You can tuck peeled carrot chunks and halved small potatoes around the roast before covering it, as long as they’re mostly submerged in the liquid; this turns it into a full one-pan meal. If you don’t care for cream of mushroom soup, cream of celery or cream of chicken will still give you a nice gravy, just with a slightly different flavor. For a bit more depth, add 1 teaspoon of dried thyme or rosemary to the broth mixture, or a splash of red wine in place of some of the beef broth.
Chuck roast baked with potatoes and carrots
Chuck roast baked with potatoes and carrots
If you’d like more gravy, increase the beef broth to 1 1/2 cups and add 1 extra tablespoon of Worcestershire sauce; after baking, you can thicken the juices on the stovetop with a slurry of 1 tablespoon cornstarch mixed with 2 tablespoons cold water, simmering until it coats a spoon. For leaner eating, you can trim some of the thicker exterior fat from the roast before baking, but leave a little for flavor and moisture.
Food safety tips: Always thaw the chuck roast completely in the refrigerator, never on the counter. Keep raw meat and its juices away from ready-to-eat foods, and wash cutting boards, knives, and your hands well with hot, soapy water after handling the raw roast. Cook the beef to at least 145°F for safety, though for this style of pot roast you’ll typically go higher for tenderness. Refrigerate leftovers within 2 hours of cooking, store them in a shallow container, and use within 3 to 4 days, reheating until steaming hot before serving.
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