Braised Beef
1 photo of Braised Beef
By
Beth Pierce
@smalltownwoman
5
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.
Ingredients
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3 Tbspcanola or vegetable oil
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1medium onion diced
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3stalks celery chopped
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3carrots peeled and cut in 1 inch chunks
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3cloves garlic minced
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3 lbchuck roast
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·salt and pepper
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3/4 cdry red wine (good quality)
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1 clow sodium beef broth
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2 Tbspworcestershire sauce
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1sprig fresh rosemary
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1spring fresh thyme
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2bay leaves
How to Make Braised Beef
- 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.
- 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.
- 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.
- 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)
- NOTES
To reduce pan juices simmer 15-30 minutes or thicken with 2 tablespoons cornstarch mixed with 2 tablespoons cool water whisked in.
