🟡
Medium
Ingredients
- 3.5 pounds beef chuck roast
- 3 tablespoons vegetable oil
- 1 large yellow onion, quartered
- 4 large carrots, cut into 2-inch pieces
- 4 medium potatoes, quartered
- 2 parsnips, cut into 2-inch pieces
- 4 cups beef broth
- 2 bay leaves
- 4 sprigs fresh thyme
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
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1Preheat oven to 325°F. Pat the beef roast dry and season generously with salt and pepper on all sides.
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2Heat vegetable oil in a large Dutch oven over medium-high heat. Sear the roast on all sides until deeply browned, about 10-12 minutes total. Remove and set aside.
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3In the same pot, sauté the onion for 3-4 minutes until softened. Add the carrots and parsnips, cooking for another 2-3 minutes.
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4Return the roast to the pot and pour in the beef broth. Add bay leaves and fresh thyme sprigs. Bring to a simmer.
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5Cover and transfer to the preheated oven. Braise for 2 hours, then add the potatoes. Continue braising for 45 minutes to 1 hour until roast is fork-tender and potatoes are cooked through.
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6Remove from oven, discard bay leaves and thyme sprigs. Taste and adjust seasoning as needed before serving.