Chuck Roast – Classic
Category
Yields8 Servings
 3 lbs Chuck or Arm Roast
 ½ cup All-purpose flour
 1 tsp Salt
 1 tsp Pepper
 1 tbsp Vegetable or Olive Oil
 4 cups Reduced-sodium beef broth
 2 tbsp Tomato paste
 2 tsp Dried thyme
 1 lb Red skin potatoes, cut in half or quarters
 1 lb Carrots, peeled and cut into pieces
 2 Large onions, cut into wedges
1

Combine flour, salt and pepper; coat beef roast with 2 tablespoons flour mixture. Reserve remaining flour mixture. Heat oil in stock pot over medium heat until hot. Place roast in stockpot; brown evenly. Pour off drippings.

2

Combine broth, tomato paste and thyme in stock pot; whisk in reserved flour mixture. Bring to a boil. Reduce heat; cover tightly and simmer 1-3/4 to 2 hours. Stir gravy. Add potatoes, carrots and onions to stockpot; bring to a boil. Reduce heat; cover tightly and simmer 45 minutes to 1 hour or until roast and vegetables are fork-tender.

3

Carve roast into slices or chunks; serve with vegetables and gravy.

Ingredients

 3 lbs Chuck or Arm Roast
 ½ cup All-purpose flour
 1 tsp Salt
 1 tsp Pepper
 1 tbsp Vegetable or Olive Oil
 4 cups Reduced-sodium beef broth
 2 tbsp Tomato paste
 2 tsp Dried thyme
 1 lb Red skin potatoes, cut in half or quarters
 1 lb Carrots, peeled and cut into pieces
 2 Large onions, cut into wedges

Directions

1

Combine flour, salt and pepper; coat beef roast with 2 tablespoons flour mixture. Reserve remaining flour mixture. Heat oil in stock pot over medium heat until hot. Place roast in stockpot; brown evenly. Pour off drippings.

2

Combine broth, tomato paste and thyme in stock pot; whisk in reserved flour mixture. Bring to a boil. Reduce heat; cover tightly and simmer 1-3/4 to 2 hours. Stir gravy. Add potatoes, carrots and onions to stockpot; bring to a boil. Reduce heat; cover tightly and simmer 45 minutes to 1 hour or until roast and vegetables are fork-tender.

3

Carve roast into slices or chunks; serve with vegetables and gravy.

Chuck Roast – Classic
IngredientsDirections