Tender, fall-apart beef simmered low & slow with hearty veggies and rich southern flavor — comfort food at its best! 💛
〰️🔰 Recipe Info 🔰〰️
⏱️ Prep Time: 20 min
🔥 Cook Time: 3–4 hrs
🍽️ Servings: 6
⚡ Calories: ~590 per serving
🔶️ Ingredients 🔶️
🥩 3–4 lbs beef chuck roast
🛢️ 2 tbsp vegetable oil (or bacon drippings for extra flavor)
🧂 2 tsp kosher salt
⚫ 1 tsp black pepper
🌶️ 1 tsp smoked paprika
🧄 1 tsp garlic powder
🧅 1 tsp onion powder
🧅 1 large yellow onion, sliced
🧄 4 cloves garlic, minced
🥣 3 cups beef stock (or 2 cups stock + 1 cup water)
🍶 1 tbsp Worcestershire sauce
🍃 2 bay leaves
🌿 4–5 sprigs fresh thyme (or 1 tsp dried)
🥕 3–4 carrots, cut into chunks
🥔 3–4 medium red potatoes, halved (or baby potatoes whole)
🌱 2 celery stalks, cut into chunks
🔷️ How to Make It 🔷️
1️⃣ Season & Sear the Beef 🥩🔥
Pat roast dry, rub with salt, pepper, paprika, garlic & onion powder. Heat oil in Dutch oven, sear roast 4–5 min per side until browned.
2️⃣ Build the Flavor Base 🧄🧅
Remove roast, then sauté onion & garlic until fragrant.
3️⃣ Add Liquid & Herbs 🍖🌿
Pour in beef stock + Worcestershire, scraping browned bits. Add bay leaves & thyme. Return roast to pot.
4️⃣ Slow Cook Until Tender ⏳🥘
Cover & braise at 325°F (160°C) for 3–4 hrs until beef is fork-tender.
5️⃣ Add Veggies 🥔🥕
During last 60–75 min, add carrots, potatoes & celery. Cook until veggies are tender & roast is melt-in-your-mouth good.
6️⃣ Serve with Love 🍴💛
Slice or shred roast, serve with veggies & ladle that rich gravy over the top.
⭐ Southern Tip ⭐
✨ Use bacon drippings for the sear = next-level smoky flavor! 🥓🔥