Recipe Background
You don't have to be from the South to enjoy this Roast Beef Supper. With a beefy chuck roast packed with yellow onions, fragrant garlic, bright carrots, earthy cremini mushrooms, and fluffy Yukon Gold potatoes, all seasoned and roasted until fork-tender, you will quickly take a seat at the table for this one! Everyone is invited to enjoy this Roast Beef Supper any time your soul calls for a little Southern hospitality. Come on y'all, it's supper time!
You don't have to be from the South to enjoy this Roast Beef Supper. With a beefy chuck roast packed with yellow onions, fragrant garlic, bright carrots, earthy cremini mushrooms, and fluffy Yukon Gold potatoes, all seasoned and roasted until fork-tender, you will quickly take a seat at the table for this one! Everyone is invited to enjoy this Roast Beef Supper any time your soul calls for a little Southern hospitality. Come on y'all, it's supper time!
Ingredients
- 1 (3 1/2-pound) chuck roast boneless
- 3 1/2 teaspoons kosher salt divided
- 1 teaspoon black pepper divided
- 2 tablespoons canola oil
- 2 yellow onions cut into 1/2-inch slices
- 6 cloves garlic smashed
- 3 large carrots cut into 3-inch pieces
- 8 ounces cremini mushrooms halved
- 2/3 cup dry red wine or beef broth
- 2 rosemary sprigs
- 1 bay leaf
- 1 pound Yukon Gold potatoes quartered
Directions
- Preheat the oven to 325 degrees F.
- On a large platter, add the chuck roast and evenly sprinkle it with 2 1/2 teaspoons of the salt and 3/4 teaspoon of the black pepper.
- In a large Dutch oven over high heat, heat the canola oil.
- Add the chuck roast to the heated oil and cook until the roast is browned on all sides, about 3-4 minutes per side.
- Transfer the browned roast to a clean large platter.
- Reduce the heat to medium-high
- In the same Dutch oven, add the onions, the remaining salt, and the remaining black pepper, and cook, while scraping the bottom of the pan to loosen the browned bits.
- Cook until the onions begin to brown and soften, about 6-8 minutes.
- Add the garlic, the carrots, and the mushrooms to the onion mixture and stir to combine.
- Transfer the seared roast to the top of the vegetable mixture.
- Add the wine, the rosemary, and the bay leaf and bring it to a simmer.
- Cover the Dutch oven and bake the roast for 1 hour 30 minutes.
- Add the potatoes to the roast mixture.
- Cover and roast until the potatoes are tender when pierced with a fork and the beef reaches an internal temperature of 145 degrees F, about 1 hour.
- Transfer the supper from the oven to a wire rack and let it rest for 15 minutes.
- Remove and discard the rosemary and the bay leaf from the roast mixture.
- Using two forks, shred the chuck roast into serving-size pieces.
- Serve.
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