top of page
73993_640x428.jpg

Chuck Roast w/Vegetables

Ingredients

  • 3 ½ pound chuck roast

  • 1 pound baby potatoes

  • 3 carrots, chopped

  • 1 large sweet onion, chopped

  • 1 green bell pepper, chopped

  • 1 pound fresh button mushrooms

  • 2 cloves garlic, chopped

  • 2 sprigs fresh rosemary, chopped

  • 2 tablespoons extra virgin olive oil

  • 1 tablespoon kosher salt

  • 1 teaspoon cracked black pepper

  • 1 cup beef broth 

black-white-vector-illustration-traditional-600w-1061993939.jpg.webp

Directions

  1. Preheat oven to 325 degrees.

  2. Season chuck roast with salt and pepper. Cut slits in roast; place garlic chunks in slits.

  3. Heat oil in a hot skillet; Sear chuck roast in a hot skillet until browned on both sides; set aside.

  4. Combine all of the vegetables in a 9x13 baking dish; sprinkle rosemary over vegetables.

  5. Pour beef broth over vegetables; place roast on top of vegetables.

  6. Cover with aluminum foil; bake 3 ½ - 4 hours until tender.

  7. Remove from oven and serve roast and vegetables on a platter.

bottom of page