Slow Cooked Shabbat Beef Roast
This melt-in-your-mouth slow-cooked beef roast is deeply savory, tender, and infused with rich aromatics for the ultimate comforting Shabbat meal.
Ingredients
- •3 lbs beef chuck roast (1.4 kg)
- •2 tablespoons olive oil
- •1 large yellow onion, sliced
- •4 cloves garlic, minced
- •3 large carrots, peeled and cut into chunks
- •2 large potatoes, peeled and quartered
- •1 cup dry red wine (240ml)
- •1 cup beef broth (240ml)
- •2 tablespoons tomato paste
- •1 tablespoon Worcestershire sauce
- •2 sprigs fresh rosemary
- •3 sprigs fresh thyme
- •1 teaspoon kosher salt
- •1/2 teaspoon black pepper
Instructions
- 1
Pat the beef chuck roast completely dry with paper towels and season all sides generously with kosher salt and black pepper.
- 2
Heat the olive oil in a large heavy-bottomed Dutch oven over medium-high heat until shimmering.
- 3
Add the beef roast to the pot and sear until a deep golden-brown crust forms on all sides, about 4 to 5 minutes per side, then remove the roast and set it aside on a plate.
- 4
In the same pot with the remaining pan drippings, add the sliced onions and cook for 5 minutes until soft and translucent.
- 5
Stir in the minced garlic and tomato paste, cooking for 1 minute until fragrant.
- 6
Pour in the red wine to deglaze the pot, scraping up any browned bits from the bottom, and let it simmer for 3 minutes to reduce slightly.
- 7
Stir in the beef broth and Worcestershire sauce.
- 8
Return the seared beef roast to the pot and tuck the carrots, potatoes, fresh rosemary, and thyme all around the meat.
- 9
Cover the Dutch oven tightly with its lid, then transfer it to a preheated oven at 300°F (150°C) and cook for 6 hours, or until the beef is fork-tender and falls apart easily.
- 10
Remove from the oven, discard the herb stems, shred the beef slightly into the rich pan juices, and serve warm.
💡 Chef tips
- You can easily prepare this recipe in a slow cooker by searing the meat first, transferring everything to the slow cooker, and cooking on low for 8 to 10 hours.
- This dish actually tastes better when made a day in advance; store it covered in the refrigerator and gently reheat on the stovetop before serving.
✅ How it should turn out
The finished roast is meltingly tender, coated in a rich, savory gravy, and surrounded by perfectly tender vegetables with a deeply aromatic herbal aroma.