Clahan's Jersey Beef

Indulge in the comforting flavors of *Clahan’s Jersey Beef*, a hearty, slow-cooked masterpiece perfect for family gatherings or cozy dinner nights. This tender beef chuck roast is seared to perfection, then simmered in a robust blend of red wine, beef broth, and aromatic herbs like thyme and rosemary. The pot is packed with wholesome root vegetables—carrots, parsnips, and potatoes—that soak up the rich, savory sauce while roasting in the oven. With a cooking time that guarantees melt-in-your-mouth tenderness, this one-pot meal is as satisfying as it is easy to prepare. Ideal for fans of classic comfort food, *Clahan’s Jersey Beef* brings together rustic ingredients, slow-cooking techniques, and simple yet bold flavors for a dish that feels like a warm embrace on a plate.

Nutriscore Rating: 72/100

Prep Time:20 mins

Cook Time:180 mins

Total Time:200 mins

Servings: 6

Ingredients

• 2 lb beef chuck roast
• 1.5 tsp salt
• 1 tsp black pepper
• 2 tbsp olive oil
• 1 yellow onion, diced
• 3 carrots, peeled and cut into chunks
• 2 parsnips, peeled and cut into chunks
• 4 garlic cloves, minced
• 1 cup red wine
• 2 cups beef broth
• 2 tbsp tomato paste
• 3 fresh thyme sprigs
• 1 fresh rosemary sprig
• 1 bay leaf
• 2 tbsp all-purpose flour
• 2 tbsp water
• 4 potatoes, quartered

Directions

Step 1

Season the beef chuck roast evenly with salt and black pepper on all sides.

Step 2

Heat olive oil in a large Dutch oven over medium-high heat. Sear the beef on all sides until browned, about 4-5 minutes per side. Remove the beef and set aside.

Step 3

In the same pot, add the diced onion, carrots, and parsnips. Sauté for 5-7 minutes until the vegetables soften and gain some color.

Step 4

Add the minced garlic and sauté for an additional minute until fragrant.

Step 5

Pour in the red wine, scraping the bottom of the pot to loosen any browned bits. Let the wine reduce by half, about 3-5 minutes.

Step 6

Stir in the beef broth, tomato paste, thyme sprigs, rosemary sprig, and bay leaf. Bring the mixture to a simmer.

Step 7

Return the seared beef to the pot, nestling it among the vegetables and liquid. Cover with a tight-fitting lid and transfer the pot to a preheated 325°F (160°C) oven.

Step 8

Cook for 2.5 hours, turning the beef halfway through. Add the quartered potatoes to the pot during the last hour of cooking.

Step 9

Once the beef is tender and the vegetables are cooked, remove the pot from the oven. Discard the thyme sprigs, rosemary sprig, and bay leaf.

Step 10

If a thicker sauce is desired, mix the flour and water to form a slurry. Stir the slurry into the pot and simmer on the stovetop for 5 minutes until the sauce thickens.

Step 11

Slice the beef against the grain and serve with the vegetables and sauce.

Nutrition Facts

Serving size	(3023.8g)

Amount per serving	% Daily Value*
Calories	3669.6

Total Fat 213.0g	0%
Saturated Fat 77.9g	0%
Polyunsaturated Fat 2.7g
Cholesterol 680.4mg	0%
Sodium 6159.3mg	0%
Total Carbohydrate 220.9g	0%
Dietary Fiber 34.4g	0%
Total Sugars 39.9g
Protein 188.1g	0%

Vitamin D 0IU	0%
Calcium 495.8mg	0%
Iron 34.4mg	0%
Potassium 7795.5mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 54.0%

Protein: 21.2%

Carbs: 24.9%