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Ultra close-up macro fork pulling apart succulent braised beef pot roast with carrots and gravy

Tender Braised Beef Pot Roast with Carrots

Succulent 3-pound beef chuck roast braised low and slow in a rich, deeply caramelized garlic beef bone broth reduction with sweet tender carrots, buttery baby Yukon gold potatoes, and fresh garden rosemary. 100% Halal wholesome comfort with strictly zero wine or alcohol deglazing.
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Prep Time 20 minutes
Cook Time 3 hours 30 minutes
Total Time 3 hours 50 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American Comfort Food, Halal Cooking, Sunday Roast
Calories: 520
Ingredients Method Nutrition

Ingredients
  

Seared Chuck Roast & Seasoning
  • 3.5 lbs beef chuck roast halal certified, room temperature
  • 2 tbsp olive oil or beef tallow for high-heat sear
  • 1 1/2 tsp sea salt coarse
  • 1 tsp black pepper freshly cracked
  • 1/2 tsp garlic and onion powder
Rich Halal Braising Gravy & Aromatics
  • 2 large yellow onions quartered
  • 8 cloves garlic smashed
  • 2 tbsp tomato paste caramelized
  • 3 cups beef bone broth halal certified, rich gelatinous broth
  • 2 tbsp Worcestershire sauce adds deep umami
  • 1 tbsp balsamic vinegar replaces wine acidity
  • 1 bundle fresh herbs tied with kitchen twine
  • 2 leaves bay leaves
Braised Vegetables
  • 1 lb carrots thick chunks
  • 1 lb baby Yukon gold potatoes halved
  • 2 tbsp fresh parsley for garnish

Method
 

Step-by-Step Braising Walkthrough
  1. Season & Dry: Pat the beef chuck roast completely dry on all sides using paper towels. Season aggressively with coarse kosher salt, cracked black pepper, garlic powder, and onion powder, pressing spices firmly into the meat fibers. Let sit at room temperature for 20 minutes.
  2. High-Heat Maillard Sear: Heat olive oil or beef tallow in a heavy 6- to 7-quart cast iron Dutch oven over medium-high heat until faintly smoking. Sear the chuck roast undisturbed for 5 to 6 minutes per side, plus 2 minutes on the edges, until an intensely dark caramelized mahogany crust forms. Transfer beef to a platter.
  3. Caramelize Aromatics & Deglaze: Lower heat to medium. Add quartered onions and smashed garlic to the hot beef drippings, sautéing for 3 minutes until caramelized around the edges. Stir in tomato paste and cook for 1 minute until brick-red. Pour in balsamic vinegar and 1/2 cup of beef broth, vigorously scraping all caramelized browned fond from the bottom of the Dutch oven.
  4. Add Braising Liquid & Simmer: Pour in the remaining 2 1/2 cups of rich beef bone broth and Worcestershire sauce. Add the herb bundle (rosemary, thyme, bay leaves). Return the seared beef roast and all resting juices into the pot (liquid should reach halfway up the beef). Bring to a simmer.
  5. Slow Dutch Oven Braise: Cover tightly with a heavy lid and transfer to an oven preheated to 300°F (150°C). Braise undisturbed for 2 hours.
  6. Add Root Vegetables: Carefully remove Dutch oven from oven. Scatter carrot batons and halved baby potatoes around the beef, submerging them into the rich braising liquid. Re-cover tightly and return to the 300°F oven for an additional 1 hour to 1 hour and 15 minutes, until the beef is fork-tender and vegetables are meltingly soft.
  7. Shred & Gravy Glaze: Transfer beef to a cutting board and pull apart into generous succulent shreds with two forks. Skim excess surface fat from the braising juices (or simmer uncovered on stovetop for 5 minutes to reduce into a rich gravy). Ladle gravy over beef and vegetables, scatter fresh parsley, and serve with crusty sourdough bread!

Nutrition

Serving: 1gCalories: 520kcalCarbohydrates: 22gProtein: 44gFat: 28gSaturated Fat: 11gCholesterol: 145mgSodium: 680mgPotassium: 920mgFiber: 4gSugar: 4gVitamin A: 110IUVitamin C: 25mgCalcium: 6mgIron: 32mg

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