Classic Hearty Beef Supper

There's something about a beef roast that stops time in a kitchen. Years ago, my partner came home on a cold Sunday afternoon asking if I could make something that would warm us both from the inside out, and I threw together this very roast without much of a plan—just chuck, whatever vegetables I had, and faith that low and slow would work its magic. The house filled with a smell so good that neighbors joked about it for weeks, and by the time we sat down, we knew this would become our go-to comfort meal.

I made this for my sister's first dinner party at her new place, and she was so nervous about impressing her new friends that I suggested this roast because it handles itself—you're not standing at the stove sweating over timing. She pulled it from the oven, brought it to the table, and everyone went quiet for a moment before diving in. That's when I knew she'd be making this for years to come.

Ingredients

• Beef chuck roast (1.5 kg): This cut has enough marbling and connective tissue to become silky when braised low and slow; don't use a lean cut or it'll dry out.
• Carrots, potatoes, onions, celery (varied amounts): These vegetables aren't just sides—they're flavor builders that sweeten and soften as they absorb the braising liquid.
• Garlic cloves (4, smashed): Smashing them releases their flavor without overwhelming anything, and they practically dissolve into the sauce.
• Olive oil (2 tbsp): Use regular olive oil, not extra virgin, since you're cooking it hot and the delicate flavor would just burn away.
• Kosher salt and black pepper: Kosher salt is bigger and easier to control than table salt, so you won't accidentally over-salt before the oven even starts.
• Dried thyme and rosemary (1 tsp each): These herbs are woody enough to hold up to the long cooking time without turning bitter.
• Bay leaves (2): They add a subtle earthiness that ties everything together, and you pull them out before serving.
• Beef broth and red wine (500 ml and 120 ml): The wine adds depth (skip it if you prefer), but the broth is the foundation that becomes your sauce.

Instructions

Set your stage:

Preheat the oven to 160°C (325°F) and gather everything you'll need within arm's reach. A Dutch oven is ideal, but any heavy ovenproof pot with a lid works just fine.

Prepare the roast:

Pat the beef completely dry with paper towels—moisture is the enemy of browning. Season all sides generously with salt and pepper, and let it sit for a minute so the seasoning can cling.

Sear for color and flavor:

Heat olive oil in your pot over medium-high heat until it shimmers, then place the roast in carefully. Don't move it around; let each side develop a deep brown crust, about 2 minutes per side, then set it aside on a plate.

Build the flavor base:

In the same pot with all those browned bits, add your onions, carrots, celery, and smashed garlic. Sauté for 4 minutes until they soften and release their fragrance—you're not looking for color here, just for them to start giving up their sweetness.

Bring it together:

Return the roast to the pot and nestle the potatoes, thyme, rosemary, and bay leaves around it. Pour in the broth and wine, letting everything come to a gentle simmer on the stovetop before you move it to the oven.

Let the oven do the work:

Cover the pot tightly and slide it into the preheated oven for 2 to 2.5 hours. The beef is done when a fork slides through it with barely any resistance and the vegetables are completely tender.

Rest and serve:

Remove the roast and vegetables to a cutting board or platter and let everything rest for 10 minutes—this helps the meat stay juicy when you slice it. Serve with the warm pan juices spooned over top.

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Once, I forgot about the resting step and sliced straight from the oven, and the juices pooled on the cutting board instead of staying in the meat. Now I use those 10 minutes to pull out plates and set the table, and the difference is remarkable. That small pause transforms everything from just cooked to truly ready.

Making the Sauce Richer

If you want a thicker, more luxurious sauce, let the roast and vegetables rest while you carefully pour the pan juices into a small saucepan. Simmer for 10 minutes on the stovetop to concentrate the flavors and reduce it slightly. For a silkier finish, mix 1 tablespoon of cornstarch with 2 tablespoons of water to create a slurry, then whisk it in slowly while simmering until you reach the thickness you want—it only takes a minute or two.

Vegetable Swaps and Seasonality

Root vegetables are your playground here. In fall and winter, parsnips bring a subtle sweetness that's different from carrots, and turnips add an earthy, almost peppery note that surprised me the first time I tried them. I've also used Brussels sprouts quartered and added them in the last 45 minutes so they don't fall apart, and they caramelize beautifully in the braising liquid. The beauty of this dish is that whatever vegetables are at their peak will shine, so follow what looks good at your market.

Wine Pairing and Kitchen Timing

A robust red wine like Cabernet Sauvignon pairs beautifully with this roast, either in the pot or in a glass while you cook. The tannins in red wine actually soften during the long braise, so what might seem bold at first becomes mellowed and integrated. If you're not a wine drinker or prefer to skip the alcohol entirely, just use an extra cup of broth—you'll lose a bit of complexity, but the roast will still be delicious.

• Start this recipe in the early afternoon for a dinner around 7 or 8 PM.
• The beauty of braised dishes is that they actually taste better the next day when flavors have settled, so don't hesitate to make it ahead.
• If you're short on time, increase the oven temperature to 180°C and reduce cooking time to 1.5 to 1.75 hours, though the meat won't be quite as tender.

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This roast has fed my family through cold winters and celebrated quiet weekends, and it never once disappointed. There's comfort in knowing that something this good can be this simple.

Recipe FAQs

→ What cut of beef works best for this dish?

Beef chuck roast is ideal due to its marbling and toughness, which breaks down into tender, flavorful meat when slow-cooked.

→ Can I substitute the root vegetables?

Yes, turnips or parsnips can replace potatoes for a slightly different flavor and texture profile.

→ Is red wine necessary in the cooking liquid?

The red wine is optional but adds depth and richness to the broth for enhanced flavor.

→ How can I thicken the sauce after cooking?

Remove the roast and vegetables, then simmer the pan juices to reduce or mix cornstarch with water and stir in to thicken.

→ What temperature should the oven be set to?

Preheat the oven to 160°C (325°F) for gentle roasting ensuring tender meat and fully cooked vegetables.

→ How long should the roast rest before serving?

Let the roast rest for about 10 minutes after cooking to allow juices to redistribute for optimal moisture.