sunday essentials: braised beef roast perfected
Last Sunday my houseguests voted for an oven-braised beef roast with veggies for brunch. So, rather than just use an old recipe, I worked on this one. It has a few different ingredients, and the balsamic reduction gives it an additional depth of flavor that was spot-on. Everyone loved it, plus we had leftovesr for sandwiches the next day. So, you ready… Let’s get into the kitchen.
prep time
20 Min
cook time
3 Hr 30 Min
method
Bake
yield
Several
Ingredients
- PLAN/PURCHASE
- STEP 1
- 2 - 3 pounds chuck or blade roast
- 1 tablespoon grapeseed oil, or other non-flavored variety
- 1 tablespoon sweet butter, unsalted
- STEP 2
- 1 large yellow onion cut pole-to-pole, and sliced into halfmoons
- 4 cloves garlic minced, i use more
- STEP 3
- 2 teaspoons dried thyme
- 1 teaspoon salt, kosher variety
- 1 teaspoon white pepper, freshly ground
- 1/2 teaspoon celery salt
- STEP 4
- 1 cup beef stock, not broth
- 2 tablespoons flour, all-purpose variety
- 14 ounces diced tomatoes, 1 can, with juice
- 2 tablespoons balsamic reduction, or 4 tablespoons regular balsamic vinegar
- 2 tablespoons creamy dijon mustard, i prefer grey poupon
- 1 tablespoon fresh clover honey
- STEP 5
- 1 cup beef stock, not broth
- 1 tablespoon flour, all-purpose variety
- 1 pound yukon gold taters, quartered, peeled or skins on
- 4 large carrots, cut into 2-inch (5cm) pieces
How To Make sunday essentials: braised beef roast perfected
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Step 1PREP/PREPARE -
Step 2You will need a medium-to-large ovenproof pot with a lid to make this recipe. A good Dutch oven would be more than ideal.
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Step 3Type of Roasts My preferred roast for this recipe would be a chuck or blade. Both are tougher cuts of beef, that just love hanging around in a hot tub of gravy and veggies until they are fork tender. Other cuts will work as well, but you might need to adjust the cooking time. Type of Potatoes I prefer Yukon golds for this recipe; however, reds and even russets would do fine. You might even throw in some sweet taters. If you are using russets, you might want to wait an additional 30 minutes before throwing them in the pot.
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Step 4Gather your ingredients (mise en place).
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Step 5STEP 1
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Step 6Place a rack in the lower position and preheat the oven to 350f (175c).
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Step 7Place a pot onto the stove at medium high heat and add the oil and butter. While the butter is melting, season the roast with salt and pepper... Be generous. Add the roast to the pot.
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Step 8Sear on all sides, until it is nice and browned, about 2 – 3 minutes per side.
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Step 9Remove the roast and reserve.
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Step 10STEP 2
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Step 11Reduce heat to medium and add the onions. Cook until they soften and turn translucent, about 8 – 10 minutes. Add the garlic and stir until fragrant, about 60 seconds.
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Step 12STEP 3
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Step 13Add the dry spices and stir to combine.
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Step 14STEP 4
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Step 15Whisk 2 tablespoons of flour into one cup of beef broth, then add to the pot.
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Step 16Stir to combine, then add the diced tomatoes, balsamic reduction, Dijon, and honey.
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Step 17Stir until everything is nicely combined, then add the seared roast.
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Step 18Place, covered, into the preheated oven and bake for 90 minutes.
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Step 19STEP 5
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Step 20After 90 minutes, whisk a tablespoon of flour into a cup of beef broth. Open the oven, and add the broth; along with the veggies.
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Step 21Reduce the heat to 325f (165c), cover and continue to bake until the roast is tender, and the veggies cooked, but not mushy, about 2 additional hours.
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Step 22PLATE/PRESENT
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Step 23Slice thickly, then serve with the veggies, and that awesome gravy. Enjoy.
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Step 24Keep the faith, and keep cooking.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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