Classic hearty beef supper (Print View)
Hearty beef roast with root veggies offers comforting flavors for family meals.
# What You'll Need:
→ Beef
01 - 3.3 lbs beef chuck roast, trimmed
→ Vegetables
02 - 4 large carrots, peeled and cut into chunks
03 - 4 medium potatoes, peeled and quartered
04 - 2 medium onions, quartered
05 - 3 celery stalks, cut into 2-inch pieces
06 - 4 garlic cloves, smashed
→ Seasonings & Herbs
07 - 2 tbsp olive oil
08 - 2 tsp kosher salt
09 - 1 tsp freshly ground black pepper
10 - 1 tsp dried thyme
11 - 1 tsp dried rosemary
12 - 2 bay leaves
→ Liquids
13 - 2 cups beef broth
14 - 1/2 cup dry red wine (optional)
# Step-by-Step Directions:
01 - Set oven to 325°F (160°C) to prepare for roasting.
02 - Pat the beef dry with paper towels and season all sides evenly with kosher salt and freshly ground black pepper.
03 - Heat olive oil in a large Dutch oven over medium-high heat. Sear the roast on all sides until deep brown, about 8 minutes total. Remove and set aside.
04 - Add onions, carrots, celery, and garlic to the pot and sauté for 4 minutes until fragrant.
05 - Return the roast to the pot. Arrange potatoes, thyme, rosemary, and bay leaves around the meat.
06 - Pour in beef broth and optional red wine, then bring the mixture to a simmer on the stovetop.
07 - Cover the pot tightly and transfer to the preheated oven. Roast for 2 to 2.5 hours until beef is tender and vegetables are cooked through.
08 - Remove the roast and vegetables from the pot and let rest for 10 minutes before slicing. Serve with the pan juices.
# Expert Suggestions:
01 -
- The beef becomes so tender it falls apart with just a fork, and the vegetables absorb all those deep, savory flavors.
- You can prep everything in 20 minutes and then let the oven do the work while you breathe and relax.
- It's the kind of meal that tastes like you spent hours in the kitchen, but mostly you just needed patience.
02 -
- Don't skip the searing step or rush it; that brown crust is where half the flavor comes from, and it only takes a few extra minutes.
- If your vegetables are turning mushy while the meat is still tough, it means your oven temperature is off—check it with a thermometer and adjust accordingly.
03 -
- Invest in a good Dutch oven with a tight-fitting lid; it distributes heat evenly and keeps moisture in, which is crucial for tender meat.
- If your roast is thinner than 5 centimeters, reduce the cooking time to 1.5 to 2 hours, checking with a meat thermometer for an internal temperature of 75°C (165°F) for medium.