Braised Beef

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.

Course main meal beef

Cuisine American

Keyword braised beef, braised beef recipe, how to braise beef, what is braised beef, what is braising beef

Prep Time 15

Total Time 3 45

Servings servings

Calories 788kcal

Author Beth Pierce

Ingredients

3 tablespoons canola or vegetable oil
salt
black pepper
3-4 lb chuck roast
1 medium onion diced
2 ribs celery chopped
3-4 large carrots peeled and cut in 1 inch chunks
3 cloves garlic minced
1 cup dry red wine good quality
2 cups low sodium beef broth or beef stock
2 tablespoons Worcestershire Sauce
2 sprigs fresh rosemary
2 sprigs fresh thyme
2 bay leaves

Instructions

Pat the chuck roast dry and sprinkle with salt and black pepper. Heat 1 1/2 tablespoons oil over medium in a Dutch oven or large pot. Sear the chuck roast on both sides. Remove it to a plate or cutting board.
Heat 1 1/2 tablespoons oil in Dutch Oven over medium heat. Add onions, celery, and carrots. Cook for 5-6 minutes or until the onions and celery are soft. Reduce the heat to low. Add the garlic, cooking for 1 minute; stirring constantly. Remove the vegetables to a plate;, scraping the pan well to get all the garlic out.
Stir in the wine, beef broth, and Worcestershire sauce. Scrape the bottom of the pot with a spoon to remove the brown bits.
Add the roast and fresh rosemary, thyme, and bay leaves to the pot. Cover and place in the oven at 325 degrees for 1 1/2-2 hours.
Remove the pot from the oven and add the cooked vegetables to the pot. Cover and return the pot to the oven for 1 1/2-2 hours or until the roast is fork-tender.
Shred the roast with two forks, removing the fat and cartilage as you go. Remove rosemary and thyme stems and bay leaves from the pan juices
If desired, thicken the pan juices by placing 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. Whisk the mixture into the pan juices and bring the mixture to a low boil. Cook until thickened. This will only take a couple of minutes.

Notes

Use good quality dry red wine. A good rule of thumb is if you won't drink it don't cook with it.
Chuck roast always requires a little trimming work after cooking. A sharp knife removes cartilage and large portions of fat.
If desired, thicken the pan juices by placing 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.

Nutrition