Homestyle Braised Beef Chuck Roast with Root Vegetables

Let’s make it

1. 1

   Preparation

   Preheat oven to 150°C (300°F). Pat beef chuck roast dry with paper towels and season generously with salt and freshly ground black pepper on all sides.

2. 2

   Browning

   Heat olive oil in a large Dutch oven or heavy ovenproof pot over medium-high heat. When hot, sear beef on all sides until deeply browned, about 4 minutes per side. Remove beef and set aside.

3. 3

   Vegetables

   In the same pot, add quartered onions, celery, carrots, parsnips, and smashed garlic cloves. Sauté for about 5 minutes until vegetables soften and take on some color.

4. 4

   Deglazing

   Stir in tomato paste and cook for 1–2 minutes to remove raw taste. Pour in red wine if using, scraping up any browned bits from the bottom. Let the wine reduce by half, about 5 minutes.

5. 5

   Braising

   Add beef broth, fresh thyme sprigs, and bay leaves to the pot. Return the beef to the pot, nestling it among the vegetables. Bring liquid to a simmer on the stovetop.

6. 6

   Cooking

   Cover the pot with a tight-fitting lid and transfer to the preheated oven. Braise for 2.5 to 3 hours until beef is fork-tender and vegetables are soft.

7. 7

   Finishing

   Remove pot from oven. Carefully take out beef and vegetables onto a serving platter, discarding thyme sprigs and bay leaves. Adjust seasoning of braising liquid with salt and pepper.

8. 8

   Serving

   Serve the braised beef sliced or shredded alongside the root vegetables. Spoon the rich braising sauce over the top for a comforting homestyle dinner.