Description
Savory beef chuck roast sings with rustic charm, blending tender meat, sweet carrots, and aromatic celery in a soul-warming broth. Rich flavors meld together, inviting you to savor each comforting spoonful of this classic home-style meal.
Ingredients
Scale
Main Protein:
- 3 pounds (3 lbs) chuck roast
- Salt
- Black pepper
Vegetables and Aromatics:
- 1 large onion (chopped)
- 4 cloves garlic (minced)
- 3 carrots (peeled and sliced)
- 2 stalks celery (sliced)
- Fresh parsley (chopped, for garnish)
Liquid and Seasoning:
- 2 tablespoons olive oil
- 3 cups beef broth
- 1 can (14.5 ounces) diced tomatoes
- 1 teaspoon dried thyme
- 2 bay leaves
Instructions
- Coat the chuck roast thoroughly with salt and pepper to enhance flavor and create a robust seasoning base.
- Warm olive oil in a spacious Dutch oven over medium-high heat until it shimmers, then strategically sear the roast for 3-4 minutes on each side to develop a deep golden-brown crust.
- Transfer the roasted meat to a temporary plate, keeping the flavorful drippings in the pot.
- Introduce chopped onions, minced garlic, sliced carrots, and diced celery into the same pot, sautéing until onions become translucent and vegetables soften slightly.
- Pour a splash of beef broth into the pot, using a wooden spoon to scrape and incorporate all caramelized bits from the bottom, intensifying the dish’s depth of flavor.
- Carefully return the seared roast to the pot, nestling it among the vegetables.
- Pour remaining beef broth over the roast, adding diced tomatoes, fresh thyme sprigs, and bay leaves to create a rich, aromatic braising liquid.
- Bring the liquid to a vigorous boil, then immediately reduce heat to a gentle simmer.
- Cover the pot and allow the roast to braise slowly at low temperature for 3-4 hours, until the meat becomes fork-tender and easily pulls apart.
- Remove bay leaves and thyme sprigs before serving.
- Garnish with freshly chopped parsley for a bright, fresh finish.
Notes
- Enhance flavor by using a dry rub of smoked paprika and garlic powder before searing the roast to create a deeper, more complex taste profile.
- Swap out beef broth for red wine or a combination of wine and broth to add richness and depth to the braising liquid.
- For a low-carb version, replace carrots with turnips or radishes, maintaining the vegetable texture while reducing overall carbohydrate content.
- Maximize tenderness by allowing the roast to rest for 15-20 minutes after cooking, which helps redistribute internal juices and ensures a more succulent result.
- Prep Time: 20 minutes
- Cook Time: 4 hours
- Category: Lunch, Dinner
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 366 kcal
- Sugar: 4 g
- Sodium: 470 mg
- Fat: 21 g
- Saturated Fat: 7 g
- Unsaturated Fat: 13 g
- Trans Fat: 0.3 g
- Carbohydrates: 9 g
- Fiber: 2 g
- Protein: 35 g
- Cholesterol: 105 mg