There’s nothing as warm and inviting than a Sunday beef roast with roasted vegetables and fresh baked bread. Today, we will be giving you a great recipe for a juicy and flavorful beef roast from a very inexpensive — yet quality — cut of beef: chuck roast. Chuck roast is a bit smaller than round roasts or other larger cuts for roasting, so it makes a great roast size for singles and bachelors. This recipe is incredibly easy, requires little preparation, and when cooked slowly, you will have your roasted vegetables, potatoes, tender beef and a rich sauce on made in a single pot.
Ingredients For Chuck Roast With Vegetables
- 1 3-5 Pound Chuck Roast
- 3-5 Large Gold Potatoes
- 2 Medium Onions
- 3-4 Large Carrots
- 3-4 Stalks of Celery
- 2 Tablespoons of Chopped Garlic in Water
- 1 Tablespoon of Onion Powder
- 2-3 Sprigs of Thyme
- 2 Teaspoons of Rosemary
- 1 Teaspoon of Crushed Red Pepper Flakes
- 1 1/2 Tablespoons of Worcestershire Sauce
- 1 Dash of Soy Sauce
- About 1-2 Tablespoons of Salt and Pepper for the Meat
- 1 Large Bay Leaf
- 1 Can of Beef Stock
- Good Olive Oil
Again, this is a simple recipe to prepare; the trick is to get the vegetables cut to the right size. You want the vegetables to be cut a little larger than a dice… more of a cubed style cut.
Cut Your Onions
For the onions, simply cut off both ends of the onion. Next, Cut the onion in half lengthwise and remove the ouster skin. Next, Quart the onions and set to the side.
Slice Your Carrots
First peel the carrots and remove the ends. You will want to make sure that the carrot pieces are large by simply slicing on an angle to leave pieces approximately 1-1.5 inches long. Set carrots aside.
Slice Your Celery
Just like we wanted to get large slices of carrots, we also want large slices of celery as well. Make sure to rinse your celery stalks thoroughly, as they tend to collect dirt on the inside. Slice off both ends of the stalks and slice the celery into about 1-1.5 inch pieces and add to the carrots and onions.
Cube Your Gold Potatoes
First off, we use gold potatoes instead of russet potatoes, as they are more flavorful and can really hold up to the long cooking time of this recipe. Leave the skin on, but wash them well. we use a light sink sponge with an abrasive back to scrub the potatoes. After washing, slice the potatoes in half lengthwise and quarter each of the potatoes leaving cubed pieces that are fairly large. Set the potato pieces aside.
Salt and Pepper Your Roast
We usually don’t marinate our roasts, and season them only with salt and pepper. We like to use sea salt — salt specifically from the San Francisco Bay (you can usually find this in major grocery store chains) — and freshly ground black pepper. The exact amount needed with vary depending on the size of your roast. Start with the salt and rub it all over the meat, making sure to get the sides and any exposed crevices in the meat. Next rub the fresh cracked black pepper all over the meat.
In a large soup pot, drizzle good olive oil to lightly coat the bottom of the pot. We used Merula Olive Oil from Spain — Click Here to Get The Olive Oil We Used >>
Take your chuck roast and sear it on all sides over medium heat on the stove. Meat will not be cooked through, but will develop a tasty crust on all sides of the meat. After searing the meat, take the chuck roast out of the pot and set aside on a plate. Add another drizzle of olive oil into the pot and add all of your chopped celery, carrots and onions. Cook until translucent (about 5 minutes).
Once your carrots celery and onions have been cooked to translucency, we are going to add our Chopped Garlic in Water, Onion Powder, Sprigs of Thyme, Rosemary, Crushed Red Pepper Flakes, Soy Sauce, Worcestershire Sauce and Bay Leaf. Add a sprinkle of Salt and a bit of ground Black Pepper. Stir well to mix the spices and flavorings with the sauteed vegetables.
Next, lay out your potato cubes on top of the celery, carrots and onions — making a sort of a bed for the roast. Place the roast on top of the potatoes. Next, add your Beef Stock to the point where it is covering the vegetables and potatoes, but the chuck roast is not submerged. If the single can of beef stock is not enough, you can add water to get the liquid level to the perfect level.
Next place your lid on the soup pot and transfer to a preheated 375 degree oven. Continue to cook for 3-4 hours or until the roast is falling apart tender. During the cooking time, you will need to baste the roast with the liquid from the bottom of the pan about every 45 minutes to make sure that the top of the roast stays moist.
It is as simple as that!
When the roast is tender, simply remove the roast and plate it. It should be fork-tender and should easily fall apart into strands. Serve with the roasted vegetables and potatoes and maybe even a bit of blue cheese. This recipe goes great with Irish soda bread — Get Our Irish Soda Bread Recipe HERE >>