Ingredients

The following ingredients have 7 Servings
  • 3- 3 ½ lbs chuck roast
  • 1 tablespoon coarse kosher salt
  • 2 teaspoons freshly ground black pepper
  • 2 tablespoons vegetable oil
  • 1 lb small red potatoes (skin on, cut into large chucks)
  • 4-6 medium carrots (peeled and cut into chunks)
  • 4-6 garlic cloves (halved)
  • 2 tablespoons all-purpose flour
  • 3 tablespoons tomato paste
  • 2 cups 480ml beef stock
  • 2 tablespoons Worcestershire sauce

Instruction

  • Preheat oven to 300°F (150°C).
  • Salt and pepper the roast on all sides.
  • Heat oil in a Dutch oven over medium-high heat.
  • Sear the meat for about 2 minutes on all sides until nicely browned. Transfer it onto a plate.
  • Add potatoes, carrots and garlic to the pot, stirring over medium heat.
  • Stir in flour and then tomato paste. Mix until the flour and tomato paste is evenly distributed.
  • Add stock and Worcestershire sauce. Deglaze the pan, scraping browned bits from bottom of the pot.
  • Add the roast in the middle of the pot, pushing the vegetables to the side around the roast. Cover and place it in oven.
  • Roast for 3 hours, or until completely tender.
  • To serve, slice the roast against the grain, or shred using 2 forks. Serve with vegetables and gravy on the side.