A classic comfort food featuring tender, fall-apart beef braised low and slow with vegetables in a rich, savory broth. This one-pot meal is perfect for family dinners and develops deep, complex flavors as it cooks.
Serve with crusty bread to soak up the delicious braising liquid. Frozen vegetables can be substituted, though fresh vegetables provide better texture and flavor.
Can be made up to 1 day ahead; store covered in the refrigerator and reheat gently before serving.
Ingredients
Scale
Measurement units
- 4 lb Beef chuck roast
- 2 tbsp Vegetable oil
- 1 tsp Salt
- ½ tsp Black pepper
- 1 large Yellow onion, chopped
- 4 cloves Garlic cloves, minced
- 4 medium Carrots, sliced
- 4 medium Potatoes, cubed
- 2 cups Beef broth
- 1 cup Red wine
- 2 tbsp Tomato paste
- 2 Bay leaves
- 1 tsp Dried thyme
- 1 tsp Dried rosemary
- 2 tbsp Cornstarch
Ingredients
Scale
Measurement units
- 4 lb Beef chuck roast
- 2 tbsp Vegetable oil
- 1 tsp Salt
- ½ tsp Black pepper
- 1 large Yellow onion, chopped
- 4 cloves Garlic cloves, minced
- 4 medium Carrots, sliced
- 4 medium Potatoes, cubed
- 2 cups Beef broth
- 1 cup Red wine
- 2 tbsp Tomato paste
- 2 Bay leaves
- 1 tsp Dried thyme
- 1 tsp Dried rosemary
- 2 tbsp Cornstarch
Instructions
Preheat oven
Preheat your oven to 325°F.
Equipment: oven, Large Dutch oven with lid (5 to 6 quart capacity)
Prepare the beef roast
Pat Beef chuck roast (4 lb) dry with paper towels.
Season generously on all sides with Salt (1 tsp) and Black pepper (½ tsp) .
Equipment: paper towels
Heat oil
Heat Vegetable oil (2 tbsp) in a large Dutch oven over medium-high heat until shimmering.
Equipment: Dutch oven, Large Dutch oven with lid (5 to 6 quart capacity)
Sear the beef
Sear Beef chuck roast on all sides until deeply browned, about 15 minutes in all (approximately 3 to 4 minutes per side).
Transfer to a plate.
Equipment: Dutch oven, plate
Cook the onion
Reduce heat to medium.
Add the diced Yellow onion, chopped (1 large) to the pot and cook until softened.
Equipment: Dutch oven
Add garlic and tomato paste
Add the minced Garlic cloves, minced (4 cloves) and Tomato paste (2 tbsp) stirring constantly until fragrant.
Equipment: Dutch oven
Deglaze with wine
Pour in Red wine (1 cup) .
Scrape up any browned bits from the bottom of the pot with a wooden spoon.
Equipment: Dutch oven, wooden spoon
Add beef and liquids
Return Beef chuck roast to the pot.
Add Beef broth (2 cups) Bay leaves Dried thyme (1 tsp) and Dried rosemary (1 tsp) .
Equipment: Dutch oven
Transfer to oven
Bring the liquid to a simmer.
Cover the pot with a lid and transfer to the preheated oven.
Equipment: Dutch oven, lid, oven, Large Dutch oven with lid (5 to 6 quart capacity)
Initial braise and add vegetables
Braise in the oven.
Remove the pot from the oven and add Carrots, sliced (4 medium) and Potatoes, cubed (4 medium) .
Equipment: oven, Dutch oven, Large Dutch oven with lid (5 to 6 quart capacity)
Continue braising
Return to the oven and continue braising until the vegetables are tender and the beef shreds easily with a fork.
Equipment: oven, Dutch oven, Large Dutch oven with lid (5 to 6 quart capacity)
Transfer to serving platter
Remove the pot from the oven and discard the Bay leaves.
Transfer the beef and vegetables to a serving platter.
Equipment: serving platter, Large Dutch oven with lid (5 to 6 quart capacity)
Thicken sauce (optional)
If desired, whisk Cornstarch (2 tbsp) with enough cold water to make a thin slurry.
Stir into the braising liquid over medium heat to thicken the sauce, simmering.
Equipment: whisk, Dutch oven
Strain and serve
Strain the sauce through a fine-mesh sieve if desired, or serve as is with the vegetables and beef.
Equipment: fine-mesh sieve
Tomorrow's Meal
Pot Roast Hash
Leftover roast, potatoes and carrots crisped in a skillet and topped with a fried egg.
You'll need to pick up:
EggsOil or butter for the pan
Quick overview:
- 1.Chop the leftover beef, potatoes and carrots into small pieces
- 2.Heat 1 tbsp oil in a large skillet over medium-high heat
- 3.Add the chopped beef and vegetables in a single layer and cook without stirring for 5 minutes until crisp on the bottom
- 4.Stir, add a splash of leftover braising liquid, and cook 4 minutes more
- 5.Fry an egg for each person in the same skillet and serve on top
Before you cook
Cook notes
- • Serve with crusty bread to soak up the delicious braising liquid.
- • Frozen vegetables can be substituted, though fresh vegetables provide better texture and flavor.
- • Can be made up to 1 day ahead; store covered in the refrigerator and reheat gently before serving.
Ratings
Loading ratings…
Your rating
Have you cooked this?
Comments
Loading comments…
Ready to cook? Or want to explore more recipes?