Prep Time:
20 mins
Cook Time:
5 hrs 35 mins
Additional Time:
10 mins
Total Time:
6 hrs 5 mins
Servings:
6
Ingredients
Directions
Preheat the oven to 300 degrees F (150 degrees C).
Heat vegetable oil in a large, heavy pot or cast-iron Dutch oven over medium heat. Add chuck roast; brown completely, 5 to 8 minutes per side. Season with salt and black pepper; transfer to a platter. Reserve oil in pot.
Add onion and garlic to pot; cook and stir until onion golden, about 15 minutes. Stir in beef stock, tomatoes, red wine vinegar, brown sugar, and bay leaves; bring to a boil. Return roast to pot; cover.
Cook in the preheated oven until roast very tender, 4 to 4 1/2 hours.
Scatter carrot slices around roast; bring to a boil on stovetop over medium heat. Return roast to oven 30 minutes more. Distribute potatoes around roast; bring to a boil on stovetop over medium heat. Return roast to oven until potatoes tender, about 30 minutes more.
Transfer roast to a serving platter, cover loosely with aluminum foil; set aside to rest for 10 minutes.
Stir mushrooms into drippings in pot; bring to a simmer on stovetop over low heat. Whisk cornstarch into cold water in a small bowl; stir into drippings. Season with celery salt, basil, and thyme; simmer gravy until thickened, about 5 minutes. Remove and discard bay leaves. Slice roast; arrange on a platter surrounded by vegetables. Serve with gravy.
Nutrition Facts (per serving)
| 567 | Calories |
| 33g | Fat |
| 30g | Carbs |
| 36g | Protein |
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