4 HRS 30 MINS
Time to Cook
Preheat oven to 325°F. Heat oil in a large, heavy pot over MEDIUM-HIGH heat. Season Chuck Roast all over with 1 tsp. salt and 1 tsp. pepper and cook, turning once, until deeply browned on both sides, about 15 minutes. Transfer to a large plate and return pot to the heat.
Add carrots, garlic, celery, and onion and cook, stirring occasionally (and reducing heat to MEDIUM to avoid burning, if needed), for 5 minutes more. Transfer vegetables to plate with beef.
Add broth, cranberries, mustard, cranberry sauce, 1 tsp. salt, and ¼ tsp. pepper to the pot and whisk to combine, scraping up any browned bits. Nestle the roast in the pot, along with any accumulated juices from the plate, with the vegetables and rosemary sprigs tucked around and over it. Bring to a boil over MEDIUM-HIGH heat, cover the pot, arrange in the oven, and cook until just starting to get tender, 1 ½-2 hours.
Carefully uncover the pot, gently stir in potatoes, and re-cover the pot. Continue cooking until beef pulls apart when shredded with a fork and potatoes are very tender, about 1 hour more.
Transfer roast and vegetables to a large platter, spoon some of the pan juices generously over the top, and garnish with chopped rosemary. Degrease the remaining pan juices, if you like, and serve drizzled over each serving.
Nutrition information per serving: 720 Calories; 289.4 Calories from fat; 32.2 g Total Fat (12.3 g Saturated Fat; 14.3 g Monounsaturated Fat); 194.8 mg Cholesterol; 812.5 mg Sodium; 49.7 g Total Carbohydrate; 5.7 g Dietary Fiber; 51 g Protein; 4.6 mg Iron; 797.6 mg Potassium; 0.2 mg Thiamin; 0.3 mg Riboflavin; 13.8 mg Niacin (NE); 0.7 mg Vitamin B6; 3.3 mcg Vitamin B12; 11.9 mg Zinc; 47.7 mcg Selenium; 198.2 mg Choline.
This recipe is an excellent source of Protein, Riboflavin, Vitamin B6, Iron, Zinc, and Choline. It is a good source of Thiamin and Potassium.