Here’s an elegant and deeply flavorful recipe for Roast Beef Braised with Fondant Vegetables — a dish that combines the richness of a slow-cooked roast with the luxurious texture and flavor of fondant-style vegetables (traditionally slow-roasted in stock and butter until meltingly tender).
Perfect for a dinner party or a refined take on comfort food.
🥩 Roast Beef Braised with Fondant Vegetables
Servings: 6–8
Prep Time: 30 minutes
Cook Time: 3–3½ hours
Total Time: ~4 hours
✅ Ingredients:
For the Roast:
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3–4 lb chuck roast or top round roast
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Salt & black pepper
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2 tbsp olive oil
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2 tbsp butter
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1 onion, chopped
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2 garlic cloves, smashed
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1 tbsp tomato paste
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2 cups beef stock
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1 cup dry red wine (optional, can substitute with more stock)
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2 sprigs fresh thyme
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1 sprig rosemary
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2 bay leaves
For the Fondant Vegetables:
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4 large carrots, peeled and cut into thick logs
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4 large potatoes (Yukon Gold or Russet), peeled and halved
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2 tbsp butter
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1 cup chicken or beef stock
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1–2 sprigs thyme
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Salt & pepper to taste
🧑🍳 Instructions:
1. Sear the Roast:
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Preheat oven to 325°F (160°C).
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Pat roast dry and season generously with salt and pepper.
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In a large Dutch oven, heat olive oil and sear roast on all sides until browned (about 10 minutes total). Remove and set aside.
2. Build Braising Base:
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In the same pot, reduce heat slightly. Add butter, onion, and garlic. Sauté 3–4 minutes until softened.
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Stir in tomato paste and cook for 1 minute.
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Pour in wine (if using), scraping up any browned bits. Simmer 2–3 minutes.
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Add beef stock, herbs, and the roast back into the pot. Liquid should come halfway up the roast.
3. Braise:
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Cover pot and transfer to oven. Cook for 2½–3 hours, flipping roast halfway, until fork-tender.
🥕 While Roast Braises — Prepare Fondant Vegetables:
4. Sear Vegetables:
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In a skillet or oven-safe pan, melt butter over medium-high heat.
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Add potatoes and carrots cut-side down. Sear until golden brown (about 4–5 minutes).
5. Add Stock & Herbs:
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Carefully pour in warm stock (it will bubble).
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Add thyme and season with salt and pepper.
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Cover and transfer to oven (or cover and simmer on stove) for 30–40 minutes, or until vegetables are tender and stock has reduced to a glaze.
🔚 Finish & Serve:
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Remove roast from oven and let it rest 10 minutes.
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Slice or shred beef.
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Serve on a platter with fondant vegetables and spoon braising liquid over the top as sauce.
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Garnish with fresh thyme or chopped parsley.
🍷 Serving Suggestions:
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Crusty bread to soak up the sauce
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A light red wine (Pinot Noir or Côtes du Rhône)
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Add sautéed greens for color and contrast