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Ingredients
Scale
- 1 chuck roast, 3 to 4 pounds
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
- 2 tablespoons extra virgin olive oil
- 1 large yellow onion, sliced
- 4 cloves garlic, smashed
- 1 ½ cups beef broth, plus more as needed
- 1 tablespoon Worcestershire sauce
- 2 sprigs fresh thyme (optional)
- Mashed potatoes (for serving)
- Mushroom shallot gravy (for serving)
Instructions
- Bring the roast to room temperature for 30 minutes.
- Season the roast with kosher salt and black pepper.
- Heat olive oil in a Dutch oven and sear the roast for 3-4 minutes on each side.
- Sauté sliced onions in the same pot, then add garlic.
- Pour in beef broth and Worcestershire sauce.
- Return the roast to the pot with the braising liquid.
- Braise in the oven at 300°F for 3 ½ to 4 hours.
- Let the roast rest for 10-15 minutes before shredding.
Notes
Sear the roast thoroughly for enhanced flavor.
Cook slowly for tender meat results.
Check the liquid level during cooking to maintain moisture.
- Prep Time: 30 minutes
- Cook Time: 3 ½ to 4 hours
- Category: Main Dish
- Method: Braising
- Cuisine: American
Nutrition
- Calories: 350
- Sugar: 1
- Sodium: 800
- Fat: 20
- Saturated Fat: 6
- Unsaturated Fat: 12
- Trans Fat: 0
- Carbohydrates: 5
- Fiber: 1
- Protein: 35
- Cholesterol: 100