A classic, comforting one-pot meal featuring tender beef braised low and slow with vegetables. This timeless dish is perfect for family dinners and creates its own rich, savory gravy.
Serve with crusty bread to soak up the delicious gravy. Store covered in an airtight container in the refrigerator for up to 4 days before serving.
Ingredients
Scale
Measurement units
- 4 pounds Beef chuck roast
- 2 tbsp Vegetable oil
- 1 tsp Salt
- ½ tsp Black pepper
- 1 Yellow onion (large, chopped)
- 4 Carrots (medium, cut into chunks)
- 4 Potatoes (medium, cut into chunks)
- 3 Garlic (cloves, minced)
- 2 cups Beef broth
- 1 cup Water
- 2 Bay leaves
- 1 tsp Dried thyme
- 1 tsp Dried rosemary
Ingredients
Scale
Measurement units
- 4 pounds Beef chuck roast
- 2 tbsp Vegetable oil
- 1 tsp Salt
- ½ tsp Black pepper
- 1 Yellow onion (large, chopped)
- 4 Carrots (medium, cut into chunks)
- 4 Potatoes (medium, cut into chunks)
- 3 Garlic (cloves, minced)
- 2 cups Beef broth
- 1 cup Water
- 2 Bay leaves
- 1 tsp Dried thyme
- 1 tsp Dried rosemary
Instructions
Preheat oven
Preheat your oven to 325°F.
Equipment: oven
Prepare the beef roast
Pat the beef roast (3 lb) dry with paper towels.
Season all sides generously with salt and black pepper.
Equipment: paper towels
Heat oil in Dutch oven
Heat vegetable oil (2 tbsp) in a large Dutch oven over medium-high heat until shimmering.
Equipment: Dutch oven
Sear the beef roast
Sear the beef roast on all sides until deeply browned.
Transfer to a plate.
Equipment: plate
Sauté aromatics
Reduce heat to medium.
Add the diced onion (1 large) and minced garlic (4 cloves) to the pot and cook until fragrant.
Equipment: Dutch oven
Deglaze the pot
Pour in the beef broth (2 cups) and water (1 cup).
Scrape up any browned bits from the bottom of the pot with a wooden spoon.
Equipment: wooden spoon
Add roast and herbs
Return the beef roast to the pot.
Add the bay leaves, thyme (1 tsp), and rosemary (1 tsp).
Equipment: Dutch oven
Transfer to oven
Cover the Dutch oven with a lid.
Transfer to the preheated oven.
Equipment: Dutch oven, lid, oven
Braise and add vegetables
Braise in the oven.
Remove from the oven.
Add the carrots (4 large) and potatoes (4 medium) around the roast.
Equipment: oven
Finish cooking
Cover and return to the oven.
Cook until the vegetables are tender and the meat shreds easily with a fork.
Equipment: oven, lid, fork
Rest before serving
Remove from the oven.
Let rest before serving.
Before you cook
Cook notes
- • Store covered in an airtight container in the refrigerator for up to 4 days before serving.
- • Serve with crusty bread to soak up the delicious gravy.
- • Can be prepared up to 1 day ahead; cool completely before refrigerating, then gently reheat before serving.
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