Imported from Instagram

One-Pot Chuck Roast with Potatoes and Carrots

Name: One-Pot Chuck Roast with Potatoes and Carrots
Prep time: 5 min
Cook time: 225 min
Total time: 230 min
Yield: 6 servings
Cuisine: American
Ingredients: 2 lb Chuck roast (Season both sides; searing beforehand is optional.); Salt (To taste; be generous.); Black pepper (To taste.); 1 tbsp Thyme; 1.5 tbsp Smoked paprika (Source gives a range of 1–2 tbsp.); 0.375 tsp Cayenne pepper (Source gives a range of 1/4–1/2 tsp; adjust for desired spiciness.); 1 Shallot (Or use 1/2 red onion.); 5 cloves Garlic (Source gives a range of 4–6 cloves.); 24 oz Bone broth; 0.75 lb Baby potatoes (Cut up; source says other vegetables may be used instead, including broccoli, cauliflower, zucchini, celery root, or Brussels sprouts.); 4 Carrots (Medium; cut up.); Fresh parsley (For topping.)

Recipe by Arash Hashemi @shredhappens · Instagram

Imported by Ana Maria Archila on SeeMeCook

Chuck roast is slowly oven-braised with thyme, smoked paprika, cayenne, shallot, garlic, and bone broth, then shredded and baked with potatoes and carrots. Finish with fresh parsley for a hearty, filling dinner.

6 servings230 minAmerican

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Ingredients

2 lb Chuck roast (Season both sides; searing beforehand is optional.)
Salt (To taste; be generous.)
Black pepper (To taste.)
1 tbsp Thyme
1.5 tbsp Smoked paprika (Source gives a range of 1–2 tbsp.)
0.375 tsp Cayenne pepper (Source gives a range of 1/4–1/2 tsp; adjust for desired spiciness.)
1 Shallot (Or use 1/2 red onion.)
5 cloves Garlic (Source gives a range of 4–6 cloves.)
24 oz Bone broth
0.75 lb Baby potatoes (Cut up; source says other vegetables may be used instead, including broccoli, cauliflower, zucchini, celery root, or Brussels sprouts.)
4 Carrots (Medium; cut up.)
Fresh parsley (For topping.)

Steps

1
Use an oven-safe dish with a lid. Place the chuck roast in the bottom of the dish.
2
Season both sides of the roast with salt and black pepper, being generous with the salt.
3
Add the thyme, smoked paprika, and cayenne pepper. Add the shallot and garlic, then pour in the bone broth.
4
Cover the dish and bake at 350°F (175°C) for 3 hours.
5
While the roast cooks, cut up the potatoes and carrots. The source also suggests using other vegetables such as broccoli, cauliflower, zucchini, celery root, or Brussels sprouts.
6
Remove the dish from the oven. Shred the roast using two forks; it should be tender enough to fall apart easily.
7
Add the cut vegetables and mix them in well. Cover the dish and return it to the oven at 400°F (200°C) for 45 minutes.
8
Remove from the oven and top with fresh parsley. Serve as is, or alongside salad, rice, or quinoa.

Notes

The author says searing the roast first is optional. Use the stated vegetables or substitute other vegetables listed in the source. Salt and pepper amounts are not specified. The paprika, cayenne, and garlic quantities are given as ranges; practical midpoint values are shown. The source does not specify whether the dish should be covered during the final 45-minute bake, although it says to put the lid on before returning it to the oven.