“I make this 2 to 3 times a year and this is the best way. Everyone loves it and always asks for more. I just made this last night.”
This recipe has become a true family tradition in many homes. It’s simple, flavorful, and comforting—perfect for special occasions or even just a cozy dinner at home. When you make it, be prepared for people to ask for seconds (and the recipe!).
Ingredients
2 lbs beef chuck roast (or your favorite cut for slow cooking)
2 tablespoons olive oil
1 large onion, sliced
3 cloves garlic, minced
4 carrots, cut into chunks
4 potatoes, peeled and cut into chunks
2 cups beef broth
1 cup red wine (optional, can replace with broth)
2 tablespoons tomato paste
2 teaspoons Worcestershire sauce
2 bay leaves
1 teaspoon dried thyme Salt and black pepper, to taste
Instructions
Prepare the Beef: Season the beef roast generously with salt and pepper.
In a large pot or Dutch oven, heat olive oil over medium-high heat.
Sear the beef on all sides until nicely browned. Remove and set aside.
Cook the Aromatics: In the same pot, add onions, carrots, and garlic.
Cook for 4–5 minutes until softened and fragrant.
Build the Base: Stir in tomato paste and cook for 1 minute.
Pour in red wine (or extra broth) to deglaze the pot, scraping up any browned bits for extra flavor.
Slow Simmer: Add the beef back to the pot. Pour in broth, Worcestershire sauce, thyme, and bay leaves.
Bring to a gentle simmer. Add Vegetables: Stir in potatoes and carrots.
Cover and cook on low heat for 2.5–3 hours, or until the beef is fork-tender.
Serve: Remove bay leaves. Taste and adjust seasoning. Serve hot with crusty bread for the perfect comforting meal.
Why This Recipe Works
Slow cooking makes the beef melt-in-your-mouth tender. Simple ingredients create a rich, flavorful broth. Perfect balance of protein, veggies, and hearty potatoes.
Final Thoughts
This dish is more than just a recipe—it’s a memory-maker. Whether you make it a couple of times a year or more often, it’s guaranteed to be a hit at the dinner table.