Ingredients
Scale
- 2–3 pounds boneless beef chuck roast
- 2–3 tablespoons canola or olive oil
- 1/2 cup all-purpose flour
- 1 teaspoon sea salt
- 1 teaspoon black pepper
- 1 large onion, cut into large wedges
- 3–4 medium carrots, cut on the diagonal into chunks
- 2 pounds yellow potatoes, halved or quartered
- 3 cups beef broth
- 1 sprig rosemary
- Fresh parsley, for garnish
Instructions
- Preheat oven to 300°F (150°C).
- Heat oil in Dutch oven over medium-high heat.
- Mix flour, salt, and pepper in shallow dish. Coat beef roast on all sides.
- Brown roast on all sides, about 4–5 minutes per side. Remove and set aside.
- Add carrots and onions, reduce heat to medium. Cook 3–4 minutes until softened and lightly browned.
- Scrape browned bits from pot bottom into vegetables.
- Add potatoes, then place browned roast on top.
- Pour in beef broth and add rosemary sprig.
- Cover pot and transfer to oven. Cook 3 hours, until roast is fork-tender.
- Garnish with fresh parsley and serve hot.
Notes
- For deeper flavor, sear the roast well on all sides before baking.
- This dish pairs wonderfully with crusty bread or a fresh green salad.
- Leftovers reheat well and taste even better the next day.
- Prep Time: 20 minutes
- Cook Time: 3 hours
- Category: Dinner
- Method: Oven
- Cuisine: American