Prime Rib-Style Chuck Roast with Carrots & Rolls
Sunday roast, weeknight-friendly cut.
$27.97 total
Ingredients & Cost Breakdown
| 3 lb chuck roast | $16.50 |
| 1 lb carrots | $2.44 |
| 2 lb potatoes | $2.97 |
| 1 onion | $1.48 |
| 2 cups beef broth | $1.98 |
| Dinner rolls, side | $2.20 |
| Herbs & garlic | $0.40 |
| Total | $27.97 |
Shopping List
Exactly what to grab at the store — whole units, no guessing at "half an onion."
- 3 lb chuck roast
- 1 lb carrots
- 2 lb potatoes
- 1 onion
- 2 cups beef broth
- Dinner rolls, side
- Herbs & garlic
How to Make It
- Sear chuck roast on all sides in a hot pot, about 8 minutes total.
- Add onion, carrots, potatoes, broth, and herbs.
- Cover and braise at 300°F (or simmer on the stovetop) for 2.5–3 hours until fork-tender.
- Rest 10 minutes, then slice or shred.
- Serve with the braised vegetables and dinner rolls, spooning pan juices over everything.
No-Time-For-That Tip: This is a lazy Sunday move — the braise does the work, you just can't open the lid and peek every ten minutes.
Gear for this recipe
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