Moving Day Beef
Hearty, comforting, and delightfully simple, Moving Day Beef is the perfect one-pot meal to fuel you through busy days or satisfy a craving for classic comfort food. This recipe features a melt-in-your-mouth beef chuck roast slow-simmered with tender baby red potatoes, sweet carrots, and a medley of fragrant herbs like thyme and rosemary. The rich, savory gravy—thickened to perfection with a quick flour slurry—ties it all together for a meal that feels like a warm hug on a plate. With just 20 minutes of prep, this dish lets your Dutch oven do the work, making it ideal for long, hectic days. Serve it up for dinner and watch it become an instant family favorite! Keywords: beef chuck roast recipe, one-pot meal, comfort food, hearty dinner, slow-cooked beef.
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Recipe Information
Ingredients
- 2 pounds beef chuck roast
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 tablespoons olive oil
- 1 large yellow onion
- 4 cloves garlic cloves
- 3 medium carrots
- 12 small baby red potatoes
- 2 cups beef broth
- 2 tablespoons Worcestershire sauce
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 2 tablespoons all-purpose flour
- 0.25 cup water
Instructions
Season the beef chuck roast on both sides with salt and black pepper.
Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.
Sear the beef on all sides until browned, about 4-5 minutes per side. Remove the beef and set it aside.
Dice the onion and mince the garlic cloves. Add them to the pot and sauté for 2-3 minutes, stirring to scrape up browned bits from the bottom of the pot.
Peel and chop the carrots into thick slices. Add them to the pot along with the whole baby red potatoes. Stir to combine.
Place the seared beef back into the pot, nestling it among the vegetables.
Pour the beef broth and Worcestershire sauce over the meat and vegetables. Sprinkle in the dried thyme and rosemary.
Bring the mixture to a gentle simmer, then cover the pot with a tight-fitting lid and reduce the heat to low.
Cook for 2.5 to 3 hours, or until the beef is fork-tender and the vegetables are cooked through.
In a small bowl, whisk the all-purpose flour with water until smooth to create a slurry.
Remove the beef from the pot and set it aside. Slowly stir the flour slurry into the pot to thicken the gravy. Let it simmer for 3-5 minutes until thickened.
Serve the beef sliced or shredded alongside the vegetables, with the rich gravy poured over the top.
Nutrition Facts
Calories |
553 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.0 g | 45% | |
| Saturated Fat | 13.0 g | 65% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 106 mg | 35% | |
| Sodium | 812 mg | 35% | |
| Total Carbohydrate | 30.7 g | 11% | |
| Dietary Fiber | 3.5 g | 12% | |
| Total Sugars | 4.8 g | ||
| Protein | 31.6 g | 63% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 66 mg | 5% | |
| Iron | 5.6 mg | 31% | |
| Potassium | 1148 mg | 24% | |
*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.
