Slow-Roasted Beef Pot (Printable)

Tender beef slow-cooked alongside carrots, parsnips, onions, and herbs for rich flavors.

# What You Need:

→ Beef

01 - 1 (3–4 lb) boneless beef chuck roast
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 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 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 the oven to 300°F.
02 - Pat the beef dry and season all sides evenly with kosher salt and black pepper.
03 - Heat olive oil in a large Dutch oven over medium-high heat. Sear the beef until deeply browned on all sides, about 3 to 4 minutes per side. Remove and set aside.
04 - Add onions, carrots, parsnips, potatoes, and celery to the pot. Sauté for 5 minutes, stirring occasionally. Add garlic and tomato paste, cooking for another minute.
05 - Pour in red wine, scraping up browned bits from the bottom. Simmer for 2 minutes to reduce slightly.
06 - Return the beef to the pot. Add beef broth, Worcestershire sauce, thyme, rosemary, and bay leaves, ensuring the liquid covers about halfway up the roast.
07 - Bring to a simmer on the stovetop, cover tightly, and transfer the pot to the oven.
08 - Cook for 3 to 3½ hours until the beef is fork-tender and vegetables are soft.
09 - Remove from the oven, discard herb stems and bay leaves. Let the meat rest for 10 minutes before slicing or shredding. Serve with vegetables and pan juices.

# Expert Advice:

01 -
  • The beef becomes so tender it practically falls apart when you look at it, no knife skills required at the table.
  • Everything cooks in one pot, so you get deeply flavored vegetables without extra dishes piling up in the sink.
  • It makes your home smell like a cozy restaurant, and guests always assume you've been cooking all day even though most of the work is just waiting.
02 -
  • If you skip the searing step, the beef will still cook but you'll miss out on all that caramelized flavor that makes the sauce taste like it came from a fancy kitchen.
  • Don't use a roasting pan without a lid because the beef needs that trapped steam to break down the tough fibers and turn tender instead of dry.
  • Check your Worcestershire sauce label if you have a fish allergy, because some brands sneak in anchovies and it's easy to miss.
03 -
  • Let the beef come to room temperature for about 20 minutes before searing so it cooks more evenly and doesn't seize up in the hot pan.
  • Use a Dutch oven that's just big enough to hold everything snugly because too much extra space lets the liquid evaporate too fast and the edges can dry out.
  • If your vegetables are done before the beef is tender, pull them out with tongs and set them aside so they don't turn to mush while you wait.
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