Slow-Roasted Beef with Vegetables (Printable)

Tender beef and root vegetables cooked slowly with herbs for a hearty, comforting main course.

# What You’ll Need:

→ Beef

01 - 1 (3.5 lb) boneless beef chuck roast
02 - 1 ½ tsp kosher salt
03 - 1 tsp freshly ground black pepper

→ Vegetables

04 - 4 medium carrots, peeled and cut into large chunks
05 - 3 parsnips, peeled and cut into large chunks
06 - 2 medium yellow onions, cut into wedges
07 - 3 medium potatoes, peeled and quartered
08 - 2 celery stalks, cut into large pieces
09 - 6 cloves garlic, peeled and smashed

→ Seasonings & Herbs

10 - 2 tbsp tomato paste
11 - 2 cups beef broth
12 - 1 cup dry red wine (optional, substitute additional broth if preferred)
13 - 2 tbsp Worcestershire sauce
14 - 3 sprigs fresh thyme
15 - 2 sprigs fresh rosemary
16 - 2 bay leaves

→ Cooking Fat

17 - 2 tbsp olive oil

# Directions:

01 - Set oven temperature to 300°F and allow it to fully heat.
02 - Pat beef roast dry using paper towels. Season evenly with kosher salt and freshly ground black pepper on all sides.
03 - Heat olive oil in a large Dutch oven over medium-high heat. Sear beef on all sides until deeply browned, approximately 3–4 minutes per side. Remove beef and place on a plate.
04 - Add onions, carrots, parsnips, potatoes, and celery into the Dutch oven. Cook for 5 minutes, stirring occasionally. Add garlic and tomato paste, cook for an additional minute.
05 - Pour in red wine, scraping up browned bits from the bottom of the pot. Let simmer for 2 minutes.
06 - Return the seared beef to the pot. Add beef broth, Worcestershire sauce, thyme, rosemary, and bay leaves. Ensure liquid covers about half the height of the beef.
07 - Bring the mixture to a simmer on the stovetop. Cover with a tight-fitting lid and transfer to the preheated oven.
08 - Roast for 3 to 3.5 hours, or until beef is tender and vegetables are cooked through.
09 - Remove from oven. Discard herb stems and bay leaves. Let beef rest for 10 minutes before slicing or shredding. Serve with vegetables and pan juices.

# Expert Tips:

01 -
  • The beef becomes so tender it falls apart with just a fork, and the vegetables soak up all those deep, savory flavors.
  • It's mostly hands-off cooking, so you can do other things while the oven does the work.
  • One pot means less cleanup, and the leftovers taste even better the next day.
02 -
  • Do not skip the searing step, that browned crust is where most of the flavor starts and it makes all the difference in the final dish.
  • If your liquid level is too low, the beef will dry out, so make sure it comes at least halfway up the roast before you put it in the oven.
03 -
  • Use a heavy Dutch oven with a tight lid, a flimsy pot will let too much moisture escape and the beef won't cook evenly.
  • Let the beef come to room temperature for 30 minutes before searing so it browns better and cooks more evenly.
  • Taste the juices before serving and adjust the salt if needed, sometimes the broth isn't salty enough on its own.
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