Beef Chuck Roast with Vegetables and Herbs
What comfort food can be more healthy and delicious than Beef Chuck Roast with Vegetables and Herbs? Seconds of this wonderful recipe. That is what!
The roast was delicious! None of the spices were too strong. Not one stood out more significantly than the others.
I like a lot of veggies with any type of roast so I did the grandma trick of using my eye to decide how much to use.
I like to have leftover, if I can, for subsequent meals.
Since my daughter-in-law, son and granddaughter eat little to no meat, we go through a lot of the extra veggies and sides.
As you can see in the picture I added bread and butter to my plate. Even though I am trying hard to limit my carbs, some things take a bit longer to omit. Bread is my downfall!
THESE ARE THE INGREDIENTS you will need:
- 2-3 Pounds boneless beef chuck roast
- 1.5 Pounds bag baby red potatoes, halved
- 1.5 Cups fresh baby fingerling carrots
- 1 Cup celery chopped in bite size pieces
- 1 Large red onion, cut into wedges OR 1 tsp onion powder
- 1/2 Teaspoon garlic powder
- 1/4 Teaspoon coarse ground black pepper
- 1 Teaspoon powdered thyme
- 1 Teaspoon oregano
- 1/2 Teaspoon Salt
- 1.5 Teaspoons beef flavor bouillon
- 1/2 Cup water
These are the INSTRUCTIONS For preparation:
- Preheat oven to 350°F.
- Gather all needed ingredients.
- Arrange roast in center of ungreased 13×9-inch (3-quart) baking dish.
- Cut potatoes in half and place around the roast in the pan.
- Sprinkle onion powder on top of roast
- Sprinkle garlic powder on top of roast.
- Sprinkle pepper on top of roast.
- Cut celery in bite sized pieces spread around the roast.
- Sprinkle thyme on top of roast.
- Sprinkle oregano powder on top of roast.
- Sprinkle salt on top of roast.
- Place carrots around outside of roast.
- Pour bouillon and water on top of roast.
- Cover with foil.
- Bake at 350°F. for 2 to 2 1/2 hours or until beef and vegetables are tender.
- Remove from oven and uncover. Let rest 15 minutes.
- Separate roast and veggies.
- Mix together veggies with pan juices.
- Plate roast and veggies. Serve.
NOTES
These are my changes due to having 2 roasts to cook.Chuck Roast was on sale buy one get one free. Together they totaled 4.5 pounds so I made adjustments to the spices. Time and temp stayed the same.I used 2 beef bouillon cubes and dissolved in 1 cup water since I didn’t have the broth style.I used 1 tsp onion powder on each roast in place of red onion.I used 1 tsp powdered thyme and 1 tsp oregano on each roast.I used 1/2 tsp of course black pepper on each roast.I used 1 cup of water poured over the two roasts.
The entire family ate early. I scheduled the meal to be ready just before my son left for work.
My daughter-in-law had come home from work. She doesn’t eat lunch because of covid and won’t eat in the print shop. And she ate a big helping of the chuck roast!
Miss Jo had just finished school and had come down from her “classroom”. Being as picky as she is, we got the old excuse, “I’m not hungry yet.”
And of course, after smelling the chuck roast cooking, grandpa and I were ravenous.
The aroma had permeated my entire home. It smelled like a meal served on a lazy winter day.
Pure comfort food with the entire family sitting down to eat at the table together. Even Miss Jo.
Even though I served the meal on an early Thursday afternoon, it felt like Sunday.
My only regret was we had finished the Apple Slab Pie the night before.
Miss Jo and I made her GF Brownies later that night. It was hard leaving some for my son to enjoy after work.
Beef Chuck Roast with Vegetables and Herbs
Ingredients
- 2-3 Pounds boneless beef chuck roast
- 1.5 Pounds bag baby red potatoes, halved
- 1.5 Cups fresh baby fingerling carrots
- 1 Cup celery chopped in bite size pieces
- 1 Large red onion, cut into wedges OR 1 tsp onion powder
- 1/2 Teaspoon garlic powder
- 1/4 Teaspoon coarse ground black pepper
- 1 Teaspoon powdered thyme
- 1 Teaspoon oregano
- 1/2 Teaspoon Salt
- 1.5 Teaspoons beef flavor bouillon
- 1/2 Cup water
Instructions
- Preheat oven to 350°F.
- Gather all needed ingredients.
- Arrange roast in center of ungreased 13×9-inch (3-quart) baking dish.
- Cut potatoes in half and place around the roast in the pan.
- Sprinkle onion powder on top of roast
- Sprinkle garlic powder on top of roast.
- Sprinkle pepper on top of roast.
- Cut celery in bite sized pieces spread around the roast.
- Sprinkle thyme on top of roast.
- Sprinkle oregano powder on top of roast.
- Sprinkle salt on top of roast.
- Place carrots around outside of roast.
- Pour bouillon and water on top of roast.
- Cover with foil.
- Bake at 350°F. for 2 to 2 1/2 hours or until beef and vegetables are tender.
- Remove from oven and uncover. Let rest 15 minutes.
- Separate roast and veggies.
- Mix together veggies with pan juices.
- Plate roast and veggies. Serve.
Video
Notes
I used 1 tsp onion powder on each roast in place of red onion.
I used 1 tsp powdered thyme and 1 tsp oregano on each roast.
I used 1/2 tsp of course black pepper on each roast.
I used 1 cup of water poured over the two roasts.©MARILYN’S TREATS. All images are copyright protected.
Nutrition
Nutrition Information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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That sounds delicious!! I’ve only ever made pot roast in the crock pot; we’ll have to try this. Pinned.
Thank you Joanne for the pin! This dinner is delicious.but I think the pot roast in the crock pot is even moister! Enjoy.