Juicy beef, carrots, potatoes, and parsnips slow-roasted in savory broth for a warm family meal.
# Components:
→ Beef
01 - 1 chuck roast (3 to 4 pounds)
02 - 2 teaspoons kosher salt
03 - 1 teaspoon freshly ground black pepper
04 - 2 tablespoons 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 tablespoons tomato paste
14 - 2 teaspoons dried thyme
15 - 1 teaspoon dried rosemary
16 - 2 bay leaves
# Directions:
01 - Set oven to 325°F (165°C) and allow to fully preheat.
02 - Pat chuck roast dry with paper towels. Sprinkle salt and pepper evenly on all surfaces.
03 - Heat olive oil in a large Dutch oven over medium-high heat. Brown the beef roast for 3–4 minutes per side until all surfaces develop a deep crust. Transfer roast to a plate.
04 - Add onions, carrots, parsnips, potatoes, celery, and garlic to the pot. Sauté for 5 minutes, stirring to prevent sticking.
05 - Stir tomato paste into the vegetables and cook for 1 minute to develop flavor.
06 - Pour in dry red wine or additional broth, scraping up browned bits with a wooden spoon. Let simmer for 2 minutes to reduce slightly.
07 - Return the seared roast to the pot. Pour in beef broth. Add thyme, rosemary, and bay leaves. Ensure liquid reaches halfway up the roast.
08 - Cover and transfer Dutch oven to preheated oven. Roast for 2.5 to 3 hours, turning roast once halfway through cooking, until beef is fork-tender and all vegetables are fully cooked.
09 - Remove bay leaves and discard. Let roast rest for 10 minutes before slicing. Serve slices of beef with roasted vegetables and spoon pan juices over each portion.
