Slow-braised beef with soft carrots and a rich, spoonable gravy — this tender pot roast is comfort on a plate, and gentle enough that every forkful pulls apart without a fight.
It’s one of the 20 recipes inside our Senior Cookbook, and we’re sharing it in full so you can taste the standard for yourself. The hands-on work is small — a quick sear, a few vegetables — and then a low oven does the rest.
Why this recipe works
Long, gentle braising at 160°C is the whole secret: over two and a half to three hours it breaks down the tough fibres of the chuck roast so the beef turns fork-tender and easy to chew, while the flour-thickened pan juices become a glossy gravy that carries every bit of the browned-on flavour.
Ingredients
Beef & seasoning
- 1 pound boneless beef chuck roast, trimmed
- 1 teaspoon fine sea salt
- ½ teaspoon ground black pepper
- 2 tablespoons olive oil
Braise and gravy
- 1 small yellow onion, chopped
- 2 large carrots, cut into soft chunks
- 2 cups low-sodium beef broth
- 2 tablespoons all-purpose flour
Optional garnish
- Fresh chopped parsley scattered over the top
Serves 2 · Prep 15 min · Cook 3 h · 560 kcal per serving
Instructions
- Season and sear. Pat the beef dry with paper towels, then rub it all over with the salt and pepper. Heat the olive oil in a heavy Dutch oven over medium-high heat and sear the roast for about 3 minutes per side until deeply browned.
- Build the braise. Lift the beef onto a plate. Lower the heat to medium, add the chopped onion and carrots, and cook for 5 minutes until softened. Pour in the beef broth and gently scrape up any browned bits from the bottom of the pot.
- Slow cook until tender. Return the roast to the pot, cover tightly and transfer to a 160°C (325°F) oven. Braise for 2 and a half to 3 hours, turning once halfway, until the meat pulls apart easily with a fork.
- Make the silky gravy. Lift the roast and vegetables onto a warm platter. Whisk the flour with 3 tablespoons cold water, stir into the pot juices and simmer for 3 minutes until smooth and glossy. Slice the beef thinly across the grain and spoon the gravy generously over everything.
Chef’s tip
Long, gentle braising breaks down tough fibres so the beef becomes fork-tender and easy to chew, perfect for seniors while still delivering plenty of iron and protein.
Get the full Senior Cookbook
Loved this one? It’s a single recipe from a 20-strong collection of gentle, nourishing dishes built the same way — soft textures, clear steps and no guesswork. Grab the full Senior Cookbook below.
