Meat & Poultry
Slow-Roasted Beef Chuck Roast
Grass-fed chuck roast braised low and slow with root vegetables and fresh thyme.
Method
- 1
Preheat oven to 300°F (150°C). Season beef roast generously on all sides with sea salt and black pepper.
- 2
Heat olive oil in a Dutch oven over high heat. Sear beef for 3-4 minutes per side until a brown crust forms. Remove beef and set aside. (This step is optional.)
- 3
Add onions, garlic, carrots, and celery to the pot; sauté for 5 minutes.
- 4
Pour in beef broth, Worcestershire sauce, and fresh thyme, scraping up any browned bits on the bottom. Return beef to the pot.
- 5
Cover tightly with lid and roast in the oven for 3 to 3.5 hours until fork-tender. Serve with the cooked root vegetables and pan juices.
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