Carrot & Fennel Pot Roast
Chuck roast is a perfect cut for braised beef dishes. This fennel & carrot pot roast recipe is easy to make on the stovetop in an oven safe pot or dutch oven but can be made even easier by throwing it all in a crockpot. Both methods create a moist and tasty dish, but I prefer the stovetop/oven method when there is more time. What’s the difference? Crockpots take longer but have less initial work, don’t reduce the liquid and concentrate the flavors as well as the stovetop or oven method, and generally don’t sear or brown (I would just skip this step in a crockpot for convenience).
Braising is intimidating at first but becomes an easy routine once you know how to do it. Braising is basically: sear meat, bring all ingredients to a boil on the stovetop, cover & simmer for ~ 3 hours or cover & put in an oven at 325F for ~ 3 hours.
- Prep Time: 30 Minutes
- Cook Time: 3 Hours
- Total Time: 3 hours 30 minutes
- Yield: 6
- Category: Main Dish
- Method: Crockpot / Instapot / Braised
- Cuisine: International
- 2 1/2 lb chuck roast
- 1 1/2 cup (1 medium) onion, sliced
- 1 1/2 cup (large bulb) fennel, sliced & leaves reserved
- 1 Tbsp garlic, minced
- 6 carrots, peeled & chopped 3/4″ pieces
- 4 stalks celery, chopped 3/4″ pieces
- 8 sprigs fresh thyme
- 2 1/2 cups chicken broth
- 2 tbsp fennel leaves, chopped for garnish
- 3/4 tsp sea salt
- 1/4 tsp black pepper
If using a crockpot – throw all ingredients in a 6-7 qt crockpot, mix, turn on low for 8 hours.
For stovetop and oven:
- Preheat oven to 325F.
- Let roast sit at room temperature 30 minutes before cooking. Pat dry with paper towels and generously salt and pepper.
- Bring a large oven proof stock pot or dutch oven to medium high heat and add enough vegetable oil to lightly coat the bottom of the pot. Sear beef on both sides ~4- 6 minutes per side or until deep brown. Transfer the meat to a plate.
- If there is a lot of fat left in the pan, remove some. You need just enough to cook the onions & fennel in.
- Reduce the pot to medium heat and add the sliced onions & fennel. Cook covered, stirring occasionally ~ 3-5 minutes or until both are soft & transparent. Add garlic and cook ~ 1-2 minutes or until fragrant.
- Add carrots, celery, and thyme sprigs. Nestle the seared beef in the middle of the pot and add chicken broth. The broth should nearly cover the beef by coming 1/2 – 3/4 up the sides of the roast.
- Bring to a boil, reduce heat to a simmer, and transfer to the oven. Cook 1 1/2 hours. Remove and flip the meat (wear an apron!). Cook an additional 1 hour or until meat is fork tender.
- Remove thyme stems. Skim fat off the top of the liquid with a ladle. Slice beef, garnish with fennel leaves, and serve with rice, potatoes, or egg noodles. Add salt to taste.
Want to make this a full meal? Add 1 1/2 lb baby potatoes. All other ratios stay the same, but feel free to add a little more broth to the dish. Have the broth come up 1/2 -3/4 the side of the roast.
Things In My Kitchen:
- Crockpot – It’s easy, affordable, and programmable.
- 6 quart dutch oven – Perfect for braising dishes on the stovetop or in a dutch oven.
For more kitchen items I love/use: please visit my shop page.
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Keywords: Beef, Chuck Roast, Holidays, Gluten Free, Dairy Free, Whole 30, Paleo, Keto, Crockpot, Instant Pot, Braised, Comfort Food