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sunday essentials: braised beef roast perfected

Recipe by
Andy Anderson !
Wichita, KS

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.

yield serving(s)
prep time 20 Min
cook time 3 Hr 30 Min
method Bake

Ingredients For sunday essentials: braised beef roast perfected

  • STEP 1
  • 2 - 3 lb
    chuck or blade roast
  • 1 Tbsp
    grapeseed oil, or other non-flavored variety
  • 1 Tbsp
    sweet butter, unsalted
  • STEP 2
  • 1 lg
    yellow onion cut pole-to-pole, and sliced into halfmoons
  • 4 clove
    garlic minced, i use more
  • STEP 3
  • 2 tsp
    dried thyme
  • 1 tsp
    salt, kosher variety
  • 1 tsp
    white pepper, freshly ground
  • 1/2 tsp
    celery salt
  • STEP 4
  • 1 c
    beef stock, not broth
  • 2 Tbsp
    flour, all-purpose variety
  • 14 oz
    diced tomatoes, 1 can, with juice
  • 2 Tbsp
    balsamic reduction, or 4 tablespoons regular balsamic vinegar
  • 2 Tbsp
    creamy dijon mustard, i prefer grey poupon
  • 1 Tbsp
    fresh clover honey
  • STEP 5
  • 1 c
    beef stock, not broth
  • 1 Tbsp
    flour, all-purpose variety
  • 1 lb
    yukon gold taters, quartered, peeled or skins on
  • 4 lg
    carrots, cut into 2-inch (5cm) pieces

How To Make sunday essentials: braised beef roast perfected

  • 1
  • 2
    You will need a medium-to-large ovenproof pot with a lid to make this recipe. A good Dutch oven would be more than ideal.
  • 3
    Type 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.
  • 4
    Gather your ingredients (mise en place).
  • 5
    STEP 1
  • 6
    Place a rack in the lower position and preheat the oven to 350f (175c).
  • 7
    Place 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.
  • 8
    Sear on all sides, until it is nice and browned, about 2 – 3 minutes per side.
  • 9
    Remove the roast and reserve.
  • 10
    STEP 2
  • 11
    Reduce 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.
  • 12
    STEP 3
  • 13
    Add the dry spices and stir to combine.
  • 14
    STEP 4
  • 15
    Whisk 2 tablespoons of flour into one cup of beef broth, then add to the pot.
  • 16
    Stir to combine, then add the diced tomatoes, balsamic reduction, Dijon, and honey.
  • 17
    Stir until everything is nicely combined, then add the seared roast.
  • 18
    Place, covered, into the preheated oven and bake for 90 minutes.
  • 19
    STEP 5
  • 20
    After 90 minutes, whisk a tablespoon of flour into a cup of beef broth. Open the oven, and add the broth; along with the veggies.
  • So Yummy
    Reduce 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.
  • 22
  • So Yummy
    Slice thickly, then serve with the veggies, and that awesome gravy. Enjoy.
  • 24
    Keep the faith, and keep cooking.

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