Description
A quintessential comfort food featuring tender beef chuck roast and sweet root vegetables, perfect for family gatherings.
Ingredients
Scale
- 1 (3 to 4 pound) boneless beef chuck roast, trimmed
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 2 tablespoons olive oil
- 2 large yellow onions, thickly sliced
- 4 cloves garlic, minced
- 4 large carrots, peeled and cut into 2-inch pieces
- 3 large parsnips, peeled and cut into 2-inch pieces
- 4 medium Yukon Gold potatoes, quartered
- 2 stalks celery, cut into 2-inch pieces
- 1/2 cup dry red wine
- 2 cups beef broth, low sodium
- 2 tablespoons tomato paste
- 2 teaspoons fresh thyme leaves, chopped
- 2 bay leaves
- 2 tablespoons all-purpose flour
- 2 tablespoons unsalted butter, room temperature
Instructions
- Pat the beef chuck roast dry with paper towels. Generously season all sides with kosher salt and freshly ground black pepper.
- Heat olive oil in a large Dutch oven over medium-high heat. Sear the roast on all sides until a deep golden crust forms, about 4 minutes per side. Transfer the browned meat to a plate.
- Reduce heat to medium. Add onions to the pot and cook, stirring, until softened and caramelized, about 5 minutes. Stir in garlic and cook for 1 minute until fragrant.
- Pour in red wine to deglaze the pot, scraping up any browned bits. Stir in tomato paste until blended. Add beef broth, thyme, and bay leaves.
- Return the roast to the pot, nestling it into the liquid. Scatter carrots, parsnips, potatoes, and celery around the beef. Bring the mixture to a simmer, then cover.
- Transfer the covered Dutch oven to a preheated oven at 300°F and cook for 3 hours, or until beef is fork-tender and vegetables are soft.
- Remove the roast and vegetables to a platter, tenting with foil. Strain the braising liquid and skim off the fat. In a small bowl, combine softened butter and flour to form a paste. Whisk the paste into the simmering liquid and cook over medium heat until thickened to a rich gravy, about 3 minutes.
- Carve the beef against the grain and arrange with the vegetables. Pour the red wine gravy over the top before serving.
Notes
For a thicker gravy, add more flour or cornstarch mixed with water as needed. Store leftovers in an airtight container for up to 3 days in the refrigerator, or freeze for up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 180 minutes
- Category: Main Course
- Method: Braising
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 525
- Sugar: 5g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 6g
- Protein: 39g
- Cholesterol: 90mg