Succulent Slow-Cooked Beef Roast with Golden Potatoes and Honey-Glazed Carrots
Indulge in a tender beef roast, surrounded by flavorful golden potatoes and perfectly honey-glazed carrots. This mouthwatering recipe offers a delightful medley of savory, sweet, and earthy flavors. Slow-cooked to perfection, the meat is tender, juicy, and infused with aromatic spices. The buttery potatoes and caramelized carrots complement the roast, creating a hearty and satisfying meal that will leave you craving more.
ingredients
- 3 pounds beef chuck roast
- 1 ½ pounds golden potatoes, quartered
- 1 ½ cups baby carrots
- 3 tablespoons olive oil
- 1 tablespoon garlic powder
- 1 tablespoon paprika
- 1 tablespoon dried rosemary
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ cup beef broth
- ¼ cup honey
- 2 tablespoons melted butter
- Fresh parsley, chopped (for garnish)
steps
- 1.
Preheat the oven to 325°F (160°C).
- 2.
In a small bowl, combine the garlic powder, paprika, dried rosemary, salt, and black pepper.
- 3.
Rub the spice mixture all over the beef roast, ensuring it is evenly coated.
- 4.
Heat olive oil in a large oven-safe Dutch oven or roasting pan over medium-high heat.
- 5.
Sear the roast on all sides until well-browned, approximately 3 minutes per side.
- 6.
Remove the roast from the pan and set it aside.
- 7.
Add the quartered potatoes and baby carrots to the pan, tossing them in the remaining oil and spices.
- 8.
Place the seared beef roast on top of the potatoes and carrots.
- 9.
In a separate bowl, whisk together the beef broth and honey until well combined.
- 10.
Pour the beef broth and honey mixture over the roast and vegetables in the pan.
- 11.
Drizzle the melted butter over the top.
- 12.
Cover the pan with a lid or aluminum foil and transfer it to the preheated oven.
- 13.
Roast for approximately 3 hours, or until the beef is tender and easily shreds.
- 14.
Remove from the oven and allow the roast to rest for 10 minutes before slicing.
- 15.
Garnish with fresh parsley and serve the succulent beef roast with honey-glazed carrots and golden potatoes.
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