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.
I just love a good slow-cooked weekend meal that reminds me of my grandma and the slower-paced childhood that I had. This mouthwatering dish is really quite easy to prepare so even the novice cook can master this with no problem at all. I really like to make this beef roast in my dutch oven but you can brown the vegetables and meat in a large heavy skillet and then transfer it to a large casserole dish with a lid. However, if you have been contemplating purchasing a dutch oven I would not hesitate. I use my Dutch Oven quite frequently with outstanding results.
What is Braising?
The act of braising meat is a two-step process. First, the meat is seared and browned in hot oil in a large dutch oven or skillet. Then a liquid is added like wine or broth and if desired spices and vegetables. Then the dish is covered and placed in the oven to cook low and slow. After a few hours, you will be left with deliciously tender meat and flavorful dripping that you can either reduce or thicken with a little cornstarch into a gravy.
How do you make Braised Beef?
First heat a little bit of oil in a Dutch Oven or large pot over medium heat. Then add your onions, celery, and carrots. Stir several times and cook until the onions begin to brown on the edges. Now reduce the heat and add the garlic cooking for about one minute while stirring constantly. Now remove the vegetables to a plate. Make sure to scrape the pan well as you are going to use it again.
Now salt and pepper the chuck roast. Heat a little more oil in the Dutch oven over medium to medium-high heat. Add the chuck roast and sear until golden brown on both sides. This process moves fairly quickly so don’t step away too far. Once browned go ahead and turn your heat off leaving the chuck roast in the pan. Now add the vegetables back to the pan along with the wine, beef broth, Worcestershire Sauce, and fresh herbs. Cover and place in the oven for about 4 hours but start checking to see if it is fork tender after 3 hours. Finally, shred and remove any fat or cartilage. Serve over mashed potatoes, egg noodles, or rice.
Helpful tips for making Braised Beef
- I love my Dutch Oven. It is one of my favorite ways to cook because you can sear, braise and roast all in the same pan. However, if you do not have one or want to invest in one you can cook this recipe using a couple of pans. Simple sear in a heavy skillet and bake in a covered casserole dish.
- Chuck roast works best with this recipe because the fat and cartilage in the meat help make it tender and give it plenty of flavor. Other choice cuts include beef brisket and short ribs.
- If serving company or for a special occasion peel the carrots. Because carrots are more aesthetically appealing this way.
- Fresh herbs are essential for full flavor. Add bay leaves, thyme, and rosemary. Don’t forget to fish out the stems and bay leaves before serving or making the gravy.
- Use good quality dry red wine. A good rule of thumb is if you won’t drink it don’t cook with it.
- Serve this with the pan juices. You can place the dutch oven uncovered over a burner and simmer for 15-30 minutes to reduce. Or add 2 tablespoons cornstarch to 2 tablespoons of water and whisk to combine. Then simply whisk that into the liquid and simmer until thickened.
- Don’t forget to remove the stems from the rosemary and thyme sprigs, and the bay leaves. The rosemary and thyme leaves will cook in the pan juices. They are perfectly fine to eat and delicious.
Other beef recipes to try!
Braised Beef
Ingredients
- 3 tablespoons 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
- 3-4 lb chuck roast
- salt and pepper
- 3/4 cup dry red wine good quality
- 1 cup low sodium beef broth
- 2 tablespoons Worcestershire Sauce
- 1 sprig fresh rosemary
- 1 spring fresh thyme
- 2 bay leaves
Instructions
- 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
- I love my Dutch Oven. It is one of my favorite ways to cook because you can sear, braise and roast all in the same pan. However if you do not have one or want to invest in one you can cook this recipe using a couple of pans. Simple sear in a heavy skillet and bake in a covered casserole dish.
- Chuck roast works best with this recipe because the fat and cartilage in the meat help make it tender and give it plenty of flavor.
- If serving company or for a special occasion peel the carrots. Because carrots are more aesthetically appealing this way.
- Fresh herbs are essential for full flavor. Add bay leaves, thyme and rosemary. Don't forget to fish out the stems and bay leaves before serving or making the gravy.
- Use good quality dry red wine. A good rule of thumb is if you won't drink it don't cook with it.
- Serve this with the pan juices. You can place the dutch oven uncovered over a burner and simmer for 15-30 minutes to reduce. Or add 2 tablespoons cornstarch to 2 tablespoons of water and whisk to combine. Then simply whisk that into the liquid and simmer until thickened.
- Don't forget to remove the stems from the rosemary and thyme sprigs and to remove the bay leaves. The rosemary and thyme leaves will cook into the pan juices. They are perfectly fine to eat and delicious.
Nutrition
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CJ
I didn’t even have all the right herbs and this still turned out absolutely ridiculously delicious. Wow.
Thanks for the recipe
Beth Pierce
The pleasure is all mine, CJ!
Nicki
This was great! I added a ton of carrots, used a 94pt Cab Sav, and wish I would have had the time to cook it for another hour or so. It was tender but not as tender as it could have been if my entire family wasn’t freaking out because it smelled so good. I went 3.5 hrs for TWO 3-4lb roasts.
Beth Pierce
Thanks, Nicki! I am so glad that your family liked it. I love carrots, too! I have tendency to go carrot crazy!
dorry lyn
my family’s favorite dish.. we just have this today
Chloe Arnold
This sounds divine!! I love a dutch oven meal.
Beth L
This is comfort food at its finest! Love that it’s not a difficult recipe but so savory and filling.
Beth Pierce
Thanks, Beth! So glad that you enjoyed it!
Rose Ann Sales
The ultimate comfort food served with mashed potatoes and fresh green beans. Thanks for the recipe.
Alita
This juicy braised beef recipe is so tender and flavorful. I made it at home and it goes perfectly with creamy mashed potatoes.
Beth Pierce
Thanks, Alita!
Deborah
I made this dish tonight for my husband and I….it was absolutely delicious 😋 and super super easy! I have made a number of your recipes and have never been disappointed 🤗
Beth Pierce
Thanks Deborah! So glad that you and your husband enjoyed it!
Roger
Your wonderful article got me started with braising Merci beaucoup!
Beth Pierce
Awesome! It is a delicious way of cooking! So many great recipes!
Toni
One of the most requested meal at my house! A family favorite!
Toni
This is always a hit at my house! Delicious!
Matt Taylor
This is so good! The beef is so flavorful and moist, not dry at all. Love it!
Stephanie
The meat was so moist and flavorful and absolutely incredible!
Jessica
So tender! I literally fell apart with a fork. Will make again.
Jenn
Holy COW this looks delicious! I’ve never tackled making braised beef before but I am so excited to try it now armed with this awesome recipe!
Suzy
The best kind of comfort food! Tender beef with great flavor! Love it!
Emily Liao
Made this recipe last night and it was so so delicious! My boyfriend was going back for seconds.
Krissy Allori
So good! The meat is tender, moist and delicious. It also makes great leftovers.
Kelly Anthony
I also love using my dutch oven and this recipe will be a great addition to my list of favorite comfort foods using my slow cooker.
Krissy Allori
Yum! This is so good. I love that it was easy and the meat was so juicy and tender.
Anna
We really enjoyed this beef! It’s flavorful and so tender. I will be making it again soon!
Lauren Kelly
We made this tonight with brown rice and it was incredible! LOVED IT!
Toni
I love this! So easy to make and so good!