Chuck Roast Dinner

Marinating the Chuck Roast In a small bowl, combine minced garlic, Worcestershire sauce, soy sauce, smoked paprika, dried thyme, dried rosemary, black pepper, and red wine vinegar. Mix well.

Marinating the Chuck Roast Place the chuck roast 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.

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

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

Cooking the Chuck Roast Add the chopped carrots, potatoes, and onion around the chuck roast in the pot.

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

Cooking the Chuck Roast Pour the prepared gravy over the chuck roast and vegetables in the pot.

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

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