300 minutes
A comforting and flavorful meal featuring tender beef and a variety of root vegetables.
Boneless Beef Chuck-Eye Roast, Separated into 2 pieces, trimmed, and tied at 1-inch intervals
0 lb
to taste
to taste
tablespoons
Onion, chopped
each
Celery Rib, chopped
each
Garlic Clove, minced
each
teaspoons
teaspoons
teaspoons
cups
cups
cups
Carrots, peeled and cut into 3-inch pieces
0 lb
Red Potatoes, unpeeled, cut into 1.5-inch pieces
0 lb
Parsnips, peeled and cut into 3-inch pieces
0 lb
cups
1. Prepare the beef
Take your boneless beef chuck-eye roast, which should be separated into two pieces at the natural seam, trimmed, and tied at 1-inch intervals. Pat it dry with paper towels and season generously with salt and pepper.
2. Brown the beef
Heat 2 tablespoons of vegetable oil in a Dutch oven over medium-high heat until shimmering. Place the beef in the pot and brown on all sides, which should take about 7-10 minutes. Once browned, transfer the beef to a large plate.
3. Cook onion and celery
In the same Dutch oven, add the remaining 1 tablespoon of vegetable oil. Add the chopped onion and celery, cooking until they soften, which takes about 5-7 minutes. Stir in the minced garlic, sugar, and thyme, cooking for another 30 seconds until fragrant.
4. Add liquids and return beef
Pour in the chicken broth, beef broth, and water, making sure to scrape up any browned bits from the bottom of the pot. Return the browned beef and any accumulated juices to the pot. Bring the mixture to a simmer.
5. Cook in the oven
Adjust your oven rack to the lower-middle position and preheat the oven to 300 degrees. Cover the Dutch oven and place it in the oven for 2 hours, flipping the roasts halfway through.
6. Add vegetables
After 2 hours, remove the pot from the oven and nestle the peeled and cut carrots around the beef. Scatter the red potatoes and parsnips over the top. Return the covered pot to the oven and cook for an additional 1-1.5 hours, until both the meat and vegetables are very tender.
7. Prepare the sauce
Once done, take the pot out of the oven. Transfer the roasts to a carving board, cover loosely with aluminum foil, and let them rest. Move the vegetables to a large bowl, season with salt and pepper to taste, and cover to keep warm. Skim any fat from the surface of the braising liquid. Stir in the red wine and simmer until the sauce reduces to about 2 cups, approximately 15 minutes. Season with salt and pepper to taste.
8. Serve
For serving, place the vegetables on a serving platter. Remove the twine from the roasts and slice the meat against the grain into 0.25-inch-thick slices. Arrange the sliced meat on the platter with the vegetables, spoon half of the sauce over the meat, and serve the rest of the sauce on the side.
Use red wine and mushrooms, served with polenta or mashed potatoes.
Use soy sauce, star anise, and ginger with rice garnish.
Cook with stout or porter, add caraway seeds and cabbage.
Use lamb shanks with lamb stock or red wine, oregano, and mint.
Use pork shoulder with apple cider and apple slices.
Choose a well-marbled cut of beef such as chuck roast, which is ideal for slow cooking and becomes tender and flavorful over time.
Cook the pot roast low and slow to break down connective tissues and fat for tender meat.
Properly brown the beef on all sides before slow cooking to add a rich, complex flavor to the meat.
Allow the roast to rest covered for 15-20 minutes for moist and flavorful meat.
Use a bit of red wine, broth, or stout beer to deglaze the pan and incorporate the browned bits into your sauce for added umami.
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