This hearty, one-pan meal features tender, succulent beef brisket or chuck roast, slow-cooked to perfection in a rich herb-infused gravy, accompanied by golden baby potatoes and glazed carrots.
Ingredients
The Meat & Aromatics:
- 3-4 lbs Beef Brisket or Chuck Roast
- 2 tbsp Olive oil
- 4 cloves Garlic, minced
- 2 cups Beef broth
- 1 tbsp Worcestershire sauce
- Fresh herbs: 3 sprigs of rosemary, 4 sprigs of thyme, and a handful of chopped parsley
The Vegetables:
- 1 lb Baby gold potatoes, halved
- 4 large Carrots, peeled and cut into thick chunks
- 1 large Onion, sliced into wedges
Seasoning:
- Salt and freshly ground black pepper to taste
- 1 tsp Smoked paprika
- 1 tbsp Cornstarch (optional, for thickening the sauce)
Instructions
- Sear the Beef: Pat the beef dry and season generously with salt, pepper, and smoked paprika. In a large pot or Dutch oven, heat olive oil over medium-high heat. Sear the meat on all sides until deeply browned. Remove and set aside.
- Sauté Aromatics: In the same pot, add the onions and garlic. Sauté for 3–4 minutes until softened and fragrant.
- Deglaze: Pour in the beef broth and Worcestershire sauce, scraping the bottom of the pot to release the flavorful browned bits (fond).
- Slow Cook: Return the beef to the pot. Arrange the potatoes and carrots around the meat. Place the fresh rosemary and thyme sprigs on top.
- Oven Method: Cover and bake at 325°F (160°C) for 3 to 4 hours until the beef is fork-tender.
- Slow Cooker: Transfer everything to a slow cooker and cook on Low for 8 hours or High for 5 hours.
- Thicken the Sauce (Optional): Once cooked, remove the meat and vegetables. Whisk 1 tbsp of cornstarch with a little cold water and stir it into the simmering juices until thickened.
- Serve: Slice the beef against the grain. Plate it with the vegetables and drizzle generously with the herb gravy. Garnish with fresh parsley.
Nutrition Tips
- Leaner Option: Trim excess fat from the roast before searing to reduce calorie density while maintaining high protein content.
- Extra Fiber: Keep the skins on the baby potatoes for added nutrients and texture.
