Hearty Boneless Beef Chuck Roast with Vegetables

📜 Description:

This classic one-pot dish features a succulent boneless beef chuck roast slowly braised with hearty root vegetables like carrots, potatoes, onions, and celery. Infused with aromatic herbs and a rich beef broth, the meat becomes fall-apart tender and the vegetables soak up all the savory juices, making this a deeply comforting and nourishing meal — perfect for chilly nights or a satisfying Sunday dinner.

🍽️ Ingredients for Hearty Boneless Beef Chuck Roast with Vegetables

• 3–4 lbs boneless beef chuck roast

• Salt & black pepper to taste

• 2 tbsp olive oil

• 1 large onion, chopped

• 4 garlic cloves, minced

• 4 carrots, peeled & cut into chunks

• 4 medium Yukon Gold potatoes, quartered

• 2 celery stalks, chopped

• 2 cups beef broth (low sodium preferred)

• 1 cup dry red wine (or additional broth)

• 2 tbsp tomato paste

• 2 tsp Worcestershire sauce

• 2 tsp fresh rosemary (or 1 tsp dried)

• 2 tsp fresh thyme (or 1 tsp dried)

• 2 bay leaves

🍳 Instructions:

1. Preheat oven to 300°F (150°C).

2. Season the beef roast generously with salt and pepper.

3. Heat olive oil in a large Dutch oven over medium-high heat. Sear roast on all sides until browned (about 4–5 minutes per side). Remove and set aside.

4. In the same pot, sauté onions and garlic for 2–3 minutes.

5. Add tomato paste, cook for 1 minute, then stir in wine (or broth), scraping browned bits from the bottom.

6. Return beef to pot. Add beef broth, Worcestershire sauce, herbs, and bay leaves.

7. Surround the roast with carrots, potatoes, and celery.

8. Cover with a lid and braise in the oven for 3 to 3½ hours, or until the meat is fork-tender.

9. Remove the roast, tent with foil to rest. Discard bay leaves. Optionally, simmer sauce to thicken slightly.

10. Slice or shred beef and serve with vegetables and sauce.

📝 Notes:

• Use red potatoes if you prefer waxier texture.

• Add parsnips or turnips for extra root vegetable flavor.

• Substitute balsamic vinegar (1 tbsp) for wine for a tangy depth.

• For a thicker gravy, mix 1 tbsp cornstarch with 2 tbsp water and stir into the sauce at the end.

💡 Tips:

• Sear thoroughly for rich flavor and color.

• Don’t skip the wine unless needed – it elevates the flavor beautifully.

• Let the roast rest 10–15 minutes before slicing to retain juices.

• Leftovers taste even better the next day!

🍽️ Servings:

Serves 6–8 people generously.

🔍 Nutritional Info (Per serving, approx):

• Calories: 480

• Protein: 35g

• Fat: 28g

• Saturated Fat: 10g

• Carbs: 22g

• Fiber: 4g

• Sugar: 4g

• Sodium: 560mg

🌟 Benefits:

• High in protein for muscle repair

• Packed with vitamins A & C from carrots and celery

• Rich in iron and B vitamins from the beef

• Slow-cooked comfort food that’s hearty and filling

❓ Q/A:

Q: Can I make this in a slow cooker?

A: Absolutely! Brown the beef and veggies first, then cook on low for 8–9 hours.

Q: What can I use instead of beef chuck?

A: Brisket or bottom round roast also work well, though may be leaner and slightly less tender.

Q: Can I freeze the leftovers?

A: Yes. Store in airtight containers for up to 3 months. Reheat gently in a saucepan or microwave.