THYME AND GARLIC CHUCK ROAST WITH VEGGIES

Thyme and Garlic Chuck Roast With Veggies image

Provided by Tami Conklin

Categories Roasts

Time 4h5m

Number Of Ingredients 12

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

Steps:

1. Preheat oven to 425 F. Put 2 Tbsp of olive oil in a skillet. Brown both sides of the chuck 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.
3. Cover and cook for 2 hours at 425 F. While this is cooking prepare your veggies to add to the roast.
4. After 2 hours, add 1 more cup of water, the vegetables and diced tomatoes to the roasting pan. Stir gently.
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).