Ingredients
Scale
- 3 lbs beef chuck roast
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 large yellow onion, sliced
- 4 cloves garlic, minced
- 3 cups baby Yukon gold potatoes
- 2 large carrots, sliced
- 2 celery stalks, chopped
- 2 cups apple cider
- 1 cup beef broth
- 2 tablespoons tomato paste
- 1 tablespoon Dijon mustard
- 2 teaspoons fresh rosemary
Instructions
- Preheat oven to 325°F (163°C).
- Season the chuck roast on all sides with salt, pepper, smoked paprika, and garlic powder.
- Heat olive oil in a large Dutch oven over medium-high heat. Sear the roast until browned on all sides, about 4-5 minutes per side. Remove and set aside.
- Add sliced onion to the pot and cook until softened, about 3-4 minutes. Add minced garlic and cook for 1 minute.
- Stir in tomato paste and Dijon mustard, cooking for 1 minute.
- Pour in apple cider and beef broth, scraping up any browned bits from the bottom.
- Return the roast to the pot. Add potatoes, carrots, and celery. Sprinkle with fresh rosemary.
- Bring to a simmer, then cover and transfer to the preheated oven.
- Braise for 2.5 to 3 hours, until the meat is fork-tender.
- Remove from oven and let rest for 10 minutes before slicing. Serve with the vegetables and braising liquid.
- Prep Time: 20 minutes
- Cook Time: 3 hours
- Method: Main Course
- Cuisine: American
Nutrition
- Calories: 480 kcal
- Sugar: 12 g
- Fat: 22 g
- Carbohydrates: 25 g
- Protein: 38 g