Ingredients
3–4 lb boneless chuck roast
2 tsp salt, divided
1 tsp black pepper, divided
2 tbsp olive oil
1 large yellow onion, chopped
3 cloves garlic, minced
1 cup dry red wine (optional, or more beef broth)
4 cups beef broth
1 tbsp tomato paste
2 sprigs fresh rosemary
4 sprigs fresh thyme
1.5 lb red potatoes, cut into quarters
1 lb carrots, peeled and cut into 2-inch chunks
2 tbsp cornstarch (for gravy, optional)
4 tbsp cold water (for gravy, optional)
Instructions
Step 1: Pat the chuck roast thoroughly dry with paper towels. Season generously all over with 1.5 tsp salt and 0.75 tsp black pepper. This crucial step helps create a delicious crust.
Step 2: Heat the olive oil in a large Dutch oven or oven-safe pot over medium-high heat until shimmering. Carefully place the seasoned roast in the hot oil and sear on all sides until deep golden brown, about 3-5 minutes per side. Remove the roast and set aside.
Step 3: Reduce heat to medium. Add the chopped yellow onion to the pot and cook, stirring and scraping up any browned bits from the bottom, until softened and translucent, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.
Step 4: Pour in the red wine (if using) and bring to a simmer, scraping up any remaining bits from the bottom of the pot. Let it simmer for 2-3 minutes to reduce slightly. Stir in the beef broth and tomato paste. Add the remaining 0.5 tsp salt and 0.25 tsp black pepper.
Step 5: Return the seared chuck roast to the Dutch oven. Arrange the quartered potatoes and carrot chunks around the roast. Nestle the fresh rosemary and thyme sprigs among the vegetables. Ensure the liquid comes about halfway up the sides of the roast.
Step 6: Cover the Dutch oven tightly with its lid and transfer to a preheated oven at 325°F (160°C). Cook for 3 to 3.5 hours, or until the roast is fork-tender and easily falls apart.
Step 7: Carefully remove the roast and vegetables from the pot and place them on a cutting board or serving platter. Tent loosely with foil and let rest for 15-20 minutes. This allows the juices to redistribute, ensuring maximum tenderness and flavor.
Step 8: While the roast rests, make the gravy (optional): Skim any excess fat from the pan juices. In a small bowl, whisk together the cornstarch and cold water to form a slurry. Bring the pan juices to a simmer over medium heat. Slowly whisk in the cornstarch slurry, little by little, until the gravy reaches your desired thickness. Simmer for 1-2 minutes until thickened.
Step 9: Slice or shred the tender pot roast against the grain. Serve immediately with the braised vegetables and generous spoonfuls of the rich gravy. Enjoy your comforting Lucille Ball Sunday dinner!
Notes
For best results, allow the chuck roast to come to room temperature for about 30 minutes before searing. This helps ensure more even cooking. Don’t rush the searing process; a good sear adds immense flavor. If you don’t have a Dutch oven, you can use a large oven-safe pot with a tight-fitting lid, or transfer the seared roast and liquids to a slow cooker after step 5 and cook on low for 6-8 hours or high for 3-4 hours.
- Prep Time: 30 minutes
- Cook Time: 3 hours 30 minutes
- Category: Dinner Dishes
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 580 kcal
- Sugar: 8 g
- Sodium: 750 mg
- Fat: 32 g
- Saturated Fat: 12 g
- Unsaturated Fat: 19 g
- Trans Fat: 1 g
- Carbohydrates: 35 g
- Fiber: 6 g
- Protein: 38 g
- Cholesterol: 110 mg
Keywords: Lucille Ball recipe, Sunday dinner, pot roast, classic American cuisine, comfort food, family meal, slow cooker pot roast, chuck roast recipe, vintage recipe
