Servings: 6   |  Prep: 15 mins  |  Cook: 4 hours

Nutritional information: (average serve)

  • Calories: 571
  • Protein: 68g
  • Carbs: 19g
  • Fat total: 23g Saturated fat: 18g


1 tbsp olive oil

1 tbsp butter or ghee

2kg boneless beef chuck roast

1 tsp salt

1/2 tsp black pepper

1 large sweet onion chopped

5 garlic cloves minced

1 cup dry red wine or balsamic vinegar

3 cups beef broth low sodium

450g potatoes, peeled and cut into 2-inch pieces

4 large carrots, peeled and cut on the diagonal into 2-inch pieces

3 sprigs fresh rosemary

3 sprigs fresh thyme

2 dried bay leaves


Step 1

Preheat the oven to 160°C. In a Dutch oven or an oven-safe pot, add olive oil and butter over medium-high heat.

Step 2

While the butter is melting in the pot, season the beef all over with the salt and pepper.

Place it in the Dutch oven and sear all the sides of it for about 15 minutes. Set aside.

Step 3

In the same Dutch oven, add the onions and garlic and cook for about 2-3 minutes or until onions are translucent. Don’t forget to stir occasionally.

Step 4

Add the wine and bring to a simmer. Using a wooden spoon, scrap up the brown bits on the bottom of the pot. Let the wine simmer until it reduces to half. Add the beef stock and bring to boil.

Step 5

Return the beef to the pot and add potatoes, carrots, rosemary, thyme and bay leaves. Cover the pot with a lid and bring to the oven. Roast for about 4 hours or until the beef is super tender.

Step 6

Discard the rosemary, thyme springs and bay leaves from the pot and place the veggies on a platter.

Step 7

Using 2 forks, shred the beef or pull it into chunks.

Step 8

Place the beef on the same platter you add the veggies, pour a little bit of the cooking liquid on top of the beef and serve warm. Enjoy!


Potatoes are a staple for a pot roast side, but other hard veggies you may want to use are:

  • Carrots
  • Parsnips
  • Radishes
  • Winter squash
  • Beets
  • Turnips
  • Rutabaga