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Slow cooked beef with carrots in the oven

Course Main Course
Prep Time 10 minutes
Cook Time 3 hours 10 minutes
Total Time 2 hours 50 minutes
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.