Slow-Roasted Beef Pot Roast (Printable Version)

Hearty slow-roasted beef paired with aromatic root vegetables and fresh herbs, ideal for a comforting meal.

# What You Need:

→ Beef

01 - 1 (3–4 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, sub more 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

# Step-by-Step:

01 - Set oven temperature to 300°F.
02 - Pat beef dry with paper towels and season all sides evenly with kosher salt and black pepper.
03 - Heat olive oil in a large Dutch oven over medium-high heat. Brown beef on all sides until deep golden, about 3 to 4 minutes per side. Remove and set aside.
04 - Add onions, carrots, parsnips, potatoes, and celery to the pot and cook, stirring occasionally, for 5 minutes. Add garlic and tomato paste and cook for another minute.
05 - Pour in red wine and stir, scraping browned bits from the pot. Simmer for 2 minutes to reduce slightly.
06 - Return beef to pot and add beef broth, Worcestershire sauce, thyme, rosemary, and bay leaves. Ensure liquid covers halfway up the beef.
07 - Bring mixture to a simmer on stovetop, cover with lid, then transfer pot to oven and roast for 3 to 3½ hours until beef is fork-tender and vegetables are soft.
08 - Remove pot from oven. Discard herb stems and bay leaves. Let beef rest 10 minutes before slicing or shredding. Serve with vegetables and pan juices.

# Expert Advice:

01 -
  • The beef becomes so tender it falls apart with just a fork, no knife needed.
  • Everything cooks in one pot, so cleanup is minimal and the flavors marry beautifully.
  • Your kitchen will smell incredible for hours, the kind of aroma that makes people wander in asking whats for dinner.
  • Leftovers taste even better the next day, whether you eat them as is or pile them onto crusty bread.
02 -
  • Don't skip the searing step, that browned crust is where most of the flavor lives.
  • If your liquid level looks low partway through, add a splash more broth to keep things from drying out.
  • Letting the beef rest after roasting helps the juices redistribute so every bite stays moist.
03 -
  • Use a heavy Dutch oven with a tight lid to trap moisture and keep the heat even throughout the long roast.
  • If you don't have red wine, just use more beef broth, the dish will still be deeply flavorful.
  • Let the beef come to room temperature for 30 minutes before searing so it cooks more evenly.
  • Add a splash of balsamic vinegar at the end for a subtle sweetness that balances the savory richness.
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