Tender beef with roasted carrots, potatoes, and parsnips creates a comforting one-pot dish for gatherings.
# What You’ll Need:
→ Beef
01 - 1 chuck roast (3 to 4 pounds)
02 - 2 teaspoons kosher salt
03 - 1 teaspoon freshly ground black pepper
04 - 2 tablespoons olive oil
→ Vegetables
05 - 4 large carrots, peeled and cut into chunks
06 - 3 parsnips, peeled and cut into chunks
07 - 3 medium Yukon gold potatoes, cut into 2-inch pieces
08 - 2 medium onions, quartered
09 - 4 garlic cloves, peeled and smashed
10 - 2 celery stalks, cut into large pieces
→ Braising Liquid & Seasonings
11 - 2 cups beef broth, gluten-free if needed
12 - 1 cup dry red wine or additional beef broth
13 - 2 tablespoons tomato paste
14 - 2 teaspoons dried thyme
15 - 1 teaspoon dried rosemary
16 - 2 bay leaves
# Step-by-Step Guide:
01 - Preheat the oven to 325°F (165°C).
02 - Pat the chuck roast dry using paper towels and season all sides with kosher salt and black pepper.
03 - Heat olive oil in a large Dutch oven over medium-high heat. Sear the roast for 3 to 4 minutes per side until a deep brown crust develops. Remove the beef and set aside.
04 - Combine onions, carrots, parsnips, potatoes, celery, and garlic in the pot. Sauté for 5 minutes, stirring occasionally.
05 - Incorporate tomato paste into the vegetables and cook for 1 minute to intensify flavor.
06 - Pour in dry red wine, using a wooden spoon to scrape up browned bits from the bottom. Simmer for 2 minutes to slightly reduce.
07 - Return the seared roast to the pot. Add beef broth, thyme, rosemary, and bay leaves. Ensure the liquid reaches halfway up the sides of the beef.
08 - Cover the pot and transfer to the oven. Roast for 2.5 to 3 hours, turning the roast once halfway through, until the beef is fork-tender and the vegetables are fully cooked.
09 - Remove bay leaves. Allow roast to rest for 10 minutes. Slice and present with roasted vegetables and pan juices.
