Slow cooked beef in the oven

Rosemary flavoured slow cooked beef

This is my faultless way of making a slow cooked beef dish in the oven without the hassle of frying the meat beforehand and no added oil to cook. The recipe doesn’t require any extra oil added because the fat on the meat already is more than sufficient. Through the cooking process it melts and releases it through the whole roasting pan.

Chuck steak is a budget cut of meat that can taste so good when slow cooked and with the use of minimal herbs or spices. This meat can be used to make so many dishes… From a saucy ragu, to shredded beef in tacos or as a roast with veggies.

By the end of the cooking time there should be a bit of liquid left in the pan which you can use to make a flavourful gravy. I sometimes use a bit of beef stock instead of just water, however I think leaving the stock out doesn’t compromise the flavour.

Sometimes I add potatoes in the roasting dish as well but I love a good potato mash so I make that separately. If you want to add potatoes add a bit of oil on them and extra liquid so that they can cook through.

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Slow cooked beef with carrots in the oven

Prep Time

10 mins

Cook Time

3 hrs 10 mins

Total Time

2 hrs 50 mins

 

Course: Main Course

Servings: 5

Author: Eleni Georges

Ingredients

• 1 kg chuck steak
• 2 tsp salt, or amount as desired
• 1 tsp pepper
• 2 brown onions, each quartered
• 4 garlic cloves, halved
• 1 large carrot, chopped in equal chunks
• 3 fresh rosemary springs
• 1 tsp dried rosemary
• ⅓ cup lemon juice
• 3-4 cups warm water, see notes

Instructions

1. Preheat the oven to 160°C. Season the steaks well with salt and pepper on both sides. I usually use 2 tsp as I’m not adding any stock to it. Place the beef in a roasting dish that big enough to fit the beef and the carrots without too much extra space. 

2. Make cuts in the beef, add the garlic pieces and dried rosemary equally between the steaks. Place all the rest of the ingredients in a large roasting tray, cover with foil and then place in the oven for 3 hours. The amount of water may vary depending on the size of your baking dish. You want all the ingredients to fit nice and snug, so that the liquid doesn't evaporate. Then depending on your dish, add enough water to surround the steaks but not cover them.

3. After that time is over, increase the temperature to 200°C, uncover the roasting pan and let it cook for a further 10min or until the steaks are browned. Turn over the steak when one side is ready so that both sides are browned. Serve with mashed potato or a salad for the perfect meal.

Recipe Notes

1. I add warm water (tap water is fine) to kick start the cooking process instead of waiting for the cold water to heat in the oven. You may also choose to substitute the water with beef stock.
2. If there is not a lot of fat on the chuck steak then add a bit of oil for the extra flavour.