It sounds like you want to make a layered chuck roast and potatoes dish—essentially a hearty, slow-cooked one-pot meal. Here’s a clear way to do it:
Ingredients
- 2–3 lb chuck roast
- 4–5 medium potatoes, sliced (Yukon gold or red potatoes work well)
- 1–2 onions, sliced
- 3–4 cloves garlic, minced
- 2 cups beef broth
- 2 tbsp olive oil
- 1 tsp salt (or to taste)
- 1 tsp black pepper
- 1 tsp paprika
- 1 tsp dried thyme or rosemary
- Optional: carrots, celery, mushrooms
Instructions
- Preheat & Prep
- Preheat your oven to 325°F (165°C).
- Pat the chuck roast dry with paper towels. Season both sides with salt, pepper, paprika, and thyme.
- Sear the Roast
- In a large oven-safe pot or Dutch oven, heat olive oil over medium-high heat.
- Sear the roast on all sides until browned (about 3–4 minutes per side). Remove and set aside.
- Layer the Vegetables
- Spread a layer of sliced onions and garlic on the bottom of the pot.
- Add a layer of sliced potatoes. Season lightly with salt, pepper, and a pinch of herbs.
- If using, add other vegetables (carrots, celery, mushrooms).
- Add the Roast
- Place the seared chuck roast on top of the layered vegetables.
- Pour beef broth around (not over) the roast—just enough to cover the bottom half of the roast.
- Layer Remaining Vegetables
- Add another layer of potatoes and veggies on top of the roast if desired.
- Cover and Cook
- Cover the pot with a lid or foil.
- Bake in the oven for 2.5–3 hours, until the meat is fork-tender and the potatoes are cooked through.
- Finish
- Optional: Remove lid and bake 15–20 more minutes to brown the top layer of potatoes.
- Let the roast rest 10 minutes before slicing. Serve with the potatoes and vegetables.
💡 Tips
- You can also add a splash of red wine or Worcestershire sauce to the broth for extra flavor.
- For a creamy twist, mash some of the cooked potatoes with a little butter before serving.
- If you like a gravy, remove the roast, blend the cooking liquid, and pour over the meat and veggies.
If you want, I can also make a quick “dump-and-bake” version where you just layer everything in the pot with minimal prep—perfect for a weeknight.
Do you want me to do that version too?
