Preparation Method
Season and Sear the Roast
Pat the beef chuck roast dry and season it generously with salt and black pepper on both sides. Heat the olive oil in a large Dutch oven over medium-high heat. Place the roast in the pot and sear it for several minutes on each side until it develops a deep brown crust. Remove the roast and set it aside.
Cook the Aromatics
In the same pot, add the chopped onion and sauté for about 2 minutes until softened. Stir in the minced garlic and cook for another minute until fragrant.
Add the Liquid
Pour in the beef broth and Worcestershire sauce. Use a wooden spoon to scrape up any browned bits from the bottom of the pot, as they add great flavor to the dish.
Slow Cook the Roast
Return the seared roast to the pot. Add the carrots, celery, thyme, and bay leaf. Cover the pot with a lid and place it in a preheated oven at 325°F (165°C). Let it cook for 3 to 3½ hours, or until the meat becomes tender and easily pulls apart with a fork.
Prepare the Gravy
Once the roast is done, remove the meat and vegetables and place them on a serving platter. Skim off any excess fat from the cooking liquid. In a small bowl, mix the flour with a little water to form a smooth paste, then whisk it into the pot juices. Simmer on the stovetop for a few minutes until the gravy thickens.
Make the Mashed Potatoes
Place the peeled potato chunks in a pot of salted water and bring to a boil. Cook until the potatoes are tender when pierced with a fork. Drain well, then mash them with butter and milk until smooth and creamy. Season with salt and black pepper to taste.
Serve
Slice or shred the tender pot roast and serve it alongside the carrots and celery. Add a generous scoop of creamy mashed potatoes and finish the dish with a ladle of rich homemade gravy.
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