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.
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)
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.
Notes
For a spicier kick, add crushed red pepper flakes or hot sauce to the broth.
For lighter flavor, try swapping beef broth with chicken or vegetable broth.
Feel free to mix in other root vegetables like parsnips, turnips, or sweet potatoes depending on what’s in season.
This dish reheats beautifully and can be made ahead of time.
If you prefer, you can also cook this in a slow cooker. Cook on low for 7-8 hours after searing the roast and sautéing the vegetables.
- Prep Time: 20 minutes
- Cook Time: 3 hours 30 minutes
- Category: Main Course
- Method: Oven Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 7g
- Sodium: 720mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 6g
- Protein: 25g
- Cholesterol: 90mg
