The Perfect Beef Roast with Veggies

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The Perfect Sunday Beef Roast With Veggies

This is the recipe — the one you at growing up, that has all those nostalgic feels associated with it. But over the years, you’ve added this and added that, just to give it that much more flavor and here is where you landed — perfectly juicy, perfectly flavorful beef roast with veggies.

Ingredients

• 4 lbs Boneless chuck roast

• 1 onion, quartered

• 1 tbsp olive oil

• 6 cloves garlic, minced

• 4 large carrots

• 6-8 small red potatoes, whole

• 2 tbsp Beef stock concentrate

• 2 tbsp Italian seasoning (I use a mix of dried thyme, rosemary, basil, oregano, and sage from my garden)

• 1/2 c Dry red wine

• 2 tsp red pepper flakes (optional)

• 4 c water, or enough to cover the beef halfway up the roast before baking

• Salt, to taste

Instructions

• Gather all ingredients

• Preheat the oven to 300 degrees F

• Salt your meat on both sides. Heat a Dutch oven or heavy pot over medium high heat add oil then sear meat in the center of the pan for four minutes, turn meat over with the tongs, sear for 3 to 4 more minutes on each side.

• Place your onion, carrots, and red potatoes around and on top of your meat in the Dutch oven. Pour the wine over the meat. Pour hot water around your meat, ensuring you have submerged your meat halfway up (this ensures a tender roast).

• Sprinkle your spices (Italian seasoning, red pepper flakes) on the top of your veggies and meat, place your beef concentrate directly into the water surrounding the meat.

• Place the lid on and bake for 6-7 hours. A long bake at a low temp is what gives this roast its signature tenderness.

• Optional: wait until hour 3-4 to add your veggies to maintain a “less done” veggie. When baking the veggies 6-7 hours, they will be very soft, but this is how I generally do it.