This comforting dish combines tender beef roast with vegetables, slow-cooked to perfection, creating a savory symphony of flavors that warms the heart and soul.
Ingredients
Scale:
3 to 4 pounds of chuck roast or brisket
2 tablespoons olive oil
Salt and pepper, to taste
2 teaspoons of your favorite flavorful beef seasoning
4 cloves of garlic, minced
1 medium onion, chopped
4 large carrots, cut into 2-inch pieces
4 medium potatoes, quartered
2 cups green beans, trimmed
1 cup beef broth (or red wine for depth of flavor)
2 tablespoons Worcestershire sauce
Instructions
Preheat your oven: If using a Dutch oven, preheat your oven to 300°F (150°C).
Sear the beef: In a large Dutch oven, heat olive oil over medium-high heat. Season the chuck roast with salt, pepper, and your chosen beef seasoning. Once the oil is hot, sear the roast on all sides until golden brown, about 4-5 minutes per side.
Add aromatics: Remove the roast from the pan and set aside. Add the chopped onion and minced garlic to the pot. Sauté for about 3-4 minutes until the onions are translucent.
Combine ingredients: Return the beef to the pot. Arrange the carrots and potatoes around the roast. Pour in the beef broth and Worcestershire sauce.
Cover and cook: Cover the Dutch oven with a lid and place it in the preheated oven. Allow it to braise slowly for 3 to 4 hours, or until the beef is fork-tender.
Add green beans: If using green beans, add them to the pot during the last 30 minutes of cooking.
Serve: Once the beef is tender, remove it from the pot and let it rest for a few minutes before slicing. Serve it alongside the vegetables.
