Tender beef slow-cooked with carrots, potatoes, and parsnips for a hearty, comforting meal.
# Components:
→ Beef
01 - 3.5-pound chuck roast
02 - 2 teaspoons kosher salt
03 - 1 teaspoon freshly ground black pepper
04 - 2 tablespoons olive oil
→ Vegetables
05 - 4 large carrots, peeled and chunked
06 - 3 parsnips, peeled and chunked
07 - 3 medium Yukon Gold potatoes, cut into 2-inch pieces
08 - 2 medium onions, quartered
09 - 4 cloves garlic, peeled and smashed
10 - 2 celery stalks, cut into large pieces
→ Braising Liquid & Seasonings
11 - 2 cups gluten-free beef broth
12 - 1 cup dry red wine
13 - 2 tablespoons tomato paste
14 - 2 teaspoons dried thyme
15 - 1 teaspoon dried rosemary
16 - 2 bay leaves
# Directions:
01 - Set the oven to 325°F to prepare for roasting.
02 - Pat the chuck roast dry and evenly season with kosher salt and black pepper on all sides.
03 - Heat olive oil in a Dutch oven over medium-high heat and brown the roast on all sides for 3 to 4 minutes each until deeply caramelized. Remove and set aside.
04 - Add onions, carrots, parsnips, potatoes, celery, and garlic to the pot and sauté for 5 minutes, stirring occasionally.
05 - Stir in tomato paste and cook for 1 minute to deepen flavor.
06 - Pour in red wine and scrape the bottom of the pot to loosen browned bits; simmer for 2 minutes to reduce slightly.
07 - Return the seared roast to the pot and add beef broth, thyme, rosemary, and bay leaves, ensuring liquid covers halfway up the roast sides.
08 - Cover and roast for 2.5 to 3 hours in the oven, turning the meat once halfway through, until beef is tender and vegetables are cooked through.
09 - Remove bay leaves, let the roast rest for 10 minutes before slicing, then serve alongside the roasted vegetables and pan juices.
