Easy chuck pot roast with carrots and potatoes

The flavor of this chuck roast is out of this world and it's so simple to make that anyone can do it. Plus, nothing goes to waste with the leftover broth being used to make a delicious gravy at the end. This meal is perfect for feeding a family of 4-5 and it's great for those chilly days or as a special Sunday dinner. Make sure to choose a chuck roast with good marbling for a tender and juicy result. Trust me, this dish will quickly become a favorite in your household.

Ingredients:

- 3-4 pound chuck roast

- 2 tablespoons olive oil

- Salt and pepper

- 1 onion, chopped

- 2 cloves garlic, minced

- 3 cups beef broth

- 1/2 cup red wine (optional)

- 6-8 medium sized potatoes, cut into chunks

- 4-5 large carrots, peeled and cut into chunks

- 2 tablespoons cornstarch

- 1/4 cup cold water

Instructions:

1. Preheat your oven to 350°F (175°C).

2. Take the chuck roast out of the refrigerator and let it sit at room temperature for about 30 minutes.

3. In a dutch oven or large oven-safe pot, heat 2 tablespoons of olive oil over medium-high heat.

4. Season the chuck roast with salt and pepper on both sides.

5. Place the chuck roast in the pot and sear for about 4-5 minutes on each side, until a golden brown crust forms.

6. Remove the roast from the pot and set it aside on a plate.

7. In the same pot, add the chopped onion and minced garlic. Saute for 2-3 minutes until softened.

8. Pour in 3 cups of beef broth and 1/2 cup of red wine (if using). Scrape the bottom of the pot to deglaze and release any brown bits.

9. Place the chuck roast back in the pot and add enough water to cover the meat.

10. Bring the liquid to a simmer then cover the pot with a lid and place it in the oven.

11. Cook for 2 1/2 to 3 hours, until the meat is tender and easily pulls apart with a fork.

12. While the roast is cooking, prepare the vegetables. Peel and cut the potatoes and carrots into large chunks.

13. After 2 hours of cooking the roast, remove it from the oven and add the potatoes and carrots to the pot. Make sure to submerge them in the liquid.

14. Place the pot back into the oven and cook for an additional 45 minutes to 1 hour, until the vegetables are tender.

15. Once the roast and vegetables are done, remove them from the pot and place them on a serving platter.

16. To make the gravy, strain the cooking liquid into a saucepan. Bring it to a simmer over medium heat.

17. In a small bowl, mix 2 tablespoons of cornstarch with 1/4 cup of cold water. Whisk until there are no lumps.

18. Slowly pour the cornstarch mixture into the simmering liquid, while whisking constantly. Continue to cook and whisk until the gravy thickens, about 3-4 minutes.

19. Serve the roast, potatoes, and carrots with the homemade gravy on top.