Roast garlic for 1 1/2 hours with the roast on the oven rack. Use garlic in the gravy.
Season the Chuck Roast on both sides with salt (Goya Adobo), pepper and dried thyme. Heat Dutch oven over medium high heat. Brown Chuck Roast for about 5 minutes on each side.
Add onions first then carrots, celery and beef broth to almost cover. Sprinkle with some thyme, salt and pepper. Cover Dutch Oven and place in oven for 1 hour.
After an hour increase heat to 350 degrees. Add potatoes cover and put back in the oven for another hour.
Remove pot to stove top; cut potatoes in half. Make sure most of the potatoes stay on top and out of the liquid. Add more beef broth or water if needed. Return pot to oven uncovered and cook for one last hour.
Remove vegetables and roast to a large serving dish and cover with lid or foil. Place in the oven while you make the gravy.
For the gravy:
Pour the juices from the Dutch Oven into a sauce pan and bring to a boil. Squeeze or mash the garlic into the broth and whisk together. Add more salt and pepper if needed. Thicken with corn starch or a flour and water mixture. Add more beef base or salt and pepper to taste.
Tip: Liquids do not achieve their optimal thickening potential until they are boiling.