Recipe details
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Slow-Cooked Beef Roast
4h 30min
8 servings
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This Classic Slow-Cooked Beef Roast transforms an affordable cut of beef into a tender, succulent centerpiece through low and slow cooking. The meat becomes fork-tender as it simmers with aromatic vegetables and herbs, creating a rich, flavorful gravy in the process. Perfect for Sunday family dinners or special occasions, this comforting dish fills your home with mouthwatering aromas as it cooks. The result is a hearty, satisfying meal that embodies the essence of traditional comfort food.
Nutrition Facts
Disclaimer: The nutritional information provided is estimated and may vary based on portion size and preparation.
Facts
Quantity
Fiber
Sugar
3 g
4 g
Allergen Content
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Ingredients
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Steps
Read instructions and get ready to cook
Prepare the beef
Remove beef from refrigerator 30 minutes before cooking to bring to room temperature. Pat the beef dry with paper towels. Season generously with salt and pepper on all sides.
Prepare the vegetables
Wash all vegetables thoroughly. Peel the carrots and cut into 2-inch chunks. Peel the onions and cut into quarters. Trim the celery and cut into 2-inch pieces. Peel the potatoes and cut into 2-inch chunks.
Prepare the garlic
Peel the garlic cloves. Smash with the side of a knife.
Prepare the herbs
Wash herbs if fresh. Pat dry.
Preheat the oven
Preheat oven to 325°F (165°C).
Sear the beef
Heat a large Dutch oven over medium-high heat. Add olive oil. When oil is hot, add the beef roast. Sear on all sides until deeply browned, about 3-4 minutes per side. Transfer beef to a plate.
Sauté the aromatics
In the same Dutch oven, add another tablespoon of olive oil if needed. Add onions, carrots, and celery. Sauté for 5 minutes until vegetables begin to soften. Add smashed garlic cloves. Cook for another 1 minute until fragrant.
Deglaze the pot
Pour in the red wine. Scrape the bottom of the pot with a wooden spoon to loosen any browned bits. Simmer for 2 minutes to reduce slightly.
Add remaining liquids
Add beef broth, tomato paste, and Worcestershire sauce. Stir to combine. Bring to a simmer.
Return beef and add herbs
Return the seared beef to the pot. Add thyme sprigs, rosemary sprigs, and bay leaves. The liquid should come about halfway up the sides of the beef.
Cover and cook
Cover the Dutch oven with a tight-fitting lid. Transfer to the preheated oven. Cook for 3 hours, turning the beef over halfway through cooking time.
Add potatoes
After 3 hours, add the potato chunks to the pot, nestling them around the beef. Cover and return to the oven. Cook for an additional 1 hour until beef is very tender and potatoes are cooked through.
Remove from oven
Carefully remove the Dutch oven from the oven. Transfer the beef to a cutting board. Tent loosely with foil and let rest for 15 minutes.
Prepare the gravy
In a small bowl, mash together butter and flour to create a paste (beurre manié). Remove herbs from the cooking liquid. Bring the cooking liquid to a simmer on the stovetop. Whisk in the butter-flour mixture a little at a time until the gravy reaches desired thickness. Simmer for 2-3 minutes. Season with additional salt and pepper to taste.
Prepare the parsley
Wash thoroughly. Chop finely.
Slice the beef
Using a sharp knife, slice the beef against the grain into 1/2-inch thick slices.
Serve
Arrange sliced beef on a platter. Surround with the cooked vegetables. Pour some of the gravy over the meat. Sprinkle with chopped parsley. Serve the remaining gravy on the side.
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