Hearty Beef Supper Roast (Print)
Tender beef paired with savory root vegetables for a comforting family meal.
# Ingredient list:
→ 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)
# Directions:
01 - Set the oven to 325°F (160°C).
02 - Pat beef 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. Sear the roast on all sides until deeply browned, approximately 8 minutes total. Remove and set aside.
04 - Add onions, carrots, celery, and garlic to the pot and sauté for 4 minutes until aromatic.
05 - Return the roast to the pot. Arrange potatoes, thyme, rosemary, and bay leaves around the meat.
06 - Pour in beef broth and red wine (if using). Bring the mixture to a simmer on the stovetop.
07 - Cover pot tightly and transfer to preheated oven. Roast for 2 to 2.5 hours until beef is tender and vegetables are cooked through.
08 - Remove the roast and vegetables from the pot and let rest for 10 minutes before slicing. Serve with pan juices.
# Expert Tips:
01 -
- The beef becomes so tender it practically falls apart with a fork, which is honestly the easiest way to impress people at dinner.
- You sear it, add vegetables, cover it, and walk away—the oven handles everything while you do literally anything else.
- Those pan juices taste like concentrated comfort, and they make any plate feel restaurant-quality without much extra effort.
02 -
- If your beef is still tough after 2.5 hours, give it another 30 minutes—some roasts need the extra time, and checking tenderness with a fork is more reliable than timing alone.
- Don't skip patting the beef dry before seasoning; wet meat steams instead of searing, and that caramelization is where half the flavor lives.
- Those dark brown bits stuck to the pot bottom are pure flavor and worth scraping up; they dissolve into the vegetables and liquid as everything cooks together.
03 -
- If your Dutch oven isn't ovenproof, you can sear the beef in the pot, then transfer everything to a covered baking dish and roast—just make sure it's covered tightly so the meat steams gently instead of drying out.
- Make this the day before if you're serving guests; the flavors actually deepen as it sits overnight in the fridge, and reheating is as simple as covering it and warming it at 160°C (325°F) for about 45 minutes.