Braised Beef Pot Roast with Baby Potatoes and Asparagus
Braised Beef Pot Roast with Baby Potatoes and Asparagus
Ingredients
For the Pot Roast
- 2 1/2 pounds boneless beef chuck roast, trimmed
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper, freshly ground
- 2 tablespoons olive oil
- 2 yellow onions, large, sliced
- 6 cloves garlic, minced
- 2 tablespoons tomato paste
- 1 cup dry red wine, such as Cabernet Sauvignon or Merlot
- 3 cups beef broth, low sodium
- 3 fresh rosemary sprigs
- 3 fresh thyme sprigs
- 1 bay leaf
For the Vegetables
- 1 1/2 pounds baby potatoes, small, yellow-skinned, scrubbed
- 1 pound asparagus spears, trimmed
For Garnish
- 2 tablespoons fresh parsley, chopped
Instructions
- 1
Preheat oven to 325°F. Pat the beef chuck roast dry with paper towels and season generously with kosher salt and black pepper.
⏱️ 5 min•🌡️ 325
- 2
Heat olive oil in a large Dutch oven or oven-safe pot over medium-high heat. Sear the beef on all sides until deeply browned, about 3-4 minutes per side. Remove beef from the pot and set aside.
⏱️ 15 min
- 3
Add sliced yellow onions to the same pot and cook over medium heat, stirring occasionally, until softened and caramelized, about 8-10 minutes. Add minced garlic and tomato paste, and cook for another 2 minutes, stirring constantly, until fragrant.
⏱️ 12 min
- 4
Deglaze the pot with red wine, scraping up any browned bits from the bottom. Bring to a simmer and cook for 2-3 minutes until the wine has reduced slightly.
⏱️ 3 min
- 5
Return the seared beef to the pot. Pour in the beef broth. Add fresh rosemary sprigs, fresh thyme sprigs, and the bay leaf. Bring the liquid to a gentle simmer.
⏱️ 5 min - 6
Cover the Dutch oven tightly and transfer it to the preheated oven. Braise for 2 hours.
⏱️ 120 min•🌡️ 325
- 7
After 2 hours, carefully remove the pot from the oven. Add the baby potatoes to the pot, nestling them into the braising liquid. Return the pot to the oven and continue to braise for another 45 minutes to 1 hour, or until the beef is fork-tender and the potatoes are cooked through.
⏱️ 60 min•🌡️ 325
- 8
Remove the pot from the oven. Carefully remove the beef and potatoes to a serving platter. Cover to keep warm. Discard the rosemary, thyme, and bay leaf from the braising liquid. If desired, skim any excess fat from the surface of the gravy.
⏱️ 5 min
- 9
While the gravy is resting, steam or blanch the asparagus spears until bright green and tender-crisp, about 3-5 minutes.
⏱️ 5 min
- 10
Shred the beef into large pieces using two forks. Arrange the shredded beef, baby potatoes, and asparagus on a serving platter or individual plates. Spoon the rich gravy generously over the beef and vegetables. Garnish with chopped fresh parsley.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Braised Beef Pot Roast with Baby Potatoes and Asparagus
For the Pot Roast
- 2 1/2 pounds boneless beef chuck roast, trimmed
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper, freshly ground
- 2 tablespoons olive oil
- 2 yellow onions, large, sliced
- 6 cloves garlic, minced
- 2 tablespoons tomato paste
- 1 cup dry red wine, such as Cabernet Sauvignon or Merlot
- 3 cups beef broth, low sodium
- 3 fresh rosemary sprigs
- 3 fresh thyme sprigs
- 1 bay leaf
For the Vegetables
- 1 1/2 pounds baby potatoes, small, yellow-skinned, scrubbed
- 1 pound asparagus spears, trimmed
For Garnish
- 2 tablespoons fresh parsley, chopped
Instructions
- 1
Preheat oven to 325°F. Pat the beef chuck roast dry with paper towels and season generously with kosher salt and black pepper.
⏱️ 5 min•🌡️ 325 - 2
Heat olive oil in a large Dutch oven or oven-safe pot over medium-high heat. Sear the beef on all sides until deeply browned, about 3-4 minutes per side. Remove beef from the pot and set aside.
⏱️ 15 min - 3
Add sliced yellow onions to the same pot and cook over medium heat, stirring occasionally, until softened and caramelized, about 8-10 minutes. Add minced garlic and tomato paste, and cook for another 2 minutes, stirring constantly, until fragrant.
⏱️ 12 min - 4
Deglaze the pot with red wine, scraping up any browned bits from the bottom. Bring to a simmer and cook for 2-3 minutes until the wine has reduced slightly.
⏱️ 3 min - 5
Return the seared beef to the pot. Pour in the beef broth. Add fresh rosemary sprigs, fresh thyme sprigs, and the bay leaf. Bring the liquid to a gentle simmer.
⏱️ 5 min - 6
Cover the Dutch oven tightly and transfer it to the preheated oven. Braise for 2 hours.
⏱️ 120 min•🌡️ 325 - 7
After 2 hours, carefully remove the pot from the oven. Add the baby potatoes to the pot, nestling them into the braising liquid. Return the pot to the oven and continue to braise for another 45 minutes to 1 hour, or until the beef is fork-tender and the potatoes are cooked through.
⏱️ 60 min•🌡️ 325 - 8
Remove the pot from the oven. Carefully remove the beef and potatoes to a serving platter. Cover to keep warm. Discard the rosemary, thyme, and bay leaf from the braising liquid. If desired, skim any excess fat from the surface of the gravy.
⏱️ 5 min - 9
While the gravy is resting, steam or blanch the asparagus spears until bright green and tender-crisp, about 3-5 minutes.
⏱️ 5 min - 10
Shred the beef into large pieces using two forks. Arrange the shredded beef, baby potatoes, and asparagus on a serving platter or individual plates. Spoon the rich gravy generously over the beef and vegetables. Garnish with chopped fresh parsley.
⏱️ 5 min