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Fall-Apart Easy Tender Beef & Veggie Roast

Experience a comforting roast that melts in your mouth, featuring tender beef and vibrant veggies simmered in a rich broth, perfect for any gathering.
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Prep Time 20 minutes
Cook Time 4 hours
Total Time 4 hours 20 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 pounds beef roast Choose a tender cut for the best results.
  • 2 tablespoons olive oil For searing the beef.
  • 2 cups carrots, chopped Fresh, chopped into bite-sized pieces.
  • 2 cups potatoes, chopped Use any variety, peeled and chopped.
  • 1 cup onions, chopped Adds sweetness to the dish.
  • 4 cloves garlic, minced Enhances flavor.
  • 4 cups beef broth For a rich base.
  • 2 teaspoons salt Adjust to taste.
  • 1 teaspoon black pepper Freshly ground for best flavor.
  • 2 teaspoons dried thyme Add more if you enjoy herby flavors.
  • 2 teaspoons dried rosemary Fragrant herb that pairs well with beef.

Method
 

Preparation
  1. Chop your vegetables (carrots, potatoes, and onions) into bite-sized pieces and mince the garlic.
Searing Beef
  1. In a large pot or Dutch oven, heat the olive oil over medium-high heat.
  2. Once hot, add the beef roast and sear on all sides until golden brown (about 4-5 minutes per side).
Adding Vegetables
  1. Once the beef is seared, carefully remove it from the pot and set it aside.
  2. Add the chopped onions, carrots, and potatoes to the pot. Cook for 3-4 minutes until the onions are translucent.
Creating Broth
  1. Add the minced garlic, beef broth, salt, black pepper, thyme, and rosemary to the pot. Stir well to combine.
Cooking
  1. Place the seared beef back into the pot, making sure it’s nestled among the vegetables and covered with the broth.
  2. Lower the heat to a simmer, cover, and let it cook for 3-4 hours until the beef is fork-tender.
  3. If using the oven, preheat it to 325°F (160°C) and roast for about 3 hours.
Serving
  1. Once done, remove the pot from heat. Let it sit for a few minutes before slicing the beef, serving it alongside the veggies and the rich broth.

Notes

Storing: Cool before refrigerating in an airtight container for up to 3-4 days or freeze for up to 3 months. Reheat gently on stovetop or oven, adding beef broth to maintain moisture.