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braised beef

smalltownwoman avatar
Recipe by
Beth Pierce
@smalltownwoman
Ofallon, MO

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.

yield 4 serving(s)
prep time 20 Min
cook time 4 Hr
method Bake

Ingredients For braised beef

  • 3 Tbsp
    canola or vegetable oil, divided
  • 1 md
    onion, diced
  • 3 stalk
    celery, chopped
  • 3
    carrots, peeled and cut into 1-inch chunks
  • 3 clove
    garlic, minced
  • 4 lb
    chuck roast
  • salt and pepper
  • 3/4 c
    good quality dry red wine
  • 1 c
    low sodium beef broth
  • 2 Tbsp
    Worcestershire sauce
  • 1 sprig
    fresh rosemary
  • 1 sprig
    fresh thyme
  • 2
    bay leaves

How To Make braised beef

  • 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.
  • 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.
  • 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.
  • 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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