Chuck Roast Dinner

1Marinating the Chuck Roast (3 lbs) In a small bowl, combine minced garlic (3 cloves), Worcestershire sauce (1 tablespoon), soy sauce (1 tablespoon), smoked paprika (1 teaspoon), dried thyme (1 teaspoon), dried rosemary (1 teaspoon), black pepper (1 teaspoon), and red wine vinegar (¼ cup). Mix well.

2Marinating the Chuck Roast (3 lbs) Place the chuck roast (3 lbs) in a large resealable plastic bag. Pour the marinade over the roast, seal the bag, and refrigerate for at least 2 hours or overnight for best results.

3Preparing the Ingredients Preheat the oven to 325°F (165°C).

4Cooking the Chuck Roast (3 lbs) In a Dutch oven or oven-safe pot, heat olive oil (1 tablespoon) over medium-high heat. Remove the chuck roast (3 lbs) from the marinade, allowing excess marinade to drip off. Sear the chuck roast (3 lbs) on all sides until browned, about 3-4 minutes per side.

5Cooking the Chuck Roast (3 lbs) Add the chopped carrots (4 large), potatoes (3 large), and onion (1 large) around the chuck roast (3 lbs) in the pot.

6Making the Gravy In a small saucepan, melt butter (2 tablespoons) over medium heat. Stir in flour and cook until lightly browned, about 2 minutes. Gradually whisk in beef broth (2 cups) until smooth. Simmer until thickened, stirring constantly.

7Cooking the Chuck Roast (3 lbs) Pour the prepared gravy over the chuck roast (3 lbs) and vegetables in the pot.

8Braising the Chuck Roast (3 lbs) Cover the pot with a lid and transfer to the preheated oven. Braise for 3-4 hours, or until the chuck roast (3 lbs) is tender and easily shreds with a fork.

9Finishing Touches Remove the pot from the oven. Let the chuck roast (3 lbs) rest for 10 minutes before slicing. Garnish with chopped parsley before serving.