Perfectly Seared Chuck Roast: a Flavorful Journey

Ingredients

• 3-4 lb chuck roast (bones optional)
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 teaspoon garlic powder
• 1 tablespoon fresh rosemary, chopped (or 1 tsp dried)
• 1 tablespoon fresh thyme, chopped (or 1 tsp dried)
• 4 cloves garlic, minced
• 2 cups beef broth
• 1 cup red wine (optional)
• 1 medium onion, sliced
• 2 medium carrots, chopped
• 2 stalks celery, chopped

Instructions

1. 1

   Pat the roast dry with paper towels. Season evenly with salt, pepper, garlic powder, rosemary, and thyme.

2. 2

   Heat olive oil in a Dutch oven over medium-high heat. Add the roast and sear each side until deeply browned (about 4-5 minutes per side).

3. 3

   Remove roast; add onion, carrots, and celery to the pot. Sauté until softened (about 5 minutes).

4. 4

   Stir in garlic and cook for an additional minute. Pour in red wine (if using) to deglaze, scraping up any browned bits.

5. 5

   Return the roast to the pot. Add beef broth, ensuring the roast is partly submerged.

6. 6

   Bring to a simmer, then cover and reduce heat to low. Cook for 2-2.5 hours or until fork-tender.

7. 7

   Remove the roast, let it rest for 10-15 minutes, then slice and serve with veggies.