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Chuck Roast with Potatoes, Carrots and Celery

Prep Time 20 minutes
Cook Time 3 hours 30 minutes
Total Time 3 hours 50 minutes
Servings 6
Author Valencia

Ingredients

  • 3-5 pound chuck roast
  • 2 tablespoons Canola oil
  • 5 tbsp worcestershire sauce
  • 4 carrots long stem
  • 3 celery stalks;1 onion sliced
  • 1 teaspoon sea salt
  • 1 1/2 teaspoons freshly ground pepper
  • 2 teaspoons garlic powder
  • 1 1/2 teaspoons onion powder
  • 2 Sazon packets
  • 3 tablespoons tomato paste
  • 8 garlic cloves;sprigs of thyme
  • 2 bay leaves
  • 3 cups beef broth
  • 1 cup red wine

Instructions

  1. Rinse chuck roast and pat dry
  2. Cut (6) 4 1/2 inch slits in chuck roast and place 1 clove of garlic in each (add more if you love garlic as much as I do).
  3. Coat entire roast with canola oil and season with 1/2 tsp sea salt, worcestershire sauce, 1/2 tsp freshly ground pepper, 1/2 tsp seasoning salt, 1/2 tsp onion powder, 1 tsp garlic powder and place in roaster pan and cover.; Place roast into the oven for approximately 3 hours at 350°. Cube potatoes and cut celery and carrots into 3 inch slices.
  4. In a heated pan with 2 tbsp canola oil, sauté approximately 5-8 minutes and allow vegetables to slightly tender and brown.
  5. Add tomato paste, garlic cloves, wine, beef broth, sazon, 1/2 tsp salt, 1 tsp pepper, 1 tsp garlic powder, 1 tsp onion powder and mix well. Add to roasting pan with chuck roast.
  6. Bake an additional hour and a half until the roast is tender basting with juice drippings every 30 minutes to ensure tenderness.
  7. Add parsley for garnish if you choose and serve. Cornbread goes well with this meal!