Description
This classic, hearty beef chuck roast is the ultimate effortless family meal. By searing the meat to lock in juices and slow-cooking it with fresh aromatics, carrots, and potatoes, you achieve a fork-tender dish that melts in your mouth. Perfect for busy weeknights, this one-pot wonder fills the home with a savory, welcoming aroma and tastes even better as leftovers the next day.
Ingredients
4 lb Beef Chuck Roast
2 tbsp Unsalted Butter
1 tbsp Vegetable Oil
1 large Yellow Onion, cut into wedges
2 cloves Garlic
6 large Carrots, halved
2 stalks Celery, cut into large pieces
4 large Potatoes, quartered
2 sprigs Fresh Rosemary
2 Dried Bay Leaves
6 oz Tomato Paste
1 cup Beef Broth
2 cups Beef Stock
Instructions
Preheat your oven to 350°F.
Season the beef generously with salt and pepper.
Heat butter and oil in a Dutch oven over medium-high heat and sear the beef until golden brown on all sides; remove and set aside.
Add onion, garlic, carrots, celery, potatoes, and rosemary to the Dutch oven, sautéing until browned.
Stir in tomato paste and cook for 2-3 minutes to caramelize.
Deglaze the pan with beef broth, scraping up the browned bits from the bottom.
Place the seared beef back into the pot with the vegetables.
Pour in the beef stock, cover with a lid, and cook in the oven for 4 hours until the beef is fork-tender.
Notes
Ensure the beef is at room temperature before searing to get a better crust. Leftovers can be stored in an airtight container for up to 3 days. The vegetables soak up the savory juices, so serve with crusty bread to clean the plate.
- Prep Time: 15
- Cook Time: 240
- Category: Dinner
- Method: Roasting
- Cuisine: American