Move over lamb. You are delicious, but you are expensive. Slow cooking a beef chuck roast makes a delicious, melt in your mouth roast dinner.
Time: Three Hours
- 1kg chuck roast
- 2 teaspoons olive oil
- 2 teaspoons sea salt
- freshly ground black pepper
- 2 onions, coarsely chopped
- 1 cup red wine (optional)
- 4 thyme sprigs
- 4 cloves crushed garlic
- 1–2 cups beef broth
- 1 bay leaf
- 4 large carrots, cut diagonally into one-inch pieces
- 1kg potatoes, peeled and cut into two inch pieces (optional)
Preheat the oven to 160° C.
Prepare the roast with salt and pepper.
Heat oil in the Dutch oven over medium high heat and sear the meat on all sides. Remove from pan and set aside. Add onions to the pan and sauté for about six minutes until tender. You may need to add a little bit more oil.
Return the roast to the pan and add the red wine, beef broth, garlic and herbs. If you don’t want to use red wine, just add more broth. Liquid should cover the meat about halfway. Bring to a simmer.
Cover and bake in the oven for about 1 1/2 hours.
Add in your carrots and potatoes, cover and bake for an additional hour until veggies are tender. Some people prefer mash instead of cooking the potatoes with the meat. If this is you, then don’t add the potatoes.
Once finished, remove thyme sprigs and bay leaf.