Beef Supper Roast Classic (Printable View)
A savory beef roast accompanied by roasted carrots, potatoes, and aromatic herbs.
# 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)
# Cooking Steps:
01 - Set oven to 325°F.
02 - Pat chuck roast dry with 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 and sear the roast on all sides until deeply browned, about 8 minutes total. Remove from pot and set aside.
04 - Add onions, carrots, celery, and garlic to the pot and sauté for 4 minutes until fragrant.
05 - Return the roast to the pot and arrange potatoes, thyme, rosemary, and bay leaves around the meat.
06 - Pour beef broth and red wine (if using) over the contents and bring to a simmer.
07 - Cover pot tightly and transfer to the oven. Roast for 2 to 2.5 hours until the beef is tender and vegetables are cooked through.
08 - Remove meat and vegetables from the pot, let rest for 10 minutes, then slice and serve with pan juices.
# Expert Tips:
01 -
- The roast becomes impossibly tender while the vegetables absorb all the savory juices without turning mushy.
- One pot means one thing to wash, which feels like a small miracle on busy nights.
- It fills your kitchen with the kind of smell that makes people linger at the dinner table.
02 -
- Don't skip the sear—it's not just for looks; it develops the deep flavors that make this dish taste like something that took all day, even though it doesn't.
- The roast will seem tough at first, but trust the time; collagen and low heat are partners that transform chuck into something tender.
03 -
- Cut your vegetables to roughly the same size so they finish cooking at the same time, and don't cut them too small or they'll dissolve into the sauce.
- If your pot doesn't have a tight-fitting lid, use foil under the lid to trap the steam and keep the braise gentle and moist.