Ingredients:

  • 3 lb beef chuck roast
  • 2 tbsp vegetable oil
  • 1 lb carrots, peeled and cut into chunks
  • 1 lb yellow onion, quartered
  • 4 cloves garlic, smashed
  • 2 cups beef broth
  • 1 tbsp Worcestershire sauce
  • 2 sprigs fresh rosemary
  • 3 sprigs fresh thyme
  • 2 tsp kosher salt
  • 1 tsp black pepper
  • 2.5 lb Russet potatoes, peeled and cubed
  • 1/2 cup unsalted butter
  • 1 cup whole milk
  • 1 tsp salt

Instructions:

  1. Pat the beef roast dry with paper towels and season generously with salt and pepper. Note: Dry meat sears better than damp meat
  2. Heat vegetable oil in a Dutch oven over medium high heat. Sear the meat on all sides until a deep mahogany colored crust forms (about 3-5 minutes per side), then remove meat to a plate.
  3. In the same pot, sauté quartered onions and smashed garlic for 2 minutes until translucent and fragrant.
  4. Return the meat to the pot. Pour in the beef broth and Worcestershire sauce, ensuring the liquid comes halfway up the sides of the roast.
  5. Nestle the rosemary and thyme sprigs around the beef.
  6. Cover and transfer to a 300°F (150°C) oven for 3 hours until the meat shreds easily with a fork. Note: For slow cooker, cook on Low for 8 hours
  7. Add the carrots during the last 60 minutes of cooking.
  8. While the roast finishes, boil the cubed Russet potatoes until tender. Drain and mash with butter and whole milk until smooth.
  9. Prepare the gravy by melting 2 tbsp butter in a pan, whisking in flour to create a roux, and gradually stirring in 2 cups of reserved braising liquid until thickened and glossy.