This slow-braised beef with rosemary potatoes is the kind of cozy, low-effort dinner that tastes like you cooked all day: fork-tender beef, silky gravy, and potatoes that soak up every drop.
Why you’ll love this recipe
- Big flavor from a simple sear + long, gentle braise
- One pot does most of the work (Dutch oven recommended)
- Family-friendly, make-ahead friendly, and great for leftovers
- Rosemary potatoes cook right in the braising liquid for maximum flavor
Ingredients
- 3 to 3 1/2 lb beef chuck roast, cut into 3-inch chunks
- 2 tsp kosher salt, plus more to taste
- 1 tsp black pepper
- 2 tbsp all-purpose flour
- 2 tbsp olive oil
- 1 large yellow onion, chopped
- 3 carrots, cut into 1-inch pieces
- 3 celery ribs, sliced
- 5 cloves garlic, minced
- 2 tbsp tomato paste
- 1 cup dry red wine (or extra beef broth)
- 3 cups beef broth, plus more as needed
- 2 tbsp Worcestershire sauce
- 2 bay leaves
- 3 to 4 sprigs fresh rosemary (or 1 1/2 tsp dried)
- 1 1/2 lb baby Yukon gold potatoes (or quartered Yukon golds)
- 1 tbsp unsalted butter (optional, for finishing)
- Chopped parsley (optional, to serve)
How to make slow-braised beef with rosemary potatoes
Plan on about 20 minutes of active prep, then the oven takes over. Low and slow is what turns chuck roast into that “cut-with-a-spoon” texture.
- Prep and season: Pat the beef dry. Season with salt and pepper, then toss with flour to lightly coat.
- Sear for flavor: Heat olive oil in a large Dutch oven over medium-high heat. Sear beef in batches until deeply browned on all sides, 8 to 10 minutes total per batch. Transfer to a plate.
- Build the base: Reduce heat to medium. Add onion, carrots, and celery. Cook 6 to 8 minutes, scraping up browned bits. Stir in garlic and tomato paste; cook 1 minute.
- Deglaze: Pour in wine and simmer 2 to 3 minutes, scraping the bottom of the pot until the liquid looks slightly reduced.
- Braise: Stir in broth, Worcestershire, bay leaves, and rosemary. Return beef (and any juices) to the pot. Bring to a gentle simmer.
- Oven time: Cover and braise at 325°F for 2 hours.
- Add potatoes: Add potatoes, tucking them into the liquid. Cover and continue braising 60 to 75 minutes, until beef is fork-tender and potatoes are creamy.
- Finish the gravy: Discard bay leaves and rosemary stems. If you want a richer finish, stir in butter. Taste and adjust salt and pepper. If you’d like a thicker gravy, simmer uncovered 10 to 15 minutes.
Key tips for the most tender beef
- Don’t rush the sear: Deep browning builds the backbone of the gravy.
- Keep it at a gentle simmer: If it boils hard, the meat can tighten up. In the oven, you want slow bubbles, not a rolling boil.
- Give it time: Chuck gets tender when collagen breaks down. If it’s still chewy, it needs more time.
- Cut potatoes to match: If using large Yukon golds, quarter them so they finish with the beef.
Easy variations
- No wine: Swap the wine for more beef broth plus 1 tsp balsamic vinegar for a similar depth.
- More herbs: Add a few thyme sprigs with the rosemary.
- Veggie add-ins: Stir in mushrooms with the onions, or add frozen peas during the last 5 minutes.
- Slow cooker option: Sear beef and sauté aromatics on the stove, then transfer everything (except potatoes) to a slow cooker and cook on LOW 8 hours. Add potatoes for the last 2 to 3 hours, until tender.
What to serve with it
- Simple green salad with a tangy vinaigrette
- Roasted green beans or Brussels sprouts
- Crusty bread for swiping up the rosemary gravy
Storage and reheating
- Refrigerate: Store in an airtight container up to 4 days. The flavor gets even better overnight.
- Freeze: Freeze up to 3 months. Thaw overnight in the fridge.
- Reheat: Warm gently on the stovetop over medium-low heat with a splash of broth to loosen the gravy. Avoid boiling.
