Hearty Beef Roast Dinner (Print version)
Tender beef chuck slow-cooked with carrots, potatoes, and fragrant herbs for a warm dinner.
# What you'll need:
→ Beef
01 - 3.3 lbs beef chuck roast, trimmed
→ Vegetables
02 - 4 large carrots, peeled and cut into chunks
03 - 4 medium potatoes, peeled and quartered
04 - 2 medium onions, quartered
05 - 3 celery stalks, cut into 2-inch pieces
06 - 4 garlic cloves, smashed
→ Seasonings & Herbs
07 - 2 tbsp olive oil
08 - 2 tsp kosher salt
09 - 1 tsp freshly ground black pepper
10 - 1 tsp dried thyme
11 - 1 tsp dried rosemary
12 - 2 bay leaves
→ Liquids
13 - 2 cups beef broth
14 - 1/2 cup dry red wine (optional)
# How to make it:
01 - Set the oven to 325°F.
02 - Pat the beef dry using paper towels 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 roast on all sides until deeply browned, approximately 8 minutes total. Remove and set aside.
04 - Add onions, carrots, celery, and smashed garlic to the pot; cook for 4 minutes until slightly softened.
05 - Return the seared roast to the pot. Arrange potatoes, thyme, rosemary, and bay leaves around the beef.
06 - Pour in beef broth and red wine if using. Bring the mixture to a simmer over medium heat.
07 - Cover the pot tightly and transfer to the preheated oven. Roast for 2 to 2.5 hours until beef is tender and vegetables are cooked through.
08 - Remove the roast and vegetables from the pot. Allow the meat to rest for 10 minutes before slicing. Serve with pan juices.
# Expert suggestions:
01 -
- One pot does everything, and your house smells incredible the whole time it cooks.
- The meat becomes so tender it barely needs a knife, and the vegetables soak up all that savory richness.
- It feeds a crowd without fussing, leaving you free to actually enjoy your guests instead of being stuck in the kitchen.
02 -
- Don't skip the searing step, even though it feels like an extra thing—it's what separates a pot of beef from a real roast dinner.
- If your vegetables are falling apart before the meat is tender, fish them out partway through and add them back near the end; different vegetables have different timetables.
- The roast will actually be more tender if you let it rest 10 minutes after cooking; use that time to make the sauce.
03 -
- A meat thermometer saves guessing—180°F (82°C) for medium doneness, though this cut is forgiving.
- Browning the meat in batches if your pot is crowded gets you better color; don't stack them like you're in a rush.