serves
6-8
prep
20 minutes
cook
3:45 hours
difficulty
Easy
serves
6-8
people
preparation
20
minutes
cooking
3:45
hours
difficulty
Easy
level
Ingredients
- 1.5-1.7 kg chuck or sirloin tip roast
- 1½ tbsp flour
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp smoked paprika
- Kosher salt
- Freshly ground black pepper
- 3 tsp (15 ml) olive oil
- 15 g (3 tsp) butter
- 2 small yellow onions, peeled and cut into 6 wedges
- 4 large carrots, peeled and cut into large chunks
- 4 medium yellow potatoes, quartered
- 3 garlic cloves, minced
- 4 sprigs thyme
- ½ cup (125 ml) dry red wine
- 1½ tbsp (30 ml) Worcestershire sauce
- 2-3 cups (500-750 ml) low-sodium beef broth
- 1½ tbsp finely chopped parsley
Resting time: 10-15 minutes.
Instructions
- Heat your oven to 140°C (275°F).
- Place a Dutch oven over medium-high heat and dry off the outside of the roast with paper towel. In a small bowl, combine the flour, garlic powder, onion powder and smoked paprika with 2 teaspoons of salt and 1 teaspoon of pepper. Evenly scatter the seasoned flour over the roast, pressing to adhere. Add the oil to the pot and sear the roast until golden brown all over, about 3 to 4 minutes per side. Remove the roast to a rimmed baking sheet or large bowl to catch any juices and set aside.
- Turn the heat down to medium, add in the butter, onions, carrots and potatoes, season with salt and pepper, and cook for 3 to 5 minutes stirring occasionally just until the vegetables begin to pick up a little colour. Stir in the garlic and thyme, cook for 30 seconds, then deglaze the pan with the wine and Worcestershire sauce, scraping the bottom to remove any stuck-on bits.
- Add the roast back into the pot and pour in enough broth to come halfway up the roast. Bring to a simmer then cover with a tight-fitting lid and transfer to the oven for 3 to 3 ½ hours or until the roast is fork tender. When tender, remove the sprigs of thyme and set the roast aside for 10 to 15 minutes to rest.
- Serve from the pot scattered with parsley or carefully transfer the roast to a shallow serving dish along with the vegetables and serve with the braising liquid as a gravy.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
