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Pat the chuck roast dry with paper towels and season generously with salt and black pepper. In a large Dutch oven or skillet, heat oil over medium-high heat. Sear the roast on all sides until browned (about 3–4 minutes per side). Remove and set aside.
Sauté Aromatics
In the same pot, reduce heat to medium. Add sliced onions and cook for 3–4 minutes until softened. Stir in garlic and cook for 30 seconds.
Deglaze and Assemble
Pour in beef broth and Worcestershire sauce, scraping up browned bits from the bottom of the pot. Add thyme, rosemary, and the bay leaf. Return the roast to the pot and spoon some liquid over the top.
Cook Until Tender
Cover the pot with a lid and transfer to a preheated 325°F (160°C) oven. Braise for 3–3.5 hours, or until the roast is fork-tender.
Alternative: Cook on LOW in a slow cooker for 8 hours.
Make the Mushroom Gravy
In a skillet, melt butter over medium heat. Add mushrooms and sauté until browned, about 6–8 minutes. Sprinkle in the flour and stir to coat. Slowly add ½ cup of the cooking liquid (plus more broth if needed), stirring constantly to thicken. Simmer until the gravy reaches your desired consistency. Season to taste.
Serve
Slice or shred the roast and serve with the mushroom gravy spooned generously over the top.
Serving and Storage Tips:
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