Slow-Cooked Beef Chuck Roast
A tender and flavourful slow-cooked beef chuck roast, perfectly seasoned and cooked with vegetables and herbs in a rich broth. Ideal for a comforting and hearty meal.
A tender and flavourful slow-cooked beef chuck roast, perfectly seasoned and cooked with vegetables and herbs in a rich broth. Ideal for a comforting and hearty meal.
step 1
Preheat the oven to 160°C (320°F).
step 2
Season the beef chuck roast generously with sea salt and black pepper.
step 3
Heat the olive oil in a large oven-safe pot or Dutch oven over medium-high heat.
step 4
Sear the beef chuck roast on all sides until it is browned, about 4-5 minutes per side. Remove the roast and set aside.
step 5
In the same pot, add the chopped onion, carrots, and celery. Cook for about 5-7 minutes until the vegetables start to soften.
step 6
Add the minced garlic and cook for an additional 1-2 minutes until fragrant.
step 7
Stir in the tomato paste and cook for 1 minute.
step 8
Pour in the beef broth and red wine, scraping up any browned bits from the bottom of the pot.
step 9
Add the fresh thyme and rosemary sprigs.
step 10
Return the beef chuck roast to the pot. Add Worcestershire sauce.
step 11
Cover the pot with a lid and transfer it to the preheated oven.
step 12
Roast in the oven for about 3 hours, or until the beef is tender and easily pulls apart with a fork.
step 13
Remove the pot from the oven and let the beef rest for about 15 minutes before slicing.
step 14
Garnish with fresh parsley and serve with the cooked vegetables and pan juices.
1 kg beef chuck roast
2 tablespoons olive oil
4 cloves garlic, minced
1 large onion, chopped
2 large carrots, chopped
2 celery stalks, chopped
4 sprigs fresh thyme
2 sprigs fresh rosemary
1 cup beef broth
1/2 cup dry red wine
2 tablespoons tomato paste
1 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
1 tablespoon Worcestershire sauce
Fresh parsley for garnish
large oven-safe pot or Dutch oven
tongs
cutting board
knife
measuring cups
measuring spoons