Recipe for cooking a tender boneless chuck roast with potatoes also alongside with a good gravy
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When it comes to comfort food, a hearty chuck roast is hard to beat. This recipe is for a classic chuck roast with potatoes and gravy, and it’s sure to become a family favorite.
The key to a tender chuck roast is to cook it slowly so that the tough connective tissue has time to break down. This recipe uses a low oven temperature to cook the roast slowly and evenly.
The gravy is made with the pan drippings from the roast, and it’s thickened with a bit of flour. This gravy is delicious served over the roast and potatoes. It would also be great served over rice or mashed potatoes.
This recipe serves four to six people, and it can easily be doubled or tripled if you need to feed a crowd. Serve this roast with some steamed vegetables and crusty bread for a complete meal.
Ingredients:
1 (3-pound) chuck roast
1 teaspoon kosher salt
1/2 teaspoon black pepper
1 tablespoon olive oil
1 onion, diced
3 cloves garlic, minced
1 cup beef broth
2 tablespoons Worcestershire sauce
1 tablespoon Dijon mustard
2 teaspoons dried thyme
6 medium Yukon Gold potatoes, cut into 1-inch pieces
1/4 cup all-purpose flour
1/2 cup water
Instructions:
1. Preheat oven to 325 degrees F (165 degrees C).
2. Season the roast with salt and pepper. Heat a large ovenproof pot or Dutch oven over medium heat. Add the oil and heat until hot. Add the chuck roast and cook for about 3 minutes per side, or until browned.
3. Remove the roast from the pot and add the onion. Cook for about 5 minutes, or until softened. Add the garlic and cook for an additional minute.
4.
