Slow Roasted Beef Pot (Printable)

Tender beef slow-cooked with carrots, parsnips, and herbs for a comforting, hearty dish.

# What You'll Need:

→ Beef

01 - 3.5 lb boneless beef chuck roast
02 - 1 1/2 teaspoons kosher salt
03 - 1 teaspoon 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, quartered
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 tablespoons tomato paste
11 - 2 cups beef broth
12 - 1 cup dry red wine (optional)
13 - 2 tablespoons Worcestershire sauce
14 - 3 sprigs fresh thyme
15 - 2 sprigs fresh rosemary
16 - 2 bay leaves

→ Cooking Fat

17 - 2 tablespoons olive oil

# How to Make It:

01 - Set oven temperature to 300°F.
02 - Pat beef dry with paper towels and season evenly with salt and pepper.
03 - Heat olive oil in a large Dutch oven over medium-high heat, then sear beef on all sides until deeply browned, approximately 3 to 4 minutes per side. Remove beef and set aside.
04 - Add onions, carrots, parsnips, potatoes, and celery to the pot and sauté for 5 minutes, stirring occasionally. Add garlic and tomato paste, cooking for 1 additional minute.
05 - Pour in red wine and scrape browned bits from the bottom of the pot. Simmer mixture for 2 minutes.
06 - Return beef to pot. Add beef broth, Worcestershire sauce, thyme, rosemary, and bay leaves, ensuring liquid covers about half the height of the beef.
07 - Bring contents to a simmer, cover tightly with lid, and place in preheated oven. Roast for 3 to 3 1/2 hours until beef is fork-tender and vegetables are soft.
08 - Remove pot from oven, discard herb stems and bay leaves. Let beef rest for 10 minutes before slicing or shredding. Serve alongside vegetables and pan juices.

# Expert Advice:

01 -
  • The beef becomes so tender you can cut it with a spoon, and the vegetables soak up all those deep, savory juices.
  • It's almost impossible to mess up once it's in the oven, which means you can disappear for hours and still look like a genius.
  • Leftovers turn into entirely new meals, sandwiches, stews, or just cold slices eaten straight from the fridge at midnight.
02 -
  • Don't skip the searing step, that caramelized crust is where most of the flavor comes from and it's worth the extra few minutes.
  • If your liquid evaporates too fast, your oven might run hot, add a splash more broth and lower the temp by 25 degrees next time.
  • Let the beef rest before slicing, it redistributes the juices and keeps every bite moist instead of dry.
03 -
  • Use a Dutch oven with a heavy lid that seals tightly, it traps steam and keeps everything moist during the long roast.
  • If you don't have red wine, add a splash of balsamic vinegar to the broth for a similar depth and slight tang.
  • For even more flavor, sear the beef the night before, refrigerate it, then finish the braise the next day when you have time.
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