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Tender chuck roast with carrots, potatoes, and mushroom gravy served warm.

Tender Chuck Roast with Carrots, Potatoes, and Mushroom Gravy

A classic and comforting meal perfect for busy days, featuring a tender chuck roast with flavorful carrots, potatoes, and a rich mushroom gravy.
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Prep Time 15 minutes
Cook Time 3 hours
Total Time 3 hours 15 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Comfort Food
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2-3 lbs chuck roast
  • 3 cups beef broth Can substitute with vegetable broth or red wine
  • 4 medium carrots, sliced Use fresh for best flavor
  • 4 medium potatoes, quartered
  • 1 large onion, chopped
  • 8 oz mushrooms, sliced Can substitute with other vegetables
  • 2 cloves garlic, minced
  • 2 tbsp olive oil
  • 1 tbsp soy sauce
  • 1 tsp dried thyme
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tbsp cornstarch
  • 2 tbsp water For thickening the gravy

Method
 

Cooking Steps
  1. In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the chuck roast and sear it on all sides until browned.
  2. Remove the roast from the pot and set it aside. In the same pot, add the chopped onions and garlic, stirring for about 2 minutes until fragrant.
  3. Return the roast to the pot and pour in the beef broth and soy sauce. Add thyme, salt, and pepper.
  4. Layer in the carrots, potatoes, and mushrooms.
  5. Cover the pot tightly and simmer on low heat for about 150-180 minutes until the roast is fork-tender.
  6. Remove the roast and veggies. In a small bowl, mix the cornstarch with water to create a slurry and stir it into the hot cooking liquid. Bring to a boil until thickened.
  7. Slice the roast and plate it alongside the veggies. Drizzle the gravy over everything and serve.

Notes

Don’t rush the browning, use fresh vegetables, and feel free to adjust seasoning as necessary. If gravy is too thick, add beef broth to loosen it.