Slow Braised Roast Beef with Sweet Potatoes and Carrots

 

 

 

 

 

 

 

 

 

 

Ingredients:

1 (3 to 4 lb) chuck roast or beef brisket
Salt and black pepper to taste
2 tablespoons olive oil
1 onion, chopped
3 cloves garlic, minced
3 sprigs fresh thyme
2 large sweet potatoes, peeled and cut into chunks
4 large carrots, peeled and cut into chunks
2 cups beef broth (or red wine for deeper flavor)
1 tablespoon tomato paste (optional, for richness)
1 teaspoon paprika (optional)

Instructions:

Preheat oven to 300°F (150°C).
Season the roast generously with salt and pepper on all sides.
Sear the meat:
Heat olive oil in a large Dutch oven or heavy oven-safe pot over medium-high heat. Add the roast and sear each side until browned (about 3–4 minutes per side). Remove and set aside.
Sauté aromatics:
In the same pot, lower heat to medium. Add chopped onion and sauté until soft, about 5 minutes. Stir in garlic and cook for another minute. If using tomato paste and paprika, stir them in here and cook for 2 more minutes.
Deglaze:
Pour in beef broth (or red wine), scraping the bottom of the pot to loosen browned bits.
Return roast to pot:
Add the thyme sprigs, then nestle the roast back into the liquid.
Add vegetables:
Scatter sweet potatoes and carrots around the roast.
Cover and braise:
Cover with a lid and place in the oven. Braise for 3 to 3.5 hours, or until the beef is fork-tender and falling apart.
Serve:
Remove thyme sprigs before serving. Slice or shred the beef and serve with the vegetables and braising liquid spooned over the top.