Succulent Oven-Roasted Beef Medley
"slow cooked beef, cherry tomatoes, mushrooms, carrot, red pepper, garlic, red onion "
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Succulent Oven-Roasted Beef Medley
ingredients
- 2 pounds beef chuck roast, cut into chunks
- 1 cup cherry tomatoes
- 8 ounces mushrooms, sliced
- 2 carrots, peeled and sliced
- 1 red pepper, seeded and sliced
- 4 cloves garlic, minced
- 1 red onion, thinly sliced
- 1 cup beef broth
- 2 tablespoons tomato paste
- 2 tablespoons Worcestershire sauce
- 1 teaspoon dried thyme
- 1 teaspoon smoked paprika
- Salt and pepper, to taste
- Fresh parsley, for garnish
steps
- 1.
Preheat the oven to 325°F (163°C).
- 2.
Season the beef chunks with salt and pepper, then sear them in a hot pan until browned on all sides.
- 3.
Place the seared beef, cherry tomatoes, mushrooms, carrots, red pepper, garlic, and red onion in a large oven-proof dish.
- 4.
In a bowl, whisk together the beef broth, tomato paste, Worcestershire sauce, dried thyme, smoked paprika, salt, and pepper. Pour this mixture over the beef and vegetables in the dish.
- 5.
Cover the dish tightly with foil or a lid and place it in the preheated oven.
- 6.
Cook for 2-3 hours, or until the beef is fork-tender.
- 7.
Once cooked, garnish with fresh parsley.
- 8.
Serve hot with crusty bread or over a bed of fluffy mashed potatoes.
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