Prep 25 mins
Cook 3 hrs
Perfect for family dinners :P
- 1 (3 lb) chuck roast or 1 (3 lb) rump roast, tied if boneless
- salt and pepper
- 3 tablespoons oil
- 3 medium onions, sliced
- 2 1⁄2 cups beef broth
- 1 teaspoon dried thyme
- 1 bay leaf
- 6 large carrots, quartered and cut into 2-inch lengths
- 6 small waxy potatoes, peeled and quartered
- 4 medium turnips, peeled and quartered (optional)
- 3 medium parsnips, peeled and cut into 2-inch lengths
- 2 tablespoons all-purpose flour
- 2 tablespoons unsalted butter, softened
- Season the meat with salt and pepper. Heat the oil in a large Dutch oven over med-hi heat. Add the beef and brown on all sides, 15 to 20 minutes. Remove the meat and set aside.
- Add the onions and saute until softened, about 5 minutes.
- Return the beef to the Dutch oven. Add the broth, thyme, and bay leaf. Cover, reduce the heat to its lowest setting, and cook slowly, in liquid that is barely simmering, turning every 30 minutes. Flat roasts will require cooking for 1 1/2 to 2 1/2 hours; round roasts will take as long as 4 hours.
- About 1 hour before the meat is done, add the carrots, potatoes, turnips, if using, and parsnips to the Dutch oven. Replace the cover and continue to cook until both the meat and vegetables are tender. Remove the bay leaf.
- Transfer the meat and veggies to a platter and cover with aluminum foil to keep warm. Skim off any fat from teh surface of the pan juices and discard. Mix the flour and butter in a small bowl until smooth. Whisk into the pan juices, increase the temperature to med-hi and cook, stirring constantly until thickened, about 3 minutes. Taste and adjust the seasonings as needed. Pour into a gravy boat.
- Slice the meat and serve alongside the vegetables, with the gravy on the side.