Weekends were made for our comforting classic—tender beef seasoned with fresh herbs and roasted with carrots and Yukon gold potatoes.
Servings: 6 to 8
Total Time: 3h 55m
Prep Time: 15m
Cooking Time: 3h 30m
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PREPARATION INSTRUCTIONS:
1. Prepare to roast — Preheat oven to 275 degrees F.
2. Sear the meat — Heat olive oil in a Dutch oven over medium-high heat. Season roast all over with salt and pepper. When pan and oil are hot, add meat and sear for 2 to 3 minutes per side or until nicely browned. Remove meat from the pan.
3. Sauté the aromatics — Add onions to the pan and cook, stirring frequently, for 3 to 4 minutes or until they begin to brown. Add garlic and cook, stirring constantly, for another minute.
4. Cook the roast — Return meat to the pan, pour in beef broth, and add rosemary, thyme, and bay leaf. Bring to a simmer. Cover pot and roast in the oven for about 2 hours.
5. Add the veggies — Remove pot from oven and add carrots and potatoes, seasoning with salt and pepper. Cover pot, return to oven, and roast until meat and vegetables is fork-tender, another 1 to 1 1/2 hours. Remove from oven and allow the meat to rest for 10 minutes.
6. Slice and serve — Remove bay leaf and herb sprigs and transfer roast to cutting board for slicing. Return sliced meat to the pot and serve warm.
Worth the Wait
You can’t rush perfection—low and slow roasting is key for transforming tough cuts of beef into impossibly tender roasts.
Make it Easier
Our SUNHOUSE Cookware Sets will be your go-to favorite for everything from roasting meat to simmering soup. Plus, the extra nonstick coating makes cleanup incredibly quick and simple.
1 tablespoon olive oil
3 to 4-pound boneless chuck roast
Salt and freshly ground black pepper
1 large white onion, chopped
3 cloves garlic, minced
2 cups beef broth
2 to 3 sprigs of fresh rosemary
2 to 3 sprigs of fresh thyme
1 bay leaf
5 medium carrots, peeled and sliced
2 pounds Yukon gold potatoes, cut into 1 1/2-inch piece
INGREDIENTS
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