Ingredients

The following ingredients have 8 Servings
  • 4 pound beef chuck roast
  • 2 pounds fingerling potatoes
  • 2 cups beef broth
  • 1 medium yellow onion, chopped
  • 1 tablespoon fresh rosemary leaves, minced
  • 2 tablespoons fresh thyme leaves, chopped
  • 3 medium garlic cloves, minced
  • 3 medium green onions, thinly sliced
  • 2 tablespoons Worcestershire sauce
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons olive or vegetable oil, divided

Instruction

  • Preheat oven to 275°F.
  • Heat 1 tablespoon olive oil in a Dutch oven over medium heat. Add yellow onions and sauté until they begin to soften. Add garlic and cook until fragrant, about 3 minutes. Transfer to a plate.
  • Add 1 tablespoon oil to pan. Raise heat to high and sear chuck roast on all sides. Transfer to plate.
  • Deglaze Dutch oven with beef broth and Worcestershire sauce, making sure to scrape up any browned bits for added flavor.
  • Remove from heat and return roast, onions and garlic to pot. Add rosemary, thyme, salt and pepper.
  • Cover and bake on center oven rack for 2 hour 15 minutes. Add potatoes and bake an additional 1 hour 45 minutes or until veggies are tender. Rest chuck roast 5 minutes before slicing and sprinkle with green onions for garnish.