Description
This comforting one-pan dish features tender, slow-cooked beef and sweet, caramelized sweet potatoes in a rich, savory sauce. It’s the ultimate soulful meal for cozy evenings.
Ingredients
- 2 lbs chuck roast, cut into 1.5-inch cubes
- 2 tbsp olive oil (or other high-smoke-point oil)
- 1 large yellow onion, diced
- 4 cloves garlic, minced
- 1 cup dry red wine (optional, or more beef broth)
- 2 cups beef broth, low sodium
- 2 medium sweet potatoes, peeled and cut into 1-inch cubes
- 2 sprigs fresh rosemary
- 4 sprigs fresh thyme
- 1 tsp smoked paprika (or sweet paprika)
- 1 tsp salt, or to taste
- 1/2 tsp black pepper, freshly ground, or to taste
Instructions
- Preheat Oven & Prep Veggies: Preheat your oven to 325°F (160°C). Peel and dice sweet potatoes, onion, and mince garlic, chop herbs.
- Sear Beef: Pat beef dry. Heat 1 tbsp oil in a large oven-safe Dutch oven over medium-high heat. Sear beef in batches until deeply browned on all sides, about 3-4 minutes per side. Remove beef to a plate.
- Sauté Aromatics & Deglaze: Add remaining 1 tbsp oil (if needed) to the pot. Sauté diced onion until softened, about 5-7 minutes. Add minced garlic and cook for 1 minute until fragrant. Pour in red wine (if using) and deglaze the pan, scraping up any browned bits. Simmer for 1 minute.
- Combine & Bake: Return beef to the pot. Add sweet potato cubes, beef broth, rosemary, thyme, paprika, salt, and pepper. Stir gently. Bring to a gentle simmer on the stovetop. Cover tightly with a lid and transfer to the preheated oven.
- Bake Until Tender: Bake for 2 to 2.5 hours, or until the beef is fork-tender and easily pulls apart.
- Rest & Serve: Remove from oven and let rest, covered, for 10-15 minutes before serving. Adjust seasoning to taste. Serve warm with your favorite accompaniments.
- Prep Time: 20 mins
- Cook Time: 2 hours 30 mins