One Pot Chuck Roast and Veggies

Ingredients

  • 2½ lb chuck roast

  • Salt and black pepper, to taste

  • 1½ tbsp sweet paprika

  • 1½ tbsp dried thyme or oregano

  • ½ tsp cayenne pepper

  • 5–6 garlic cloves, smashed

  • 6 sun-dried tomatoes, finely diced (oil-packed works best)

  • ¾ cup bone broth

  • ½ cup tomato sauce

  • 1–2 sweet potatoes, peeled and diced (or use carrots or parsnips)

Sauce (optional)

  • 3 tbsp mayonnaise

  • 1 tbsp tomato paste

  • 1 garlic clove, minced

  • Zest and juice of 1 small lemon

  • Pinch of salt

Instructions

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

  2. Season the roast. Pat the 2½-lb chuck roast dry, then season generously on all sides with salt, black pepper, sweet paprika, thyme (or oregano), and cayenne pepper. Rub the seasoning evenly over the meat. Place the roast in the bottom of a covered, oven-safe dish or Dutch oven.

  3. Add aromatics. Scatter the smashed garlic cloves and diced sun-dried tomatoes around the roast.

  4. Add liquids. Pour in the bone broth and tomato sauce.

  5. Slow cook. Cover the dish and bake for about 3 hours, until the beef becomes very tender.
    Tip: For larger roasts, cook about 1 hour per pound plus an extra hour.

  6. Shred and crisp. Remove the roast from the oven and shred the meat with two forks. Stir it into the cooking juices. Increase the oven temperature to 425°F (220°C), add the diced sweet potatoes (or other root vegetables), and return the dish to the oven uncovered for 40–45 minutes.

  7. Make the sauce. In a small bowl, mix the mayonnaise, tomato paste, minced garlic, lemon zest, lemon juice, and a pinch of salt until smooth.

  8. Serve. Plate the shredded beef with the roasted vegetables and drizzle with the lemon garlic sauce. Garnish with fresh parsley if desired.