Thyme and Garlic Chuck Roast w/Veggies

Tami Conklin


This Is My Thyme and Garlic Chuck Roast with Veggies...Created Through Years of Making Roasts - It Has Become A Family Favorite!

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20 Min


3 Hr 45 Min


Stove Top

Blue Ribbon Recipe

Notes from the Test Kitchen:
This is a great stick-to-your-ribs kind of meal that makes your kitchen smell absolutely a-maz-ing!


4-5 lb
chuck roast
8 large
cloves of garlic
2 Tbsp
2 Tbsp
8 medium
red potatoes quarted
4 medium
onions quarted
1 small
bag of baby carrots cut in half
celery chopped
1 can(s)
diced tomatoes
2 Tbsp
olive oil
2 c
sea salt and cracked pepper to taste

Directions Step-By-Step

Preheat Oven to 425 F

Put 2 Tablespoons of Olive Oil in A Skillet and Brown Both Sides of the Chuck Roasts - Then Put Into A Roaster Pan. Next Peel and Slice Garlic and Put Into The Same Skillet with Drippings and Saute Until lightly browned - Now Put the Garlic On Top of the Roast...Sprinkle the Thyme and Parsley On Top of The Garlic.
Now Add 2 Cups of Water to the Skillet to Loosen All of the Meat Drippings and Pour This Over The Top Of The Roast. Cook for 2 Hours at 425 F
While This is Cooking Prepare Your Veggies to Add to The Roast...Except Tomatoes. After the Roast Has Cooked for 2 Hours Add 1 Can of Diced Tomatoes On Top Then Pour The Other Veggies On Top - Stir Gentley and Then Continue Cooking for 1 More Hour. Checking for Tenderness of the Meat. When Meat Shreds with Fork and Potatoes Are Tender and Not Mush!!!

About this Recipe

Course/Dish: Beef, Other Main Dishes, Roasts
Main Ingredient: Beef
Regional Style: American
Hashtags: #vegetables, #roast