Food & dining

Recipe for chuck roast with root vegetables

Beef stew with roasted vegetables.
Beef stew with roasted vegetables.

Serves 8

The meat and a roasting pan of vegetables cook side-by-side in a low oven for three hours. The results make a glorified beef stew.


1chuck roast (5 pounds)
Olive oil (for sprinkling)
Salt and pepper, to taste
2tablespoons olive oil
1cup whole canned tomatoes, crushed in a bowl
3cups water
3sprigs fresh thyme

1. Set the oven at 325 degrees.


2. Remove the netting from the meat, if necessary. If the meat starts to fall into two or three pieces, cut along the natural lines to separate the pieces. Sprinkle the meat all over with oil, salt, and pepper.

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3. In a flameproof casserole large enough to hold the meat comfortably, heat the 2 tablespoons olive oil over medium heat. Set the meat in the pan and brown it for 3 minutes without disturbing it. Turn and brown the other sides for 3 minutes. Remove from the pan.

4. Add the tomatoes and cook, stirring, for 1 minute. Add the water and thyme sprigs. Return the meat to the pan, let the liquid come to a boil, and cover. Transfer to the oven and cook the meat for 3 hours, turning every hour, or until it falls back into the pot when picked up with a fork.


2sweet potatoes, cut into thick slices
3carrots, cut into 2-inch lengths
1large red onion, cut into wedges
1rutabaga or 2 turnips, cut into ½-inch pieces
8small Yukon Gold potatoes, cut into wedges
1pint Brussels sprouts (about 1 pound), halved
Olive oil (for sprinkling)
Salt and pepper, to taste
1cup water
¼cup chopped fresh thyme

1. In a roasting pan, arrange the sweet potatoes, carrots, onion, rutabaga or turnips, potatoes, and Brussels sprouts, making several layers if necessary. Sprinkle with oil, salt, and pepper. Pour in the water at the sides and cover with foil.


2. Transfer to the oven and roast beside the meat for 2 hours, turning the vegetables several times. Remove the foil and continue roasting for 1 hour or until all the vegetables are tender. Arrange the meat on each of 8 plates, set vegetables around the sides, and sprinkle with thyme.  Sheryl Julian