Ingredients
Equipment
Method
- Pat the chuck roast dry with paper towels and season generously with salt and black pepper. Heat oil in a Dutch oven over medium-high heat and sear the roast for 3-4 minutes per side until deeply browned. Remove and set aside.
- Add sliced onion (and garlic if using) to the same pot and cook for 3-5 minutes until softened. Pour in beef broth and Worcestershire sauce, scraping up any browned bits from the bottom of the pot. Stir in dried thyme if using.
- Return the roast to the pot. Cover and cook in a 300°F oven for 3-4 hours, until fork-tender and easily shreddable. Alternatively, cook in a slow cooker on low for 8 hours, or pressure cook for 60-70 minutes with natural release.
- Add carrots during the last 60-90 minutes of cooking so they become tender without overcooking. Add green beans during the final 15-20 minutes, or heat them separately to maintain their bright color and texture.
- Meanwhile, boil the cubed potatoes in salted water for 15-20 minutes until fork-tender. Drain and mash with butter and milk or cream. Season with salt and pepper to taste.
- If a thicker gravy is desired, whisk together cornstarch and water to create a slurry. Stir it into the simmering cooking liquid and cook for 1-2 minutes until thickened.
- Slice or shred the pot roast and serve over mashed potatoes with carrots, green beans, and plenty of gravy spooned on top.
Notes
For maximum flavor, allow the roast to sit at room temperature for 20-30 minutes before searing so it browns evenly.
If your gravy tastes flat, add a splash of Worcestershire sauce or a pinch of salt to brighten it up.
Yukon Gold potatoes create extra creamy mashed potatoes, while Russets give a fluffier texture—use your favorite.
Leftovers store well in the refrigerator for up to 4 days and taste even better the next day as the flavors deepen.
Freeze shredded pot roast with some gravy for up to 3 months for easy future meals.