thyme and garlic chuck roast with veggies

★★★★☆ 4
By Tami Conklin
from Canandaigua, NY

This is my Thyme and Garlic Chuck Roast With Veggies. I created it through years of making roasts. It has become a family favorite!

Blue Ribbon Recipe

Flavorful and cooked to perfection, this chuck roast is comfort food to the max. It's a fantastic way to prepare beef roast and vegetables. The garlic and thyme combination is perfect for this chuck roast. Adding the veggies in the last hour keeps them from overcooking but they cook long enough to soak up all the flavors. This is a great stick-to-your-ribs kind of meal that makes your kitchen smell absolutely a-ma-zing!

— The Test Kitchen @kitchencrew
★★★★☆ 4
serves 8
prep time 20 Min
cook time 3 Hr 45 Min
method Stove Top

Ingredients For thyme and garlic chuck roast with veggies

  • 4-5 lb
    chuck roast
  • 8 lg
    cloves of garlic
  • 1 Tbsp
    thyme (2 Tbsp is using fresh)
  • 1 Tbsp
    parsley (2 Tbsp if using fresh)
  • 8 md
    red potatoes, quartered
  • 4 md
    onions, quartered
  • 1 sm
    bag baby carrots, cut in half
  • 4 stalk
    celery, chopped
  • 1 can
    diced tomatoes (14 oz)
  • 2 Tbsp
    olive oil
  • 3 c
    water, divided
  • sea salt and cracked pepper to taste

How To Make thyme and garlic chuck roast with veggies

  • Browning all sides of a chuck roast.
    1
    Preheat oven to 425 F. Put 2 Tbsp of olive oil in a skillet. Brown both sides of the chuck roast.
  • Garlic, drippings, water, and seasonings in a pan with the roast.
    2
    Then put into a roaster pan. Next, peel and slice the garlic. Put into the same skillet with drippings and saute until lightly browned. Now put the garlic on top of the roast. Add 2 cups of water to the skillet to loosen any remaining drippings. Pour this over the roast. Sprinkle the thyme and parsley on top of the garlic.
  • Covered roast cooking in the oven.
    3
    Cover and cook for 2 hours at 425 F. While this is cooking prepare your veggies to add to the roast.
  • Vegetables added to the roasting pan.
    4
    After 2 hours, add 1 more cup of water, the vegetables and diced tomatoes to the roasting pan. Stir gently.
  • Roast cooked until it's fork-tender.
    5
    Cook roast for 1 more hour checking for the tenderness of the meat (it's done when the meat shreds with a fork and potatoes are tender, not mush).
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