Ingredients
✓ 3 to 4 pounds beef chuck roast
✓ 4 large carrots, peeled and cut into chunks
✓ 3 celery stalks, chopped
✓ 2 yellow onions, diced
✓ 4 garlic cloves, minced
✓ 4 cups beef broth
✓ 2 tablespoons tomato paste
✓ 2 tablespoons olive oil
✓ 3 fresh thyme sprigs
✓ 2 bay leaves
✓ Salt, to taste
✓ Black pepper, to taste
Instructions
✓ Preheat oven to 325°F (160°C).
✓ Season the beef with salt and pepper.
✓ Sear the meat in a large Dutch oven over medium-high heat.
✓ Remove the meat from the pot and set aside.
✓ Add vegetables to the Dutch oven, reduce heat to medium, and stir until they start to soften.
✓ Deglaze with beef broth, scraping any browned bits from the bottom of the pot.
✓ Return meat and add aromatics.
✓ Simmer gently, cover, and transfer to the preheated oven for 2 hours or until tender.
✓ Adjust seasoning and serve.
Notes
Ensure the pan is fully heated before adding ingredients to ensure even browning of the meat. Check on the beef every hour to prevent overcooking or uneven cooking.
- Prep Time: 20
- Cook Time: 120
- Category: Main Course
- Cuisine: American
Nutrition
- Calories: 350
- Sugar: 8
- Sodium: 400
- Fat: 12
- Carbohydrates: 45
- Fiber: 5
- Protein: 15