Hearty Slow-Roasted Beef with Root Vegetable Medley

1.Preheat your oven to 160°C (325°F). Pat the beef roast completely dry with paper towels and season generously on all sides with 1 teaspoon of salt and 1/2 teaspoon of pepper.

2.Heat 2 tablespoons of olive oil in a large Dutch oven or oven-safe pot over medium-high heat. Sear the beef roast on all sides until a deep brown crust forms, about 3-4 minutes per side.

3.Remove the beef and set aside. Add the quartered onion and smashed garlic to the pot, scraping up any browned bits (fond) from the bottom. Sauté for 2 minutes until fragrant.

4.Return the beef to the pot. Pour in the beef broth, red wine (if using), and Worcestershire sauce. Tuck the rosemary and thyme sprigs around the roast.

5.Cover the Dutch oven tightly with a lid and transfer it to the preheated oven. Braise for 2.5 hours.

6.While the beef is braising, prepare the vegetables. In a large bowl, toss the carrots, sweet potatoes, and turnips with 2 tablespoons of olive oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper.

7.After the initial 2.5 hours of cooking, carefully remove the Dutch oven from the oven. Arrange the seasoned root vegetables around the beef roast in the pot, ensuring they are partially submerged in the liquid.

8.Cover the pot again and return it to the oven. Continue roasting for another 1 to 1.5 hours, or until the beef is fork-tender and the vegetables are easily pierced with a knife.

9.Remove the roast from the pot and let it rest on a cutting board, loosely tented with foil, for 15 minutes before slicing against the grain.

10.To serve, place the sliced beef on a platter surrounded by the roasted root vegetables. Spoon some of the rich pan juices over the meat and vegetables.