Tender beef chuck roast slow-cooked with carrots, potatoes, parsnips, and herbs for a comforting, hearty family meal.
# What You'll Need:
→ Beef
01 - 3-4 lb boneless beef chuck roast
02 - 1 1/2 tsp kosher salt
03 - 1 tsp freshly ground black pepper
→ Vegetables
04 - 4 medium carrots, peeled and cut into large chunks
05 - 3 parsnips, peeled and cut into large chunks
06 - 2 medium yellow onions, cut into wedges
07 - 3 medium potatoes, peeled and quartered
08 - 2 celery stalks, cut into large pieces
09 - 6 cloves garlic, peeled and smashed
→ Seasonings & Herbs
10 - 2 tbsp tomato paste
11 - 2 cups beef broth
12 - 1 cup dry red wine (optional, substitute with additional broth if preferred)
13 - 2 tbsp Worcestershire sauce
14 - 3 sprigs fresh thyme
15 - 2 sprigs fresh rosemary
16 - 2 bay leaves
→ Cooking Fat
17 - 2 tbsp olive oil
# How to Make It:
01 - Preheat oven to 300°F.
02 - Pat the beef dry with paper towels. Season all sides with salt and pepper.
03 - In a large Dutch oven or heavy ovenproof pot, heat olive oil over medium-high heat. Sear the beef on all sides until deeply browned, about 3-4 minutes per side. Transfer to a plate.
04 - Add onions, carrots, parsnips, potatoes, and celery to the pot. Sauté for 5 minutes, stirring occasionally. Add garlic and tomato paste, and cook for 1 minute more.
05 - Deglaze the pot with red wine, scraping up any browned bits. Simmer for 2 minutes.
06 - Return the beef to the pot. Add beef broth, Worcestershire sauce, thyme, rosemary, and bay leaves. The liquid should come about halfway up the sides of the beef.
07 - Bring to a simmer, cover with a tight-fitting lid, and transfer to the preheated oven.
08 - Roast for 3-3½ hours, or until the beef is fork-tender and vegetables are soft.
09 - Remove from oven. Discard herb stems and bay leaves. Let the beef rest for 10 minutes, then slice or shred. Serve with vegetables and pan juices.
