Chuck Roast for Two
Perfectly portioned and irresistibly cozy, this **Chuck Roast for Two** is the ultimate comfort food for an intimate dinner. Made with a tender, one-pound boneless chuck roast, this recipe incorporates the robust flavors of garlic, onion, and fresh herbs like rosemary and thyme. A quick sear locks in the juices before the roast is slow-cooked alongside baby carrots and potatoes in a savory beef broth, ensuring every bite is melt-in-your-mouth delicious. With just 15 minutes of prep and a low, slow cooking time in the oven, this dish delivers fork-tender meat and perfectly roasted vegetables in one pot. Finish it off with a rich, homemade gravy made from the flavorful cooking liquid, and you have a hearty, restaurant-quality meal designed for two. Whether you're planning a romantic date night or craving an elevated but easy one-pot dinner, this recipe is a must-try!
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Recipe Information
Ingredients
- 1 pound boneless chuck roast
- 2 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 teaspoon garlic powder
- 0.5 teaspoon onion powder
- 1 cup baby carrots
- 1 cup baby potatoes
- 0.5 yellow onion, sliced
- 2 garlic cloves, minced
- 1.5 cups beef broth
- 2 fresh rosemary sprigs
- 2 fresh thyme sprigs
- 1 tablespoon cornstarch
- 1 tablespoon water
Instructions
Preheat your oven to 300°F (150°C).
Pat the chuck roast dry with paper towels and season it on all sides with salt, black pepper, garlic powder, and onion powder.
Heat 2 tablespoons of olive oil in a heavy, oven-safe Dutch oven or pot over medium-high heat.
Sear the roast on all sides until browned, about 2-3 minutes per side. Remove the roast from the pot and set aside.
Reduce the heat to medium and add the sliced yellow onion and minced garlic to the pot. Sauté for 2-3 minutes until fragrant and softened.
Add the baby carrots and baby potatoes to the pot, then place the seared roast on top of the vegetables.
Pour in 1.5 cups of beef broth, ensuring that the liquid covers about half of the roast.
Add the fresh rosemary and thyme sprigs to the pot.
Cover the pot with a tight-fitting lid and transfer it to the preheated oven.
Cook for 2.5 to 3 hours, or until the meat is fork-tender and the vegetables are soft.
Remove the roast and vegetables from the pot and set aside, keeping them warm.
To make a gravy, place the pot with the cooking liquid over medium heat. In a small bowl, mix 1 tablespoon of cornstarch with 1 tablespoon of water to create a slurry.
Gradually whisk the slurry into the cooking liquid until it thickens to your desired consistency, about 3-5 minutes.
Slice the roast and serve with the cooked vegetables, drizzling the gravy on top.
Nutrition Facts
Calories |
823 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 59.5 g | 76% | |
| Saturated Fat | 20.5 g | 102% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 159 mg | 53% | |
| Sodium | 1871 mg | 81% | |
| Total Carbohydrate | 27.9 g | 10% | |
| Dietary Fiber | 4.3 g | 15% | |
| Total Sugars | 5.6 g | ||
| Protein | 47.7 g | 95% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 97 mg | 7% | |
| Iron | 6.8 mg | 38% | |
| Potassium | 1345 mg | 29% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
