The Weeknight Table

Yield: 6–8 servingsPrep Time: 25 minutesCook Time: 3½–4 hoursTotal Time: Approximately 4½ hours

Ingredients

Meat

• 3½–4 pounds boneless beef chuck roast

Produce

• 2 large yellow onions, sliced
• 2 medium carrots, cut into thick pieces
• 2 celery stalks, chopped
• 6 cloves garlic, minced
• 4 green onions, sliced
• 6 sprigs fresh thyme
• 1 Scotch bonnet pepper
• 2 bay leaves

Canned Goods

• 2 cans (15 ounces each) butter beans, drained and rinsed
• 2 tablespoons tomato paste

Pantry

• 3 tablespoons vegetable oil
• 2 tablespoons Jamaican browning sauce
• ½ cup bourbon
• 3 cups beef stock, plus more as needed
• 2 tablespoons dark brown sugar
• 3 tablespoons Worcestershire sauce, divided
• 3 tablespoons soy sauce, divided
• 1 tablespoon apple cider vinegar

Dairy

• 2 tablespoons unsalted butter

Spices & Seasonings

• 2 teaspoons kosher salt
• 2 teaspoons garlic powder
• 2 teaspoons onion powder
• 1 teaspoon smoked paprika
• 1 teaspoon freshly ground black pepper
• 1 teaspoon ground allspice
• ½ teaspoon dried thyme

Instructions

Preheat the oven to 325°F. Pat the chuck roast dry with paper towels and place it on a large cutting board. Season the beef all over with the kosher salt, garlic powder, onion powder, smoked paprika, black pepper, allspice, and dried thyme. Drizzle the Jamaican browning sauce, 2 tablespoons of Worcestershire sauce, and 2 tablespoons of soy sauce over the roast, rubbing everything into the meat until evenly coated.

Heat the vegetable oil in a large Dutch oven over medium-high heat. Once the oil is hot, carefully add the chuck roast and sear for 4–5 minutes per side, allowing a deep brown crust to develop before turning. Brown the edges of the roast as well, then transfer the beef to a plate and set aside.

Reduce the heat to medium and add the sliced onions, carrots, celery, and white portions of the green onions to the same Dutch oven. Cook for 6–8 minutes, stirring occasionally, until the vegetables begin to soften and take on some color. Add the minced garlic and tomato paste, stirring everything together for another 2 minutes until the tomato paste darkens slightly and becomes fragrant.

Pour in the bourbon and use a wooden spoon to scrape the bottom of the Dutch oven, releasing all the flavorful browned bits left behind from searing the beef. Allow the bourbon to simmer for 2–3 minutes before adding the beef stock, dark brown sugar, remaining tablespoon of Worcestershire sauce, remaining tablespoon of soy sauce, and apple cider vinegar. Stir everything together until the sugar dissolves and the sauce is well combined.

Return the chuck roast to the Dutch oven, along with any juices that collected on the plate. Add the fresh thyme sprigs, whole Scotch bonnet pepper, and bay leaves, nestling them into the braising liquid around the beef. The liquid should come approximately halfway up the sides of the roast, so add a little more beef stock if necessary. Bring everything to a gentle simmer, cover the Dutch oven with a tight-fitting lid, and transfer it to the preheated oven.

Allow the pot roast to braise for 3–3½ hours, turning the beef once halfway through cooking. Continue cooking until the roast is exceptionally tender and a fork slides easily into the meat with very little resistance. Carefully remove the Dutch oven from the oven and transfer the roast to a serving platter. Remove and discard the thyme stems, bay leaves, and whole Scotch bonnet pepper.

Place the Dutch oven back on the stovetop over medium heat and bring the braising liquid to a gentle simmer. Allow the gravy to reduce for 5–10 minutes, stirring occasionally, until it thickens slightly and develops a rich, glossy consistency. Stir in the unsalted butter until melted, then taste the gravy and adjust the seasoning as needed.

Reduce the heat to low and gently fold the drained butter beans into the brown stew gravy. Allow them to simmer for 5–7 minutes, stirring carefully so the beans remain whole while absorbing the flavors of the sauce. The butter beans should be heated through, tender, and generously coated in the gravy.

Return the chuck roast to the Dutch oven, nestling it into the gravy and butter beans. Spoon the sauce generously over the beef and allow everything to rest together for approximately 10 minutes before serving. Finish with the remaining sliced green onions and serve the pot roast with plenty of brown gravy and butter beans over rice and peas, creamy mashed potatoes, or your favorite Sunday dinner sides.