Roasted Beef with Cabbage

Instructions

1. 1

   Preheat your oven to 325°F. Pat the beef roast dry with paper towels and season generously on all sides with salt and pepper.

   Tip: Dry beef browns better and develops a better crust.

2. 2

   Heat olive oil in a large heavy-bottomed Dutch oven over medium-high heat. Once shimmering, carefully place the beef in and sear for 3-4 minutes per side until deeply browned. Remove and set aside on a plate.

   Tip: Don't move the meat while searing—let it develop a golden crust undisturbed.

3. 3

   In the same pot, add the onions, carrots, and potatoes. Sauté for about 5 minutes until the vegetables begin to soften and caramelize slightly.

   Tip: The fond on the bottom of the pot adds incredible depth of flavor.

4. 4

   Stir in the minced garlic and cook for 1 minute until fragrant, then add the cabbage wedges, thyme sprigs, and bay leaves. Toss gently to combine.

   Tip: Don't pack the cabbage down—let it sit loosely on top of the other vegetables.

5. 5

   Pour in the beef broth and balsamic vinegar. Return the seared beef to the pot, nestling it among the vegetables. The broth should come about halfway up the sides of the meat.

   Tip: Balsamic vinegar adds subtle sweetness and helps balance the savory flavors.

6. 6

   Cover the Dutch oven with a lid and transfer to the preheated oven. Roast for 60-70 minutes, until the beef is fork-tender and the cabbage is deeply caramelized at the edges.

   Tip: Check at the 45-minute mark; if vegetables look too dry, add a splash more broth.

7. 7

   Remove from the oven and discard the thyme sprigs and bay leaves. Taste the cooking liquid and adjust seasoning with additional salt and pepper as needed.

   Tip: The braising liquid will have concentrated flavors—taste before adjusting.

8. 8

   Divide the beef and vegetables among serving bowls and ladle the pan sauce generously over each portion. Serve hot.

   Tip: This dish tastes even better the next day—make it ahead for meal prep.