Description
Slow Oven Beef & Root Veg Tray is a comforting dish that combines succulent beef chuck roast with tender root vegetables, all infused with aromatic herbs. This hearty meal not only warms your soul but also creates an inviting atmosphere perfect for family gatherings or special occasions. With its rich flavors and stunning presentation, this dish is sure to impress everyone at the table.
Ingredients
Scale
- 3 lbs beef chuck roast
- 4 medium carrots, chopped
- 2 large Yukon Gold potatoes, diced
- 1 large sweet onion, finely chopped
- 4 garlic cloves, minced
- 2 cups low-sodium beef broth
- 2 tbsp olive oil
- 2 sprigs fresh thyme
- 2 sprigs fresh rosemary
- Salt and pepper to taste
Instructions
- Preheat oven to 325°F (160°C).
- Heat olive oil in a skillet over medium-high heat; sear beef on all sides until browned (about 4-5 minutes per side).
- In a large baking tray, combine carrots, potatoes, onions, and garlic; season with olive oil, salt, pepper, and herbs.
- Place the seared beef on top of the vegetables and pour beef broth around the edges.
- Cover tightly with foil and bake for about 3 hours until the beef is fork-tender.
- Let rest for 15 minutes before slicing and serving.
- Prep Time: 20 minutes
- Cook Time: 180 minutes
- Category: Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: Approximately 1 cup (245g)
- Calories: 380
- Sugar: 4g
- Sodium: 450mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 110mg