You don’t have to be from the South to enjoy this Roast Beef Supper. With a beefy chuck roast packed with yellow onions, fragrant garlic, bright carrots, earthy cremini mushrooms, and fluffy Yukon Gold potatoes, all seasoned and roasted until fork-tender, you will quickly take a seat at the table for this one! Everyone is invited to enjoy this Roast Beef Supper any time your soul calls for a little Southern hospitality. Come on y’all, it’s supper time!
Ingredients
- 1 (3 1/2-pound) chuck roast, boneless
- 3 1/2 teaspoons kosher salt, divided
- 1 teaspoon black pepper, divided
- 2 tablespoons canola oil
- 2 yellow onions, cut into 1/2-inch slices
- 6 cloves garlic, smashed
- 3 large carrots, cut into 3-inch pieces
- 8 ounces cremini mushrooms, halved
- 2/3 cup dry red wine or beef broth
- 2 rosemary sprigs
- 1 bay leaf
- 1 pound Yukon Gold potatoes, quartered
Directions
Step 1 –Preheat the oven to 325 degrees F.
Step 2 –On a large platter, add the chuck roast and evenly sprinkle it with 2 1/2 teaspoons of the salt and 3/4 teaspoon of the black pepper.
Step 3 –In a large Dutch oven over high heat, heat the canola oil.
Step 4 –Add the chuck roast to the heated oil and cook until the roast is browned on all sides, about 3-4 minutes per side.
Step 5 –Transfer the browned roast to a clean large platter.
Step 6 –Reduce the heat to medium-high
Step 7 –In the same Dutch oven, add the onions, the remaining salt, and the remaining black pepper, and cook, while scraping the bottom of the pan to loosen the browned bits.
Step 8 –Cook until the onions begin to brown and soften, about 6-8 minutes.
Step 9 –Add the garlic, the carrots, and the mushrooms to the onion mixture and stir to combine.
Step 10 –Transfer the seared roast to the top of the vegetable mixture.
Step 11 –Add the wine, the rosemary, and the bay leaf and bring it to a simmer.
Step 12 –Cover the Dutch oven and bake the roast for 1 hour 30 minutes.
Step 13 –Add the potatoes to the roast mixture.
Step 14 –Cover and roast until the potatoes are tender when pierced with a fork and the beef reaches an internal temperature of 145 degrees F, about 1 hour.
Step 15 –Transfer the supper from the oven to a wire rack and let it rest for 15 minutes.
Step 16 –Remove and discard the rosemary and the bay leaf from the roast mixture.
Step 17 –Using two forks, shred the chuck roast into serving-size pieces.
Step 18 –Serve.
