A hearty and flavorful dish perfect for family dinners, featuring tender beef roast, vegetables, and a rich gravy.
Preparation time
20min
Cooking time
3h
Ingredients
6 Servings
- 500 ml beef broth
- 1.5 kg beef chuck roast
- 1 tsp black pepper
- 4 carrots
- 3 garlic cloves
- 2 tbsp olive oil
- 1 onion
- 5 potatoes
- 250 ml red wine
- 2 tsp rosemary
- 1 tsp salt
- 2 tsp thyme
Directions
Step 1
Preheat your oven to 160°C (320°F).
Step 2
Heat the olive oil in a large oven-safe pot over medium-high heat.
Step 3
Season the beef roast with salt and black pepper, then sear it in the pot until browned on all sides. Remove and set aside.
Step 4
In the same pot, add the chopped onion and garlic and sauté until fragrant.
Step 5
Add the carrots and potatoes, and cook for a few minutes until slightly browned.
Step 6
Pour in the beef broth and red wine, scraping up any browned bits from the bottom of the pot.
Step 7
Return the beef roast to the pot and add the thyme and rosemary.
Step 8
Cover the pot with a lid and place it in the preheated oven. Cook for about 3 hours, or until the meat is tender.
Step 9
Remove the pot from the oven and let it rest for a few minutes before serving.