Ingredients
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4 pounds chuck roast
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4 teaspoons kosher salt, divided
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2 1/2 teaspoons pepper, divided
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2 teaspoons garlic powder
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2 tablespoons oil
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1 onion, chopped
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2 stalks celery, chopped
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4 carrots, peeled and chopped
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2 tablespoons butter
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2 1/2 tablespoons all-purpose flour
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2 cups water
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2 teaspoons beef bouillon paste, (such as Better than Bouillon®), or 2 bouillon cubes
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1 1/2 tablespoons tomato paste
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1 tablespoon Worcestershire sauce
Directions
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Preheat the oven to 325 degrees F (165 degrees C). Season roast on both sides with 1 tablespoon salt, 2 teaspoons pepper, and garlic powder.
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Heat oil in a large Dutch oven over high heat. When oil begins to shimmer, place roast in pot and let cook, undisturbed, until browned, about 4 minutes. Flip and repeat on the other side until browned. Brown on all sides, remove roast from pot, and set aside.
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Add onion, celery, and carrots to drippings in the pan. Season with remaining salt and pepper and cook, stirring often, until onion begins to soften. Add butter to pot and allow it to melt. Add flour and cook, stirring constantly, about 1 minute. Add remaining ingredients and stir, using a spoon to scrape browned bits from bottom of pot.
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Return roast to pan, along with any accumulated juices. Bring to a simmer, cover, and remove from heat.
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Bake pot roast in the preheated oven and cook until roast is tender, about 2 1/2 hours. Allow to rest 10 minutes before shredding and serving with vegetables and gravy.
Nutrition Facts (per serving)
| 837 | Calories |
| 55g | Fat |
| 11g | Carbs |
| 76g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 6 | |
| Calories 837 | |
| % Daily Value * | |
| Total Fat 55g | 71% |
| Saturated Fat 22g | 110% |
| Cholesterol 261mg | 87% |
| Sodium 1480mg | 64% |
| Total Carbohydrate 11g | 4% |
| Dietary Fiber 2g | 8% |
| Total Sugars 3g | |
| Protein 76g | 152% |
| Vitamin C 4mg | 5% |
| Calcium 89mg | 7% |
| Iron 8mg | 42% |
| Potassium 1181mg | 25% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
