Slow-Roasted Beef with Vegetables (Printer-friendly)

Tender beef slow-roasted alongside hearty root vegetables and fragrant herbs for a cozy meal.

# What You'll Need:

→ Beef

01 - 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 with 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

# Steps:

01 - Set the oven to 300°F (150°C) to warm up while preparing the ingredients.
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. Brown the beef on all sides for 3 to 4 minutes per side to develop a deep crust. Remove and set aside.
04 - Add onions, carrots, parsnips, potatoes, and celery to the pot. Cook, stirring occasionally, for 5 minutes until slightly softened. Stir in garlic and tomato paste, cooking an additional minute.
05 - Pour in red wine to deglaze, scraping up browned bits from the bottom. Let simmer for 2 minutes to reduce slightly.
06 - Return the beef to the pot. Add beef broth, Worcestershire sauce, thyme, rosemary, and bay leaves. Ensure the liquid reaches halfway up the roast's sides.
07 - Bring the mixture to a simmer on the stovetop. Cover with a tight-fitting lid and transfer to the preheated oven.
08 - Cook for 3 to 3½ hours until the beef is tender and vegetables are soft when pierced with a fork.
09 - Remove from oven, discard herb stems and bay leaves. Let the beef rest for 10 minutes before slicing or shredding. Serve alongside the vegetables with pan juices.

# Expert Advice:

01 -
  • The beef becomes so tender you can pull it apart with a spoon, and the pan juices taste like hours of care.
  • Root vegetables soak up all the savory drippings and turn sweet and soft without falling apart.
  • It fills the house with a smell that makes everyone wander into the kitchen asking when dinner will be ready.
  • Leftovers taste even better the next day, tucked into crusty bread or warmed over mashed potatoes.
02 -
  • If you skip the searing step, the beef will still cook but you will lose the deep caramelized flavor that makes this dish special.
  • The liquid should only come halfway up the roast, not cover it completely, or the beef will boil instead of roast and the texture will be stringy.
  • Opening the oven every twenty minutes to check on it releases heat and adds cooking time, so trust the process and leave it covered.
03 -
  • Let the beef come to room temperature for thirty minutes before searing so it browns evenly and cooks more gently in the oven.
  • Use a heavy pot with a tight fitting lid to trap moisture and keep the heat steady throughout the long roast.
  • Taste the pan juices before serving and adjust with a pinch of salt or a few drops of vinegar if they need balance.
Go Back