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A starter menu for the Fall season featuring soups, breads, stews, entrees, and desserts that draw on autumnal flavors like harvest spices, hearty roots, and warm comforts to evoke that crisp, leaf-crunching vibe!
Entrees
Tender Chuck Roast with Vegetables
Fall
dinner
Succulent chuck roast, slow-braised to melt-in-your-mouth perfection in a rich, herb-infused jus. Paired with a vibrant medley of roasted root vegetables—carrots, potatoes, and onions caramelized to sweet, earthy bliss.
Adapted from https://x.com/rock716860/status/1971979267941847350
RECIPE
Tender Chuck Roast with Vegetables
Succulent chuck roast, slow-braised to melt-in-your-mouth perfection in a rich, herb-infused jus. Paired with a vibrant medley of roasted root vegetables—carrots, potatoes, and onions caramelized to sweet, earthy bliss.
Prep --
Cook --
Total --
Fall
dinner
Ingredients
Cook Mode
For the roast
- 3-4 lb chuck roast
- 2 tbsp olive oil
- 2 tsp salt
- 1 tsp black pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1 tbsp Worcestershire sauce
- 3 cups beef broth (or 2 cups broth + 1 cup water)
- 1 tbsp tomato paste (optional, for richness)
Vegetables
- 1 lb (450 g) baby potatoes (or quartered gold potatoes)
- 4-5 large carrots, peeled & cut into big chunks
- 1 large onion, quartered
- 34 garlic cloves, smashed
For thickening (optional)
- 2 tbsp cornstarch + 2 tbsp cold water (slurry)
Preparation
1
Pat the chuck roast dry with paper towels and then rub with olive oil, salt, pepper, garlic powder, onion powder, thyme, and rosemary.
2
Heat 2 tbsp olive oil in a large Dutch oven or heavy pot over medium-high heat. Sear the roast 3–4 min per side until deep brown. Remove and set aside.
3
Add onion and garlic to the pot; sauté for 2–3 min until fragrant. Stir in tomato paste and Worcestershire sauce; cook 1 min. Pour in beef broth, scraping up browned bits.
4
Put the chuck roast in the pot and arrange potatoes and carrots around it.
5
Slow cook the roast: If using an oven, cover with lid and bake at 325°F for 3.5 – 4.5 hours. If using a slow cookier, cok on LOW 8–9 hrs or HIGH 5–6 hrs. If using an Instant Pot, high pressure 60–70 min, natural release 15 min.
6
Optionally, to thicken the sauce: first remove roast & veggies from the pot and place onto a large plate. Mix 1 tbsp corn starch and 1 tbsp water in a small bowl and stir the mix. Then with a whisk, slowly stir the mix into the pot of simmering juices until it has slightly thickened.
7
Slice or shred the chuck roast and serve with the tender carrots & potatoes.