Braised Beef

Beth Pierce


Chuck roast is seared first and then slow cooked with onions, carrots, celery and fresh herbs in red wine and beef broth. The end result is fork tender flavorful beef and vegetables. Serve over mashed potatoes, egg noodles or rice.


☆☆☆☆☆ 0 votes

15 Min
3 Hr 30 Min


  • 3 Tbsp
    canola or vegetable oil
  • 1
    medium onion diced
  • 3
    stalks celery chopped
  • 3
    carrots peeled and cut in 1 inch chunks
  • 3
    cloves garlic minced
  • 3 lb
    chuck roast
  • ·
    salt and pepper
  • 3/4 c
    dry red wine (good quality)
  • 1 c
    low sodium beef broth
  • 2 Tbsp
    worcestershire sauce
  • 1
    sprig fresh rosemary
  • 1
    spring fresh thyme
  • 2
    bay leaves

How to Make Braised Beef


  1. Heat 1 1/2 tablespoons oil in Dutch Oven over medium heat. Add onions, celery and carrots. Cook 5-6 minutes or until the onions begin to brown on the edges. Reduce heat to low. Add garlic cooking for 1 minute; stirring constantly. Remove vegetables to a plate; scraping the pan well to get all the garlic out.
  2. Pat the chuck roast dry with paper towels. Generously salt and pepper the roast. Heat 1 1/2 tablespoons oil in Dutch Oven over medium to medium high heat. Add the chuck roast and sear until golden brown. Flip and sear the other side.
  3. Turn off the heat. Add the vegetables back to the pan along with the wine, beef broth, Worcestershire Sauce, rosemary, thyme and bay leaves. Cook for 3-4 hours at 300 degrees or until the roast is fork tender.
  4. Shred with two forks removing the fat and cartilage as you go. Remove rosemary and thyme stems and bay leaves from the pan gravy. If desired serve over mashed potatoes with pan juices. (see notes)
  5. NOTES
    To reduce pan juices simmer 15-30 minutes or thicken with 2 tablespoons cornstarch mixed with 2 tablespoons cool water whisked in.

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