Tender, fall-apart beef simmered low & slow with hearty veggies and rich southern flavor β comfort food at its best! π
γ°οΈπ° Recipe Info π°γ°οΈ
β±οΈ Prep Time: 20 min
π₯ Cook Time: 3β4 hrs
π½οΈ Servings: 6
β‘ Calories: ~590 per serving
πΆοΈ Ingredients πΆοΈ
π₯© 3β4 lbs beef chuck roast
π’οΈ 2 tbsp vegetable oil (or bacon drippings for extra flavor)
π§ 2 tsp kosher salt
β« 1 tsp black pepper
πΆοΈ 1 tsp smoked paprika
π§ 1 tsp garlic powder
π§ 1 tsp onion powder
π§ 1 large yellow onion, sliced
π§ 4 cloves garlic, minced
π₯£ 3 cups beef stock (or 2 cups stock + 1 cup water)
πΆ 1 tbsp Worcestershire sauce
π 2 bay leaves
πΏ 4β5 sprigs fresh thyme (or 1 tsp dried)
π₯ 3β4 carrots, cut into chunks
π₯ 3β4 medium red potatoes, halved (or baby potatoes whole)
π± 2 celery stalks, cut into chunks
π·οΈ How to Make It π·οΈ
1οΈβ£ Season & Sear the Beef π₯©π₯
Pat roast dry, rub with salt, pepper, paprika, garlic & onion powder. Heat oil in Dutch oven, sear roast 4β5 min per side until browned.
2οΈβ£ Build the Flavor Base π§π§
Remove roast, then sautΓ© onion & garlic until fragrant.
3οΈβ£ Add Liquid & Herbs ππΏ
Pour in beef stock + Worcestershire, scraping browned bits. Add bay leaves & thyme. Return roast to pot.
4οΈβ£ Slow Cook Until Tender β³π₯
Cover & braise at 325Β°F (160Β°C) for 3β4 hrs until beef is fork-tender.
5οΈβ£ Add Veggies π₯π₯
During last 60β75 min, add carrots, potatoes & celery. Cook until veggies are tender & roast is melt-in-your-mouth good.
6οΈβ£ Serve with Love π΄π
Slice or shred roast, serve with veggies & ladle that rich gravy over the top.
β Southern Tip β
β¨ Use bacon drippings for the sear = next-level smoky flavor! π₯π₯