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Ingredients

4 pounds chuck roast, or more to taste 3 shallots, sliced 1/4-inch thick 6 tablespoons chopped garlic salt and ground black pepper to taste 8 sprigs fresh thyme 2 cups water 1 (14 ounce) can beef broth 6 carrots, or more to taste, cut into thirds 8 stalks celery, cut into thirds 1 ½ pounds baby red potatoes, halved 3 tablespoons rosemary 2 tablespoons olive oil

Nutrition Info

337.1 calories carbohydrate: 20.6 g cholesterol: 68.7 mg fat: 19.5 g fiber: 5.2 g protein: 21.1 g saturatedFat: 7.1 g servingSize: - sodium: 218.1 mg sugar: 3.1 g transFat: : - unsaturatedFat: : -

Cut 1/2-inch incisions into the meaty parts of the roast, stuff with shallots and garlic. Season roast with salt and pepper, top with thyme sprigs.
Center roast in a large roasting pan. Pour in water and beef broth. Spread carrots and celery around the roast. Cover and marinate in the refrigerator, 8 hours to overnight.
Preheat oven to 300 degrees F (150 degrees C).
Place potatoes in a large bowl, cover with water. Let soak, 10 to 15 minutes. Drain and pat dry. Add rosemary and olive oil, toss to coat. Spread potatoes around the roast.
Bake in the preheated oven until potatoes are very tender, about 3 hours.
Reduce oven temperature to 250 degrees F (120 degrees C). Continue baking until an instant-read thermometer inserted into the center of the roast reaches 145 degrees F (65 degrees C), about 1 hour more.

12 servings

This dish is easy, yet the best you will ever have! Flavorful, tender, and will please everyone.