Go Back
Kima

Sunday Fork-Tender Chuck Roast with Creamy Mash and Veggies

This Sunday Fork-Tender Chuck Roast is slow-cooked until fall-apart tender and served with buttery mashed potatoes, carrots, green beans, and rich homemade beef gravy. It is a cozy comfort-food dinner perfect for Sundays and family meals.
Print Recipe Pin Recipe
Cook Time 4 hours
Course: Dinner, Main Course
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Chuck Roast
  • 3-4 lb chuck roast
  • salt to taste
  • black pepper to taste
  • 2 tablespoons oil
  • 1 onion sliced
  • 2-3 cloves garlic minced, optional
  • 3-4 cups beef broth
  • 2 tablespoons Worcestershire sauce optional
  • 1 teaspoon dried thyme optional
Vegetables
  • 1 bag baby carrots or use 4-5 carrots cut into chunks
  • 12-16 oz green beans fresh, frozen, or canned
Creamy Mashed Potatoes
  • 2 lb potatoes peeled and cubed
  • 3 tablespoons butter
  • 1/3-1/2 cup milk or cream
Gravy
  • 2 tablespoons cornstarch
  • 2 tablespoons water

Equipment

  • Dutch oven
  • Large pot
  • Potato masher
  • Small bowl

Method
 

Prepare and Sear the Roast
  1. Pat the chuck roast dry with paper towels and season generously with salt and black pepper.
  2. Heat the oil in a Dutch oven over medium-high heat.
  3. Sear the roast for 3 to 4 minutes per side until deeply browned. Remove the roast from the pot and set aside.
Build and Cook the Roast
  1. Add the sliced onion and optional minced garlic to the same Dutch oven. Cook for 3 to 5 minutes until softened.
  2. Pour in the beef broth and optional Worcestershire sauce, scraping the browned bits from the bottom of the pot. Stir in the dried thyme if using.
  3. Return the chuck roast to the Dutch oven, cover, and cook in a 300°F (150°C) oven for 3 to 4 hours, or until the meat easily shreds with a fork.
  4. Alternatively, cook the roast in a slow cooker on LOW for about 8 hours, or pressure cook for 60 to 70 minutes followed by a natural pressure release.
Add the Vegetables
  1. Add the carrots during the final 60 to 90 minutes of oven cooking.
  2. Add the green beans during the final 15 to 20 minutes, cooking until tender.
Make the Mashed Potatoes
  1. While the roast finishes cooking, place the cubed potatoes in a large pot of salted water and boil for 15 to 20 minutes, or until fork-tender.
  2. Drain the potatoes well, then mash with the butter and 1/3 to 1/2 cup milk or cream until creamy. Season to taste.
Make the Gravy
  1. For a thicker gravy, stir together the cornstarch and water until smooth.
  2. Stir the cornstarch slurry into the simmering roast liquid and cook for 1 to 2 minutes, or until the gravy thickens.
Serve
  1. Slice or shred the fork-tender chuck roast.
  2. Serve the roast with creamy mashed potatoes, carrots, green beans, and plenty of warm beef gravy.

Notes

Do not skip browning the chuck roast. The deep caramelized color adds significant flavor to the finished dish.
For the primary oven method, cook covered at 300°F for 3 to 4 hours, until the roast easily shreds with a fork.
A slow cooker can be used instead: cook on LOW for approximately 8 hours.
For a pressure cooker, cook for 60 to 70 minutes and allow the pressure to release naturally.
Store leftovers covered in the refrigerator for 3 to 4 days. Reheat gently with a splash of beef broth to help keep the meat juicy.
Leftover chuck roast is also excellent for sandwiches.
The cook-time field uses the upper end of the primary 3 to 4 hour oven cooking range.