Slow Roasted Beef Pot (Print Version)

Hearty beef slow-cooked with root vegetables and herbs for rich, tender flavors.

# What You Need:

→ Beef

01 - 1 boneless beef chuck roast (3 to 4 lb)
02 - 1 ½ tsp kosher salt
03 - 1 tsp freshly ground black pepper

→ Vegetables

04 - 4 medium carrots, peeled and cut into large chunks
05 - 3 medium 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; replace with 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

# Directions:

01 - Set oven temperature to 300°F.
02 - Pat beef dry with paper towels and season all surfaces with kosher salt and black pepper.
03 - Heat olive oil in a large Dutch oven over medium-high heat. Sear the beef on all sides until deeply browned, approximately 3 to 4 minutes per side. Remove and set aside.
04 - Add onions, carrots, parsnips, potatoes, and celery to the pot. Cook for 5 minutes, stirring occasionally. Incorporate garlic and tomato paste; continue cooking for 1 minute.
05 - Pour in red wine to deglaze, scraping up browned bits from the bottom. Simmer for 2 minutes to reduce slightly.
06 - Return beef to the pot. Add beef broth, Worcestershire sauce, thyme, rosemary, and bay leaves. Ensure liquid reaches about halfway up the sides of the beef.
07 - Bring to a simmer, cover tightly, and transfer to the preheated oven. Roast for 3 to 3½ hours, or until beef is fork-tender and vegetables are soft.
08 - Remove from oven. Discard herb stems and bay leaves. Allow beef to rest for 10 minutes, then slice or shred. Serve with vegetables and pan juices.

# Expert Tips:

01 -
  • The beef becomes so tender it practically melts when you look at it, no knife wrestling required.
  • Your kitchen will smell like a hug from someone who actually knows how to cook.
  • One pot means one mess, and honestly, that's half the battle won right there.
  • Leftovers taste even better the next day, which is basically like cooking twice but only working once.
02 -
  • Don't skip the searing step, because that crust is where the deep, savory flavor lives and it's worth the extra few minutes.
  • If your liquid level drops too low during roasting, add a splash of broth or water to keep things from drying out.
  • Let the beef rest before cutting or it'll lose all its juices onto the cutting board instead of staying inside where they belong.
03 -
  • Use a meat thermometer if you're unsure, the beef should hit around 190-205°F for that perfect fall apart texture.
  • Let the pot roast sit in the turned off oven with the door cracked for 15 minutes before serving, it keeps everything warm without overcooking.
  • Save any leftover juices and freeze them in ice cube trays, then toss a cube into soups or sauces for instant depth.
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