Chuck pot roast with root vegetables is the British Sunday casserole when you want slow-braised beef that pulls apart with a spoon. Brown Beef Chuck 1.5kg, then braise with carrots, parsnips and stock until meltingly soft. Shop Beef Joints for Roasting and Slow Cooker Meat for butcher chuck ready for the pot.
Ingredients
- 1.5kg beef chuck joint
- 2 onions, 3 carrots, 2 parsnips, 2 celery sticks, chunked; 4 garlic cloves
- 2 tbsp oil; 2 tbsp plain flour; 250ml red wine (optional); 600ml beef stock
- 1 tbsp tomato puree; thyme and bay; salt and pepper
- Mash or Yorkshire puddings to serve
Method
- Heat oven to 160°C fan (or slow cooker on low). Season and flour the chuck; brown in oil on all sides. Set aside.
- Softens veg and garlic in the same pot. Stir in puree, wine and stock. Return beef with herbs.
- Cover and braise 3½–4½ hours until the meat yields easily to a fork.
- Lift the joint; rest 10 minutes. Reduce the gravy if needed and season.
- Slice or shred chuck pot roast with root vegetables and spoon over gravy — proper British pot roast.
Shorter on time? Extra Lean Diced Beef 400g makes a quicker stew. Browse Sunday Roast for roast-day cuts.