Ingredients
For the roast:
- 1.5–2 kg beef chuck roast
- 2 tbsp olive oil
- Salt & black pepper
- 1 tsp paprika
- 1 tsp garlic powder
- 1 tsp onion powder
For the gravy & vegetables:
- 1 large onion, chopped
- 4 garlic cloves, minced
- 3 cups beef broth
- 2 tbsp tomato paste
- 1 tbsp Worcestershire sauce
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 3–4 bay leaves
- 500 g baby potatoes
- 300 g baby carrots
- 2 tbsp flour (optional, for thickening)
- Fresh parsley for garnish
Instructions
1. Season and sear the beef
Pat the beef roast dry and season generously with salt, pepper, paprika, garlic powder, and onion powder.
Heat olive oil in a large pot or Dutch oven. Sear the roast on all sides for 2–3 minutes per side until deeply browned. This step creates amazing flavor.
2. Build the flavor base
Remove the beef and set aside.
In the same pot, sauté the chopped onion for 3 minutes until soft, then add the garlic for 1 minute.
Stir in the tomato paste and cook briefly to remove the raw taste.
3. Deglaze
Pour in the beef broth and scrape the bottom of the pot to release all the browned bits.
Add Worcestershire sauce, thyme, rosemary, and bay leaves.
4. Add the vegetables
Place the seared beef back into the pot and arrange the baby potatoes and carrots around it.
5. Slow cook
Cover the pot with a lid.
You can cook it three ways:
- Stovetop: simmer on low for 3.5–4 hours
- Oven: bake at 160°C for 3.5–4 hours
- Slow cooker: cook on LOW for 8 hours or HIGH for 5 hours
The beef should become very tender and easy to pull apart.
6. Thicken the gravy (optional)
Remove the beef and vegetables.
Mix 2 tbsp flour with a little water to make a slurry and stir it into the sauce. Cook until thickened.
7. Serve
Slice or shred the roast, spoon the rich gravy on top, and garnish with fresh parsley. Serve with the carrots and potatoes.