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Cozy Beef Pot Roast with Roasted Root Vegetables

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A comforting slow-cooked beef chuck roast paired with caramelized roasted root vegetables, perfect for cozy nights and easy weeknight dinners.

Ingredients

Scale
  • 3 to 4 lbs beef chuck roast, well-marbled
  • 2 tablespoons olive oil
  • Salt and freshly ground black pepper, to taste
  • 2 medium yellow onions, peeled and quartered
  • 4 garlic cloves, smashed
  • 4 medium carrots, peeled and cut into chunks
  • 3 medium parsnips, peeled and cut into chunks
  • 3 medium russet or Yukon Gold potatoes, cut into large chunks
  • 4–5 sprigs fresh thyme
  • 2 sprigs fresh rosemary
  • 2 cups beef broth
  • 1 cup dry red wine (optional)
  • 1 tablespoon tomato paste

Instructions

  1. Preheat your oven to 325°F (163°C).
  2. Trim the beef chuck roast of any excessive fat, leaving some marbling for flavor. Pat dry with paper towels.
  3. Season the roast generously on all sides with salt and freshly ground black pepper.
  4. Heat 2 tablespoons of olive oil in a Dutch oven over medium-high heat. When shimmering, add the beef and sear for about 4 minutes per side until a rich brown crust forms.
  5. Remove the roast and set aside. Lower heat to medium and add quartered onions and smashed garlic cloves. Sauté for 3-4 minutes until fragrant and softened.
  6. Stir in the tomato paste and cook for another minute.
  7. Pour in the beef broth and red wine (if using), scraping up any brown bits from the bottom.
  8. Add fresh thyme and rosemary sprigs to the liquid.
  9. Return the beef roast to the pot, nestling it into the liquid. Cover with a tight-fitting lid.
  10. Place the Dutch oven in the oven and roast for 2 to 2.5 hours.
  11. About 45 minutes before the roast is done, add the prepared root vegetables (carrots, parsnips, potatoes) around the beef.
  12. Check doneness by gently piercing the beef with a fork; it should feel tender and pull apart easily.
  13. Remove the pot from the oven, transfer the beef to a serving platter, and tent with foil to rest for 10 minutes.
  14. Stir the vegetables in the braising liquid to coat them, then spoon some sauce over the beef before serving.

Notes

If the braising liquid seems thin after cooking, simmer uncovered on the stove to reduce and thicken. Do not skip searing the beef to develop flavor and texture. Add root vegetables in the last 45 minutes to avoid mushiness. Let the roast rest under foil for 10 minutes before serving to redistribute juices. For a slow cooker adaptation, brown meat and sauté onions first, then cook on low for 7-8 hours, adding vegetables halfway through.

Nutrition

Keywords: beef pot roast, roasted root vegetables, slow cooked beef, comfort food, easy pot roast recipe, cozy dinner, beef chuck roast

Find it online: https://emmaoven.com/cozy-beef-pot-roast-recipe-easy-homemade-roasted-root-vegetables/