Beef roast with carrots, parsnips, potatoes, and herbs, slowly braised for a comforting family-style meal.
# What You'll Need:
→ Beef
01 - 1 boneless beef chuck roast, 3–4 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 cloves garlic, peeled and smashed
10 - 2 celery stalks, cut into large pieces
→ Braising Liquid and Seasonings
11 - 2 cups beef broth, gluten-free if required
12 - 1 cup dry red wine or 1 cup additional beef broth
13 - 2 tablespoons tomato paste
14 - 2 teaspoons dried thyme
15 - 1 teaspoon dried rosemary
16 - 2 bay leaves
# Steps to Follow:
01 - Set the oven to 325°F (165°C).
02 - Pat chuck roast dry using paper towels. Evenly coat all sides with kosher salt and black pepper.
03 - Heat olive oil in a Dutch oven over medium-high heat. Sear the roast for 3 to 4 minutes per side until an even crust forms. Remove roast and set aside.
04 - Add onions, carrots, parsnips, potatoes, celery, and garlic to the pot. Sauté for 5 minutes, stirring occasionally.
05 - Stir in tomato paste and cook for 1 minute until vegetables are coated.
06 - Pour in red wine or substitute broth, using a wooden spoon to scrape up browned bits. Simmer for 2 minutes.
07 - Return beef roast to the pot. Add beef broth, dried thyme, rosemary, and bay leaves. Liquid should reach halfway up the sides of the roast.
08 - Cover and transfer pot to the oven. Roast for 2½ to 3 hours, turning roast once halfway, until beef is fork-tender and vegetables are cooked through.
09 - Remove bay leaves and let beef rest for 10 minutes. Slice and serve alongside roasted vegetables and pan juices.
