Tender Slow-Cooked Beef & Veggies (Print Version)

Tender beef braised with potatoes, carrots, onions, and rich gravy for a comforting meal.

# What You Need:

→ Beef

01 - 1 (3.5 to 4.0 lb) beef chuck roast
02 - 2 teaspoons kosher salt
03 - 1 teaspoon ground black pepper
04 - 2 tablespoons olive oil

→ Vegetables

05 - 1.5 lbs Yukon Gold or Russet potatoes, peeled and cut into large chunks
06 - 4 large carrots, peeled and cut into 2-inch pieces
07 - 2 large yellow onions, quartered
08 - 4 cloves garlic, smashed

→ Liquids

09 - 2 cups beef broth
10 - 1 cup dry red wine (optional; can substitute with additional beef broth)
11 - 2 tablespoons tomato paste
12 - 1 tablespoon Worcestershire sauce

→ Herbs & Spices

13 - 2 teaspoons dried thyme or 4 fresh thyme sprigs
14 - 2 bay leaves

→ Gravy Thickener

15 - 2 tablespoons all-purpose flour or cornstarch (for gluten-free)
16 - 2 tablespoons cold water

# Directions:

01 - Set the oven temperature to 300°F.
02 - Pat the chuck roast dry with paper towels, then season all sides evenly with kosher salt and black pepper.
03 - Heat olive oil in a large Dutch oven over medium-high heat. Brown the roast on all sides, searing 4 to 5 minutes per side until well-browned. Remove and set aside.
04 - Add quartered onions and smashed garlic cloves to the pot. Sauté for 2 to 3 minutes until fragrant and slightly softened.
05 - Stir in tomato paste and cook for 1 minute. Pour in red wine (if using) and scrape up browned bits from the bottom of the pot.
06 - Return the roast to the pot. Add beef broth, Worcestershire sauce, thyme, and bay leaves.
07 - Arrange the potatoes and carrots evenly around the beef within the pot.
08 - Cover the pot with a lid and transfer to the oven. Cook for 3 to 3.5 hours until the beef is fork-tender and vegetables are thoroughly cooked.
09 - Transfer roast and vegetables to a serving platter. Skim excess fat from the cooking liquid remaining in the pot.
10 - Whisk flour or cornstarch with cold water until smooth. Stir this mixture into the pot and simmer over medium heat, whisking constantly, until the gravy thickens, about 3 to 5 minutes.
11 - Slice the beef and serve alongside the vegetables, topped with the prepared gravy.

# Expert Advice:

01 -
  • The beef becomes so tender it practically falls apart with a fork after a few hours of gentle braising.
  • One pot, one oven, and you're free to do other things while magic happens inside.
  • The gravy is rich and savory without feeling heavy, and it makes people want seconds of everything.
02 -
  • Don't skip the searing step—that brown crust is where the deepest flavors come from, and low heat won't create it.
  • The oven temperature matters more than you'd think; too hot and the meat becomes tough instead of tender, so stick to 300°F (150°C).
  • Make the flour slurry with cold water before adding it to the hot liquid, or you'll end up with lumps that no amount of whisking can fix.
03 -
  • Pat the roast dry before searing—any moisture creates steam instead of that golden crust you're after.
  • If your gravy seems too thin after thickening, let it simmer a bit longer instead of adding more flour slurry, which can make it gluey.
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