Name: Hearty Boneless Beef Chuck Roast with Vegetables
Prep time: 20 min
Cook time: 3 h 30 min
Total time: 3 h 50 min
Cuisine: American
Ingredients: 3 to 4 lb boneless beef chuck roast; 2 tablespoons olive oil; Salt and pepper to taste; 1 large yellow onion, chopped; 4 garlic cloves, minced; 4 large carrots, cut into chunks; 3 celery stalks, chopped; 4 medium Yukon gold potatoes, quartered; 2 tablespoons tomato paste; 1 tablespoon Worcestershire sauce; 2 cups beef broth; 1 teaspoon dried thyme; 1 teaspoon dried rosemary; 2 bay leaves; Fresh parsley for garnish (optional)

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Tender, slow-cooked Hearty Boneless Beef Chuck Roast with Vegetables simmered with hearty root vegetables in a rich, savory broth—perfect for a cozy, satisfying dinner. This recipe delivers the ultimate comfort meal, combining flavorsome beef with nourishing vegetables for a truly heartwarming experience.

Hearty Boneless Beef Chuck Roast with Vegetables

Ingredients

3 to 4 lb boneless beef chuck roast

2 tablespoons olive oil

Salt and pepper to taste

1 large yellow onion, chopped

4 garlic cloves, minced

4 large carrots, cut into chunks

3 celery stalks, chopped

4 medium Yukon gold potatoes, quartered

2 tablespoons tomato paste

1 tablespoon Worcestershire sauce

2 cups beef broth

1 teaspoon dried thyme

1 teaspoon dried rosemary

2 bay leaves

Fresh parsley for garnish (optional)

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

Directions

Preheat oven to 300°F (150°C).

Pat the beef roast dry with paper towels, then season generously with salt and pepper on all sides.

In a large Dutch oven or oven-safe pot, heat olive oil over medium-high heat. Sear the roast on all sides until browned, about 3-4 minutes per side. Transfer to a plate.

In the same pot, add chopped onion and cook for 3-4 minutes until softened. Add garlic and cook for another minute.

Stir in tomato paste, Worcestershire sauce, thyme, and rosemary. Cook for 1 minute.

Add carrots, celery, and potatoes, then place the roast on top.

Pour in beef broth and add bay leaves. The liquid should reach about halfway up the roast—add a bit more broth or water if needed.

Cover with lid and transfer to the oven. Roast for 3 to 3½ hours, or until the meat is fork-tender.

Remove roast and vegetables carefully. Discard bay leaves. Optionally, skim fat from the broth or reduce it on the stovetop to concentrate flavors.

Slice roast against the grain, serve with vegetables, and spoon broth over the top. Garnish with parsley if desired.

Servings and Timing

Prep Time: 20 minutes

Cooking Time: 3 hours 30 minutes

Total Time: 3 hours 50 minutes

Servings: 6 servings

Variations

I like to mix things up with this recipe by adding other vegetables like parsnips, turnips, or sweet potatoes, depending on what’s in season. If you’re a fan of a bit of spice, adding a pinch of crushed red pepper flakes or a splash of hot sauce to the broth can elevate the flavor. For a slightly different taste, I’ve swapped the beef broth with chicken or vegetable broth for a lighter alternative.

Storage/Reheating

This hearty roast keeps well in the fridge for up to 3 days. I store it in an airtight container to preserve its flavor. When reheating, I like to warm it gently on the stovetop or in the oven, covered, to keep the meat tender and the broth from evaporating too much. If I want to freeze leftovers, I separate the beef and vegetables, placing them in freezer-safe bags or containers. They can last up to 3 months in the freezer.

FAQs

How do I make sure my beef chuck roast is tender?

I always cook the beef low and slow, as the slow-roasting method helps break down the tough fibers, making the roast fork-tender and juicy. Make sure not to rush the cooking process for the best results.

Can I cook this recipe in a slow cooker?

Yes, I’ve made this roast in a slow cooker before. Just follow the same steps for searing the roast and sautéing the vegetables, then transfer everything to the slow cooker. Cook on low for 7-8 hours or until the meat is tender.

Can I use a different cut of beef for this recipe?

While chuck roast is ideal due to its tenderness and flavor after slow cooking, you could use brisket or round roast as alternatives. However, chuck roast will provide the best results in terms of flavor and texture.

Can I make this recipe ahead of time?

Definitely! This dish reheats beautifully, so I like to make it the day before and let the flavors meld overnight. Just be sure to store it in an airtight container in the fridge.

What can I serve this roast with?

I usually serve it with a side of crusty bread or a simple green salad. For a heartier meal, mashed potatoes or rice are perfect options to soak up all the delicious broth.

Conclusion

This Hearty Boneless Beef Chuck Roast with Vegetables is the epitome of comfort food. It’s a satisfying and nourishing meal that brings warmth and joy to any dinner table. Whether you're enjoying it with family on a Sunday night or preparing a cozy meal to share with friends, this recipe is sure to be a hit. The tender beef, flavorful broth, and wholesome vegetables create a well-rounded dish that’s as comforting as it is delicious.

Recipe:

Hearty Boneless Beef Chuck Roast with Vegetables

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Author: Cheryl
Total Time: 3 hours 50 minutes
Yield: 6 servings
Diet: Gluten Free

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Description

Tender, slow-cooked beef chuck roast simmered with hearty root vegetables in a rich, savory broth—perfect for a cozy, satisfying dinner. This recipe delivers the ultimate comfort meal, combining flavorsome beef with nourishing vegetables for a truly heartwarming experience.

Instructions

Preheat oven to 300°F (150°C).
Pat the beef roast dry with paper towels, then season generously with salt and pepper on all sides.
In a large Dutch oven or oven-safe pot, heat olive oil over medium-high heat. Sear the roast on all sides until browned, about 3-4 minutes per side. Transfer to a plate.
In the same pot, add chopped onion and cook for 3-4 minutes until softened. Add garlic and cook for another minute.
Stir in tomato paste, Worcestershire sauce, thyme, and rosemary. Cook for 1 minute.
Add carrots, celery, and potatoes, then place the roast on top.
Pour in beef broth and add bay leaves. The liquid should reach about halfway up the roast—add a bit more broth or water if needed.
Cover with lid and transfer to the oven. Roast for 3 to 3½ hours, or until the meat is fork-tender.
Remove roast and vegetables carefully. Discard bay leaves. Optionally, skim fat from the broth or reduce it on the stovetop to concentrate flavors.
Slice roast against the grain, serve with vegetables, and spoon broth over the top. Garnish with parsley if desired.