3-Hour Tender Chuck Roast with Carrots and Potatoes to Die For

 

 

 

 

 

 

 

ingredients

2 lbs chuck roast
4 carrots, peeled and chopped
4 potatoes, peeled and diced
1 cup mushrooms, sliced
2 cups beef broth
2 tbsp olive oil
1 tsp salt
1 tsp black pepper
1 tsp garlic powder
1 tsp onion powder
2 tbsp flour

Instructions

Heat olive oil in a large pot over medium heat.
Season chuck roast with salt, pepper, garlic powder, and onion powder.
Sear the roast on all sides until browned, about 5 minutes per side.
Add beef broth and bring to a simmer.
Cover and cook on low heat for 2 hours.
Add carrots, potatoes, and mushrooms.
Continue cooking for another hour until vegetables are tender.
Remove roast and vegetables, then thicken the broth with flour to make gravy.
Serve hot with gravy poured over the roast and vegetables.