Classic Hearty Beef Supper (Print Version)
Slow-cooked beef roast with carrots, potatoes, and herbs for a warm family dinner.
# What You Need:
→ Beef
01 - 3.3 lbs (1.5 kg) 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 tablespoons olive oil
08 - 2 teaspoons kosher salt
09 - 1 teaspoon freshly ground black pepper
10 - 1 teaspoon dried thyme
11 - 1 teaspoon dried rosemary
12 - 2 bay leaves
→ Liquids
13 - 2 cups (500 ml) beef broth
14 - 1/2 cup (120 ml) dry red wine (optional)
# How to Prepare:
01 - Set the oven temperature to 325°F (160°C).
02 - Pat the beef chuck roast 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 or heavy ovenproof pot over medium-high heat. Sear the beef roast on all sides until a deep brown crust forms, approximately 8 minutes total. Remove the roast and set aside.
04 - Add quartered onions, chopped carrots, celery pieces, and smashed garlic cloves to the pot and sauté for 4 minutes until slightly softened.
05 - Return the seared roast to the pot. Arrange the quartered potatoes, dried thyme, dried rosemary, and bay leaves around the meat.
06 - Pour in the beef broth and dry red wine, if using. Bring the mixture to a gentle simmer on the stovetop.
07 - Cover the pot tightly with its lid and transfer to the preheated oven. Roast for 2 to 2.5 hours, or until the beef is tender and vegetables are fully cooked.
08 - Remove the roast and vegetables from the pot and let rest for 10 minutes before slicing. Serve with the pan juices.
# Expert Advice:
01 -
- The meat falls apart so easily you barely need a knife, which always feels like a small kitchen victory.
- Everything cooks together, meaning one pot does all the heavy lifting and cleanup is blissfully simple.
- Root vegetables become sweet and tender from the braising liquid, tasting nothing like their raw selves.
02 -
- Don't skip the searing step; those browned bits are liquid gold that seasons your entire braise.
- If your pot isn't truly ovenproof or your lid doesn't seal well, the vegetables can dry out, so make sure both are heavy-duty.
03 -
- Trim excess fat from the roast before searing, but leave a thin cap—it renders during cooking and keeps the meat moist.
- If your pot is small, cut the roast in half so it sits closer to the liquid and braises more evenly.