Easy Tender Beef & Veggie Roast
A simple, cozy meal that's perfect for weeknight dinners and provides great leftovers.
Ingredients
For the Roast
- 2 tablespoons olive oil, divided
- 2 medium onions, chopped
- 8 cloves garlic, roughly chopped
- 3 pounds beef chuck roast
- 2 tablespoons garlic-parsley seasoning
- 1 teaspoon ground black pepper
- 3 medium carrots, cut into large chunks
- 2–3 stalks celery, chopped
- 1–2 pieces parsnips, cut into large chunks
- 1 pound mushrooms, halved or sliced
- 2 cups beef broth (or chicken broth)
Optional flavor boosters
- 2 pieces bay leaves
- 2–3 sprigs fresh thyme or rosemary
Instructions
Preparation
- Preheat your oven to 300°F (about 150°C). Cut the onions, carrots, celery, parsnips, and mushrooms into pieces about 2 inches in size.
Sautéing
- Heat 1 tablespoon olive oil in a Dutch oven over high heat. Add the chopped onions and cook until deep golden. Add the garlic and cook for 1 minute, until fragrant. Transfer the onion-garlic mixture to a bowl and set aside.
Searing and Braising
- Pat the beef dry. Sprinkle generously on all sides with garlic-parsley seasoning and black pepper. Add the remaining 1 tablespoon olive oil to the Dutch oven. Place the beef into the pot and sear on all sides until browned.
- Add the cooked onions and garlic back into the pot around the meat. Add the carrots, celery, parsnips, and mushrooms. Pour in the broth. Add bay leaves and thyme/rosemary if using. Cover with a tight-fitting lid.
Slow-Braising
- Transfer the Dutch oven to the preheated oven. Cook for 3 hours, or until the beef is extremely tender and pulls apart easily with a fork.
Serving
- Remove bay leaves and herb stems if using. Serve the tender beef with the vegetables and spoon the flavorful broth over the top.
Notes
Pat the beef very dry before searing for a better brown crust. Use a heavy Dutch oven with a tight lid to keep moisture in. Check the roast at 2.5 hours; cooking time can vary by oven and roast size. Let the meat rest for 10 minutes before shredding to keep juices locked in.