Ingredients
– 3 ½ to 4 pounds beef chuck roast
– 2 tablespoons olive oil for searing and adding a rich base
– 1 peeled yellow onion, julienned adds sweetness and depth
– 2 leeks (white and yellow parts only), thinly sliced and rinsed brings a mild, onion-like flavor
– 6 garlic cloves, thinly sliced infuses aromatic notes
– 1 cup red wine for deglazing and enhancing richness
– 3 tablespoons tomato paste helps thicken and add umami
– 6 cups beef stock creates a savory cooking liquid
– 2 bay leaves for subtle herbal essence
– 8 to 10 sprigs fresh thyme offers earthy flavors
– 8 to 10 fresh parsley stems with leaves adds freshness and brightness
– 2 pounds baby Yukon potatoes contributes hearty texture
– 6 regular carrots or 10 baby tri-colored carrots, peeled and cut into 2-inch pieces provides sweetness and color
– 4 ribs celery, cut into 2-inch pieces adds crunch and aroma
– 2 parsnips, peeled and cut into 2-inch pieces brings a nutty taste
– 1 rutabaga, peeled and cut into 1-inch cubes adds earthiness
– ½ cup unsalted butter, softened for thickening the sauce
– Worcestershire sauce to taste boosts savory notes
– 1 tablespoon red wine vinegar balances flavors with acidity
– Coarse salt and fresh cracked pepper to taste seasons and enhances the dish
– Finely minced parsley for optional garnish freshens up the final presentation
Instructions
1-First Steps: Prep and Sear: Start by seasoning the beef generously with salt on all sides and let it sit uncovered in the fridge for 12 to 48 hours. This step helps enhance the flavor and texture. Once ready, heat 2 tablespoons of olive oil in a large pot over high heat until it’s just smoking, then sear the beef on all sides for 3-4 minutes each to lock in juices.
2-First Steps: Prep and Sear: After searing, set the beef aside and add the onions and leeks to the pot. Season with salt and sauté for 4-6 minutes, then lower the heat and cook for another 10 minutes until they brown. Stir in the garlic and cook for 30-45 seconds until fragrant.
3-Cooking and Finishing: Next, deglaze with ¼ cup of red wine and cook until it’s absorbed. Add 3 tablespoons of tomato paste and stir for 2-3 minutes. Pour in the remaining ¾ cup red wine, 6 cups beef stock, 2 bay leaves, 8-10 sprigs thyme, 8-10 parsley stems, salt, and pepper, then return the beef to the pot and bring to a boil.
4-Cooking and Finishing: Cover and cook in a 325°F oven for 3 ½ to 4 hours until the meat reaches 200°-210°F and is fork-tender. About 70 minutes before it’s done, add the potatoes, carrots, celery, parsnips, and rutabaga. Once finished, remove the beef and thicken the sauce with a beurre manie made from softened butter and flour, cooking for 3-5 minutes over low heat.
5-Cooking and Finishing: Stir in 1 tablespoon red wine vinegar and Worcestershire sauce to taste, then return the beef to the pot. The total prep time is about 30 minutes, with 4 hours and 30 minutes of cooking. For more dessert ideas to follow your meal, try our apple crumble recipe for a cozy finish.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
🍳 Use a large pot such as a 2 ½ gallon Dutch oven for even cooking.
🥔 Vegetables do not need to be fully submerged to cook well.
⏰ Add vegetables later in cooking to avoid overcooking, following Yankee pot roast style.
- Prep Time: 30 minutes
- Cook Time: 4 hours 30 minutes
- Cook Time: 4 hours 30 minutes
- Category: Main Course
- Method: Oven Braising
- Cuisine: American
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 serving
- Calories: 600
- Sugar: 6g
- Sodium: 400mg
- Fat: 35g
- Saturated Fat: 15g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 50g
- Cholesterol: 150mg