The ultimate one-pot comfort food for gut-loving nourishment and cold weather coziness
There’s something deeply grounding about slow-cooked meals — the kind that fill your home with rich aromas, warm your belly, and nourish your body from the inside out. This Classic Braised Chuck Roast with Root Vegetables is one of my go-to comfort meals, especially when I want something hearty, wholesome, and healing.
Loaded with quality protein, fibre-rich vegetables, and collagen-boosting stock, this dish supports energy, digestion, and hormone health — while also tasting incredible. Best of all, it’s a one-pot recipe, meaning less mess and more moments to slow down and savour.
Ingredients You’ll Need:
- 1–1.4 kg chuck roast, generously seasoned with salt and pepper
- 2 tablespoons olive oil
- 4–6 large carrots, cut into thick slices
- 7–12 small potatoes, quartered
- 1 large brown onion, finely diced
- 6 large garlic cloves, finely minced
- 3 tablespoons tomato paste
- 3 tablespoons plain flour
- 375ml dry red wine
- 625ml beef stock
- ½ bunch fresh thyme
- ½ bunch fresh rosemary
- Fresh chopped parsley, for garnish
1. Prepare Your Oven & Ingredients
Start by preheating your oven to 175°C. This low and slow temperature ensures the roast becomes tender and flavourful over time. Meanwhile, generously season your chuck roast with salt and pepper on all sides — don’t be shy! This is the foundation of a flavourful sear.
2. Sear the Chuck Roast
Heat olive oil in a large Dutch oven over medium-high heat. Brown the roast for about 5 minutes per side until it forms a deep, golden crust. This caramelisation adds serious flavour. Once browned, transfer it to a plate and set aside.
3. Build the Flavour Base
In the same pot (don’t clean it — those brown bits are gold!), sauté your diced onions until caramelised and golden. Add garlic and cook for another 2 minutes until fragrant. Then stir in the tomato paste and cook for 3 more minutes to deepen the flavour.
4. Thicken the Sauce
Sprinkle the flour over the onion mixture and stir well to combine. Let it cook for 2–3 minutes — this will help thicken your final sauce without tasting chalky.
5. Deglaze with Red Wine
Pour in the red wine and let it simmer for 2–3 minutes, scraping the bottom of the pot to lift any delicious brown bits. This step adds richness and acidity, which balances the savoury elements beautifully.
6. Bring It All Together
Nestle your chuck roast back into the pot. Pour in the beef stock and tuck in the carrots, potatoes, rosemary, and thyme around the meat. Season again with salt and pepper to taste.
7. Braise to Perfection
Cover the pot with a tight-fitting lid and transfer it to the preheated oven. Let it braise for 3.5 to 4 hours (about 1 hour per pound of beef plus one extra hour). The roast should be fork-tender and the vegetables melt-in-your-mouth soft.
8. Garnish and Serve
Once done, remove from the oven, sprinkle with freshly chopped parsley, and serve straight from the pot. Pair it with a glass of red wine or a cosy herbal tea — and soak in the comfort.
Why We Love It at INTU
This dish isn’t just satisfying — it’s supportive for gut health too. Bone broth and slow-cooked meat provide collagen and amino acids that help soothe the gut lining, while root vegetables deliver fibre and essential minerals for energy and immunity. It’s comfort food, the INTU way: nourishing, balanced, and deeply healing.
💙 From our kitchen to yours — happy cooking and stay warm!