Slow-Roasted Beef Pot (Printable)

Tender slow-roasted beef combined with savory root vegetables and fragrant herbs for a hearty dish.

# What You Need:

→ Beef

01 - 3 to 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:

01 - Set the oven temperature to 300°F and allow it to fully preheat.
02 - Pat the beef dry with paper towels and season all sides evenly with kosher salt and freshly ground black pepper.
03 - In a large Dutch oven or heavy ovenproof pot, heat olive oil over medium-high heat. Brown the beef on all sides, about 3 to 4 minutes per side, then transfer to a plate.
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 an additional minute.
05 - Pour in the red wine, scraping up any browned bits from the bottom of the pot. Simmer for 2 minutes to reduce slightly.
06 - Return the seared beef to the pot. Add beef broth, Worcestershire sauce, thyme, rosemary, and bay leaves. Ensure liquid reaches approximately halfway up the sides of the beef.
07 - Bring the contents to a simmer on the stovetop, then cover with a tight-fitting lid and transfer to the preheated oven.
08 - Roast for 3 to 3½ hours until the beef becomes fork-tender and the vegetables are soft.
09 - Remove from oven, discard herb stems and bay leaves. Let the beef rest for 10 minutes before slicing or shredding. Serve alongside the cooked vegetables and pan juices.

# Expert Advice:

01 -
  • The beef becomes so tender it falls apart with just a fork, no knife needed.
  • Your kitchen will smell incredible for hours, the kind of aroma that makes everyone suddenly hungry.
  • One pot does all the work while you relax, no constant stirring or watching required.
  • Leftovers taste even better the next day, making lunch something to look forward to.
02 -
  • Do not skip the searing step, that crust locks in flavor and creates the foundation for your sauce.
  • If your liquid looks thin at the end, remove the beef and vegetables, then simmer the juices on the stovetop until reduced by half.
  • Let the beef rest after roasting so the juices redistribute, cutting it too soon will make it dry.
03 -
  • Choose a roast with good marbling, the fat melts during cooking and keeps everything moist and flavorful.
  • If you have time, let the seared beef sit at room temperature for 20 minutes before roasting so it cooks more evenly.
  • Check your Worcestershire sauce label if you have a fish allergy, many brands contain anchovies.
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