Slow-Cooked Beef Chuck Pot Roast

Slow-Cooked Beef Chuck Pot Roast

Chuck is the cut that rewards patience. It starts out tough and cheap-looking, and three hours later you are pulling it apart with a spoon and feeling very smug.

Using our roast beef bone broth as the braising liquid is the cheat code. All the depth, none of the admin.

What you need

  • 1kg beef chuck (two 500g packs)
  • 1 onion, quartered
  • 3 carrots, cut into chunks
  • 2 sticks celery, cut into chunks
  • 4 potatoes, halved
  • 750ml roast beef & vegetable bone broth
  • A few sprigs of thyme
  • Salt, pepper, oil

How to make it

  1. Heat the oven to 160 degrees C. Brown the chuck well in oil in a heavy ovenproof pot. Take your time here; the crust is flavour.
  2. Add the onion, carrots and celery around the meat.
  3. Pour in the bone broth until the meat is about two-thirds covered. Add thyme, salt and pepper.
  4. Lid on, into the oven for about 3 hours. Low and slow is the whole game.
  5. Add the potatoes for the last 45 minutes.
  6. Pull the beef apart with two forks, spoon the veg and gravy around it, and serve. Crusty bread is not optional.

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