Description
A comforting, slow-cooked classic featuring fork-tender beef, sweet carrots, and creamy potatoes, all simmered in a rich, herb-infused broth.
Ingredients
- 3–4 lb chuck roast
- Salt and freshly ground black pepper, to taste
- 2 tbsp olive oil
- 2 yellow onions, sliced
- 4 cloves garlic, minced
- 4–5 carrots, peeled and cut into chunks
- 1.5 lb Yukon gold potatoes, halved
- 3 cups beef broth
- 2 tbsp tomato paste
- 4–5 sprigs fresh thyme
- 2 sprigs fresh rosemary
- 2 bay leaves
- Fresh parsley, for garnish (optional)
Instructions
- Pat the chuck roast dry and season generously with salt and pepper.
- Heat olive oil in a Dutch oven over medium-high heat. Sear the roast on all sides until deeply browned. Remove and set aside.
- Lower the heat, then add onions and garlic. Sauté until soft and golden, scraping up any browned bits.
- Add tomato paste and cook for 1 minute. Deglaze with a bit of beef broth, scraping the bottom of the pot.
- Return the beef to the pot. Nestle in carrots, potatoes, thyme, rosemary, and bay leaves.
- Pour in remaining beef broth until it comes halfway up the sides of the roast.
- Cover and braise on the stovetop or in a 325°F oven for about 3 hours, until meat is fork-tender and vegetables are soft.
- Remove herbs and bay leaves. Adjust seasoning as needed, then slice or shred beef. Serve with vegetables and ladle gravy over the top.
Notes
- Garnish with fresh parsley or thyme for added color and flavor.
- Serve with crusty bread, egg noodles, or a green salad for a full meal.
- Leftovers can be used in sandwiches or repurposed into new meals.
- To thicken the sauce, simmer uncovered or add a cornstarch slurry after cooking.
