braised beef

Name: Braised Beef
Prep time: 20 min
Cook time: 4 h
Yield: 4
Cuisine: French
Ingredients: 3 tablespoon(s) canola or vegetable oil, divided; 1 medium onion, diced; 3 stalk(s) celery, chopped; 3 - carrots, peeled and cut into 1-inch chunks; 3 clove(s) garlic, minced; 4 pound(s) chuck roast; salt and pepper; 3/4 cup(s) good quality dry red wine; 1 cup(s) low sodium beef broth; 2 tablespoon(s) Worcestershire sauce; 1 sprig(s) fresh rosemary; 1 sprig(s) fresh thyme; 2 - bay leaves

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Beth Pierce

Ofallon, MO

Updated on May 7, 2024

Tender Braised Beef is made easy in a Dutch oven with chuck roast, onions, celery, carrots, and fresh herbs in beef broth with a little bit of red wine. I love to serve this with creamy mashed potatoes and Easy Sweet Maple Dinner Rolls. Chuck roast is first seared then slow cooked with onions, carrots, celery and fresh herbs in red wine and beef broth. The end result is a fork tender flavorful beef and vegetables. Serve over mashed potatoes, egg noodles, or rice.

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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.

prep time 20 Min

cook time 4 Hr

method Bake

yield 4 serving(s)

Ingredients

3 tablespoons canola or vegetable oil, divided
1 medium onion, diced
3 stalks celery, chopped
3 - carrots, peeled and cut into 1-inch chunks
3 cloves garlic, minced
4 pounds chuck roast
salt and pepper
3/4 cup good quality dry red wine
1 cup low sodium beef broth
2 tablespoons Worcestershire sauce
1 sprig fresh rosemary
1 sprig fresh thyme
2 - bay leaves

How To Make braised beef

Step 1

Heat 1 1/2 tablespoons oil in a 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.

Step 2

Pat the chuck roast dry with paper towels. Generously salt and pepper the roast. Heat remaining oil in a Dutch oven over medium to medium high heat. Add the chuck roast and sear until golden brown. Flip and sear the other side.
Step 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. Cover and cook for 3-4 hours at 300 degrees F or until the roast is fork tender.
Step 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).
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