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Created by the Genie — AI-generated, review before relying on it
A low-and-slow braised chuck roast with carrots and potatoes simmered in a rich garlic-tomato beef broth until fall-apart tender. The kind of Sunday dinner that fills the whole house with a warm, savory smell.
Step 1
Preheat the oven to 300°F.
Step 2
Season the chuck roast generously with salt and pepper.
Step 3
Heat the olive oil in a large Dutch oven over medium-high heat and sear the roast on all sides until deeply browned, about 3-4 minutes per side; remove and set aside.
Step 4
Add the onion and garlic to the pot and cook for 2 minutes, then stir in the tomato paste and cook for 1 minute more.
Step 5
Pour in the beef broth, scraping up any browned bits from the bottom of the pot, and return the roast to the pot.
Step 6
Cover and transfer to the oven, cooking for 2 hours.
Step 7
Add the carrots and potatoes around the roast, cover, and continue cooking until the roast is fork-tender and the vegetables are soft, about 1 more hour.
Step 8
Remove from the oven, slice or shred the roast, and serve with the vegetables and pan juices spooned over top.
AI-estimatedThese values are estimated by AI from the ingredient list and are approximate — not a substitute for a verified nutrition label. Actual values vary with brands, portions, and preparation.
