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Chuck Roast with Potatoes and Onions

Name: Chuck Roast with Potatoes and Onions
Prep time: 20 min
Cook time: 4 h
Total time: 4 h 20 min
Ingredients: 1814 g beef chuck roast, lean + fat, raw; 1361 g potatoes, white, raw; 450 g onion, raw; 20 g garlic, raw; 56 g butter, salted, as sold; 1892 g beef broth/stock, as sold; 0.5 g tony's creole seasoning, to taste, dry

776 kcal52.5 g protein34.5 g carbs46.8 g fat8 servings

Ingredients (raw weights)

1814 g beef chuck roast, lean + fat, raw
1361 g potatoes, white, raw
450 g onion, raw
20 g garlic, raw
56 g butter, salted, as sold
1892 g beef broth/stock, as sold
0.5 g tony's creole seasoning, to taste, dry
Rosemary, to taste – no amount given (not in macros)
cooking oil, as sold – no amount given (not in macros)

Steps

Stab holes in the chuck roast and stuff them with garlic cloves.
Sear the roast in butter and season it.
Chop the onions.
Remove the roast, brown the onions in the same pot.
Return the roast, cover with beef broth and simmer 3–4 hours.
Cut the potatoes and toss with seasoning, rosemary and butter; spread on a pan.
Bake the potatoes about 45 minutes at 375°F.
The roast is done when it falls apart with a fork; portion it out.

Recipe by @corrydelaney · original post.

Macros per serving calculated from USDA FoodData Central using raw weights. Serving ≈ 491 g cooked (estimated – replace with your own weighed number). Log by weight: (your portion g ÷ total cooked batch g) × 8 servings.