Lazy Sunday Chuck Roast
Sink into ultimate comfort with this Lazy Sunday Chuck Roast, a hearty and flavorful one-pot meal that practically cooks itself. Perfect for cozy weekends, this recipe features a tender, fall-apart chuck roast infused with aromatic herbs, rich tomato paste, and optional red wine for a depth of flavor that will have your kitchen smelling divine. Surrounded by tender carrots, chunky potatoes, and caramelized onions, this hands-off meal only requires a bit of searing before it slow roasts to perfection. With a silky, homemade gravy made from the cooking juices, this dish is as satisfying as it is simple. Ideal for family dinners, the Lazy Sunday Chuck Roast will quickly become your go-to recipe for stress-free, soul-warming comfort food.
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Recipe Information
Ingredients
- 3 pounds Chuck roast
- 2 teaspoons Salt
- 1 teaspoon Black pepper
- 2 tablespoons Olive oil
- 1 large Yellow onion
- 4 whole Garlic cloves
- 4 medium Carrots
- 3 large Russet potatoes
- 2 cups Beef broth
- 1 cup Red wine (optional)
- 2 tablespoons Tomato paste
- 1 teaspoon Dried thyme
- 1 teaspoon Dried rosemary
- 1 Bay leaf
- 2 tablespoons Cornstarch
- 2 tablespoons Water
Instructions
Season the chuck roast thoroughly with salt and black pepper, ensuring all sides are coated.
Heat a large skillet or Dutch oven over medium-high heat and add the olive oil. Once hot, sear the chuck roast on all sides until golden brown and crusted, about 3 to 4 minutes per side. Remove the roast and set it aside.
Peel and slice the onion into thick wedges. Add the onion to the same skillet and sauté for 3 to 4 minutes until softened and lightly browned. Add the whole garlic cloves and cook for an additional 1 minute. Transfer the onions and garlic to the slow cooker or roasting pan.
Wash and peel the carrots and potatoes. Cut the carrots into 2-inch pieces and the potatoes into large chunks. Layer the vegetables around the onions and garlic in the slow cooker or roasting pan.
In a medium bowl, whisk together the beef broth, red wine (if using), tomato paste, thyme, rosemary, and bay leaf.
Pour the broth mixture over the roast and vegetables, ensuring everything is evenly coated.
If using a slow cooker, set it to low heat and cook for 8 hours. If using an oven, preheat to 300°F (150°C) and roast, covered, for about 4 hours, or until the meat is fork-tender.
Once cooked, remove the chuck roast and vegetables to a serving platter. Discard the bay leaf.
To thicken the gravy, skim off excess fat from the cooking liquid. In a small bowl, mix the cornstarch with the water to create a slurry. Bring the cooking liquid to a simmer on the stove (if using a roasting pan) or transfer the liquid to a saucepan. Slowly whisk in the slurry and simmer until the gravy thickens, about 2 to 3 minutes.
Serve the chuck roast sliced, surrounded by the vegetables, and drizzled with the rich gravy. Enjoy!
Nutrition Facts
Calories |
772 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.7 g | 46% | |
| Saturated Fat | 13.8 g | 69% | |
| Polyunsaturated Fat | 1.7 g | ||
| Cholesterol | 208 mg | 69% | |
| Sodium | 1848 mg | 80% | |
| Total Carbohydrate | 42.6 g | 15% | |
| Dietary Fiber | 4.0 g | 14% | |
| Total Sugars | 5.2 g | ||
| Protein | 65.0 g | 130% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 84 mg | 6% | |
| Iron | 9.2 mg | 51% | |
| Potassium | 1739 mg | 37% | |
*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.
