Slow-cooked beef with carrots, potatoes, and herbs yields a tender, flavorful main dish.
# Components:
→ Beef
01 - 1 (3 to 4 lb) chuck roast
02 - 2 tsp kosher salt
03 - 1 tsp freshly ground black pepper
04 - 2 tbsp olive oil
→ Vegetables
05 - 4 large carrots, peeled and cut into chunks
06 - 3 parsnips, peeled and cut into chunks
07 - 3 medium Yukon gold potatoes, cut into 2-inch pieces
08 - 2 medium onions, quartered
09 - 4 cloves garlic, peeled and smashed
10 - 2 celery stalks, cut into large pieces
→ Braising Liquid & Seasonings
11 - 2 cups beef broth (gluten-free if needed)
12 - 1 cup dry red wine (or additional beef broth)
13 - 2 tbsp tomato paste
14 - 2 tsp dried thyme
15 - 1 tsp dried rosemary
16 - 2 bay leaves
# Method:
01 - Set the oven to 325°F to prepare for roasting.
02 - Pat the chuck roast dry using 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 and sear the beef for 3 to 4 minutes per side until a deep brown crust forms. Remove and set aside.
04 - Add onions, carrots, parsnips, potatoes, celery, and garlic to the pot and sauté for 5 minutes, stirring occasionally to combine flavors.
05 - Stir in tomato paste and cook for 1 minute to develop depth in the sauce.
06 - Pour in dry red wine, scraping the bottom of the pot to loosen browned bits. Simmer for 2 minutes to slightly reduce the liquid.
07 - Return the seared roast to the pot and add beef broth, dried thyme, dried rosemary, and bay leaves until the liquid reaches halfway up the roast.
08 - Cover the pot and transfer it to the oven. Roast for 2.5 to 3 hours, turning the roast once halfway through, until the beef is fork-tender and vegetables are cooked through.
09 - Remove bay leaves. Let the roast rest for 10 minutes before slicing. Serve with the roasted vegetables and pan juices.
