Most Tender Beef Roast Ever
Sink your teeth into the "Most Tender Beef Roast Ever," a mouthwatering masterpiece that delivers comfort and sophistication in every bite. This recipe features a slow-braised 3-pound beef chuck roast that transforms into fall-apart perfection after hours of gentle roasting alongside hearty vegetables like carrots, celery, and onions. A robust seasoning blend of garlic powder, smoked paprika, kosher salt, and pepper infuses the meat with savory flavor, while the addition of beef broth and optional red wine creates a luscious, richly flavored base. The low-and-slow cooking method, paired with fresh thyme and bay leaves, ensures unparalleled tenderness, making this dish a standout for family dinners or special occasions. Don't forget the silky homemade gravy—crafted from the pot's sumptuous drippings—for the ultimate finishing touch. Perfect for meal prep or a stunning centerpiece, this timeless recipe satisfies every craving for classic, hearty comfort food.
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Recipe Information
Ingredients
- 3 pounds Beef chuck roast
- 2 teaspoons Kosher salt
- 1 teaspoon Black pepper
- 1 teaspoon Garlic powder
- 1 teaspoon Smoked paprika
- 2 tablespoons Olive oil
- 1 large Yellow onion, sliced
- 4 large Carrots, peeled and cut into chunks
- 3 Celery stalks, cut into chunks
- 2 cups Beef broth
- 0.5 cups Red wine (optional)
- 4 Fresh thyme, sprigs
- 2 Bay leaves
- 2 tablespoons Cornstarch
- 2 tablespoons Water
Instructions
Preheat your oven to 325°F (165°C).
Pat the beef roast dry with paper towels. Season it generously with kosher salt, black pepper, garlic powder, and smoked paprika on all sides.
Heat the olive oil in a large Dutch oven or an oven-safe heavy-bottomed pot over medium-high heat.
Sear the beef roast in the hot oil for 3-4 minutes on each side until it's deeply browned. Remove the roast and set it aside on a plate.
Lower the heat to medium. Add the sliced onion, carrots, and celery to the pot. Sauté for 5-7 minutes until the vegetables are softened and slightly browned.
Pour in the beef broth and red wine (if using), scraping up any browned bits from the bottom of the pot with a wooden spoon.
Return the beef roast to the pot, nestling it among the vegetables. Add the thyme sprigs and bay leaves.
Cover the pot with a tight lid and place it in the preheated oven. Let it cook for 3.5 to 4 hours, or until the beef is fork-tender.
Once done, carefully remove the roast and vegetables from the pot, placing them on a serving platter. Discard the thyme sprigs and bay leaves.
To make a gravy, strain the liquid in the pot and skim off any excess fat. In a small bowl, mix the cornstarch with water to make a slurry.
Bring the strained liquid to a simmer over medium heat. Gradually whisk in the cornstarch slurry, cooking until the gravy thickens, about 2-3 minutes.
Slice the beef roast against the grain and serve with the cooked vegetables and the rich gravy on the side.
Nutrition Facts
Calories |
4101 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 303.0 g | 388% | |
| Saturated Fat | 114.0 g | 570% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1021 mg | 340% | |
| Sodium | 4240 mg | 184% | |
| Total Carbohydrate | 74.8 g | 27% | |
| Dietary Fiber | 17.4 g | 62% | |
| Total Sugars | 26.4 g | ||
| Protein | 258.0 g | 516% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 459 mg | 35% | |
| Iron | 40.1 mg | 223% | |
| Potassium | 6126 mg | 130% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
