Classic Beef Roast Dinner (Printable View)
Tender beef chuck slow-cooked with carrots, potatoes, and aromatic herbs.
# Ingredient List:
→ Meat
01 - 3.3 lbs beef chuck roast
02 - 2 tbsp olive oil
03 - 1 tsp salt
04 - 1/2 tsp black pepper
→ Vegetables
05 - 4 large carrots, peeled and cut into chunks
06 - 4 medium potatoes, peeled and quartered
07 - 2 onions, peeled and quartered
08 - 3 celery stalks, cut into chunks
09 - 4 cloves garlic, peeled and smashed
→ Broth & Flavorings
10 - 2 cups beef broth (gluten-free if needed)
11 - 1 cup dry red wine (optional; substitute broth if preferred)
12 - 2 tbsp tomato paste
13 - 2 sprigs fresh rosemary
14 - 3 sprigs fresh thyme
15 - 2 bay leaves
# How to Make It:
01 - Set the oven to 325°F.
02 - Pat the beef dry with paper towels and season generously with salt and black pepper on all sides.
03 - Heat olive oil in a large oven-safe Dutch oven over medium-high heat. Brown the beef on all sides, about 4 to 5 minutes per side. Remove and set aside.
04 - Add onions, carrots, celery, and garlic to the pot and sauté for 5 minutes until slightly softened.
05 - Stir in tomato paste and cook for 1 minute to develop flavor.
06 - Pour in red wine, scraping the browned bits from the bottom of the pot. Add beef broth and stir to combine.
07 - Return the beef to the pot. Arrange potatoes around the roast and tuck rosemary, thyme, and bay leaves into the liquid.
08 - Cover the pot with a lid and roast in the oven for 2 hours or until beef is fork-tender and vegetables are cooked through.
09 - Remove herbs and bay leaves. Let the roast rest 10 minutes before slicing. Serve with vegetables and pan juices.
# Expert Suggestions:
01 -
- One pot means minimal cleanup—everything roasts together, and the vegetables soak up all those deep, meaty flavors while you relax
- The house smells absolutely incredible for hours, and people will follow that smell from every room asking what you're making
- It's naturally gluten-free without any fuss, so you never have to worry about hidden ingredients or complicated substitutions
- Fork-tender beef that falls apart with barely a touch, proving that patience in the oven is the secret every home cook should know
02 -
- Don't skip the searing step—that brown crust isn't just pretty, it's where deep meaty flavor comes from through a process called the Maillard reaction, and it makes the entire dish taste more like itself
- Resist the urge to peek constantly or turn the heat up; low heat and patience are what transform tough cuts into silk, and opening the door just wastes heat and extends cooking time
- If your beef isn't fork-tender after 2 hours, it's okay to give it another 15–20 minutes; oven temperatures vary, and the beef will tell you when it's ready by offering no resistance to a fork
03 -
- The oven temperature matters—160°C (325°F) is the sweet spot where the beef braises gently without toughening, and rushing it with higher heat creates a rubbery texture that no amount of time will fix
- Make this a day ahead if you can; the flavors deepen overnight, and cold roast is easier to slice cleanly—just reheat gently in a 150°C oven with a bit of water or broth to keep it from drying out