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Zharkoye

A classic pot roast braised with tender beef chuck, root vegetables, and potatoes in a savory seasoned broth.

95 minMediumServes 4520 cal/serving

RussianDinnerStovetop and OvenStandardHigh ProteinHigh FiberGluten-FreeNut-FreeDairy-FreeSoy-FreeEgg-FreeShellfish-FreeSesame-FreeAlcohol-Free

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Ingredients

  • 2 lbs beef chuck roast, cubed
  • 2 tbsp vegetable oil
  • 1 cup yellow onion, chopped
  • 2 cups carrots, sliced
  • 2 lbs russet potatoes, cubed
  • 4 garlic cloves, minced
  • 2 cups beef broth
  • 2 tbsp tomato paste
  • 2 bay leaves
  • 1 tsp salt
  • 1/2 tsp black pepper

Instructions

  1. 1

    Preheat the oven to 350 degrees Fahrenheit.

  2. 2

    Heat 2 tbsp vegetable oil in a large Dutch oven over medium-high heat.

  3. 3

    Season 2 lbs cubed beef chuck roast with 1 tsp salt and 1/2 tsp black pepper, then sear in the pot until browned on all sides, about 8 minutes.

  4. 4

    Remove beef, then add 1 cup chopped yellow onion, 2 cups sliced carrots, and 4 minced garlic cloves to the pot, cooking for 5 minutes until softened.

  5. 5

    Stir in 2 tbsp tomato paste, then return beef and add 2 lbs cubed russet potatoes, 2 cups beef broth, and 2 bay leaves.

  6. 6

    Cover and bake in the oven for 60 to 70 minutes until beef reaches an internal temperature of at least 160 degrees Fahrenheit and is tender.

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Questions

What is Zharkoye?

A classic pot roast braised with tender beef chuck, root vegetables, and potatoes in a savory seasoned broth. This reference files it under Russian dinner: made on the stovetop and in the oven, rated medium and about 95 minutes start to finish.

How long does Zharkoye take?

As written, 95 minutes: 20 of prep and 75 of cooking. The longest single stretch is step 6 (1 hour 10 minutes): "Cover and bake in the oven for 60 to 70 minutes until beef reaches an internal temperature of at least 160 degrees Fahrenheit and is tender."

What should Zharkoye look like when it is ready?

Go by the cues in the method rather than the clock. Step 3: cook until browned on all sides. Step 6: cook until beef reaches an internal temperature of at least 160 degrees Fahrenheit and is tender.

Can I skip the searing in Zharkoye?

Step 3 reads: "Season 2 lbs cubed beef chuck roast with 1 tsp salt and 1/2 tsp black pepper, then sear in the pot until browned on all sides, about 8 minutes." You can, but you give up flavor. The browning in step 3 builds the savory base the rest of the dish is seasoned against. Give the pieces room so the pan stays hot.

How long does Zharkoye keep?

Refrigerate what is left of Zharkoye within two hours and eat it within three days. Reheat covered in a 300 F oven until warmed through. Potatoes turn grainy in the freezer, so keep this one in the refrigerator.

Serve it with

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