Pot Roast Dinner with Mixed Greens Delicious (Print Version)

Tender Dutch oven pot roast with carrots, potatoes, and mixed greens simmered right in the savory beef broth.

# Ingredients:

For the roast

01 - 3 lb (1.4 kg) beef chuck roast
02 - 2 teaspoons kosher salt
03 - 1 teaspoon black pepper
04 - 2 tablespoons olive oil
05 - 1 large yellow onion, sliced
06 - 5 cloves garlic, minced
07 - 2 tablespoons tomato paste
08 - 3 cups (720 ml) beef stock
09 - 1 tablespoon gluten-free Worcestershire sauce
10 - 2 sprigs fresh rosemary
11 - 3 sprigs fresh thyme
12 - 1 bay leaf

For the vegetables and greens

13 - 1 lb (450 g) baby potatoes, halved
14 - 4 medium carrots, cut into 2-inch pieces
15 - 10 oz (280 g) mixed sturdy greens, such as collards, mustard greens, and kale, chopped
16 - 1 tablespoon apple cider vinegar
17 - 1 teaspoon smoked paprika
18 - 1 teaspoon brown sugar, optional
19 - 1 tablespoon cornstarch mixed with 2 tablespoons cold water

# Instructions:

01 - Preheat the oven to 300°F. Pat the chuck roast dry, then season all over with salt and pepper.
02 - Heat olive oil in a large Dutch oven over medium-high heat. Sear the roast for 3-4 minutes per side until deeply browned, then transfer it to a plate.
03 - Add onion to the pot and cook for 4 minutes. Stir in garlic and tomato paste for 1 minute, then pour in beef stock and Worcestershire sauce while scraping up the browned bits.
04 - Return the roast to the pot with rosemary, thyme, and bay leaf. Cover and braise in the oven for 2 hours.
05 - Add potatoes and carrots around the roast. Cover again and cook for 45-60 minutes, until the beef is almost fork-tender and the vegetables are soft.
06 - Stir in the mixed greens, vinegar, smoked paprika, and brown sugar if using. Spoon hot broth over the greens, cover, and cook for 20-25 minutes more until the greens are tender.
07 - Transfer the roast and vegetables to a platter. Discard herb stems and bay leaf. Bring the broth to a simmer on the stove, whisk in the cornstarch slurry, and cook for 2-3 minutes until glossy. Shred or slice the beef and serve with greens, vegetables, and gravy.

# Notes:

01 - Chuck roast is done when it pulls apart easily with a fork.
02 - Add greens near the end so they stay tender and flavorful.
03 - Leftovers keep well for up to 4 days refrigerated.

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