If you’ve always been nervous about making a beef roast or you already have a go-to recipe, I’m really, really urging you to try this one. Forget that it’s incredibly easy and that most of the work is done by the oven or stovetop — the result is unbelievably delicious.
The sauce is rich, slightly sweet, and full of deep flavor, and the meat? Tender, delicate, absolutely incredible.
So tender it’s unbelievable. Photo: Tal Sivan-Ziporin
The most important thing here is patience: the beef roast needs at least 3 hours of cooking time. You can absolutely cook it for 5 hours, but don’t shorten the cooking time or the meat won’t reach that tender, fall-apart texture we’re looking for.
3–4 ½ pounds (1½–2 kg) whole beef chuck roast, cut into large chunks or thick slices
2 white or red onions, peeled
1 parsley root, peeled (optional — see notes)
1 celery root, peeled
15 garlic cloves, peeled
½ fresh red chili pepper
2 medium carrots, or 6 baby carrots
½ cup silan (date syrup) or honey
2 cups red wine
4 bay leaves (optional)
2 sprigs fresh thyme
Salt and freshly ground black pepper
10 dried plums (prunes)
2 leeks, thoroughly washed (optional)
Instructions
- In a large, heavy pot (ideally cast iron), heat the olive oil. Sear the beef on all sides until beautifully browned. Remove the meat to a large plate.
- Meanwhile, quarter the onions. Cut the celery root and parsley root into ½–¾ inch cubes. Finely chop the chili, and slice the carrots into thick rounds if using regular carrots. Leave baby carrots whole.
- Using the same pot (don’t wash it — all those browned bits add incredible flavor), sauté the onions, parsley root, celery root, whole garlic cloves, chili, and carrots for about 5 minutes, stirring occasionally so the vegetables don’t stick.
- Return the beef to the pot on top of the vegetables. Add the wine, silan or honey, bay leaves, dried plums, thyme, a generous amount of salt and pepper, and enough water to cover the meat.
- Slice the leeks in half lengthwise and place them on top. Spoon some of the cooking liquid over them so they become coated.
- Bring the liquid to a boil on the stovetop.
- Once boiling, cover the pot with a lid suitable for the oven. Alternatively, cover with parchment paper and then aluminum foil.
- Transfer to a preheated 265°F (130°C) oven and cook for 3–4 hours. You can also cook it on the stovetop over very low heat for the same amount of time.
- During the final 30 minutes, remove the lid and continue cooking so the sauce reduces and the meat and vegetables caramelize slightly.
- How do you know it’s ready? Insert a fork into the meat — it should slide in easily and the beef should pull apart into tender strands. If it’s not there yet, don’t worry about cooking it another hour. It won’t dry out; it will only become more tender.
Perfect with mashed potatoes, rice, or even just a refreshing salad on the side. Photo: Tal Sivan-Ziporin.
Notes
- You can skip the leeks.
- This roast also works beautifully with white wine. If using white wine, choose one that’s slightly sweet rather than very acidic or dry.
- Don’t reduce the amount of silan or honey — it creates the gentle sweetness and helps caramelize the sauce.
- No dried plums? Dried apricots work beautifully too, or you can leave them out completely.
For an even richer version, add a few short ribs or marrow bones to the pot.
