Herb Braised Beef Chuck Roast (Print Version)

Slow-cooked beef with herbs and vegetables for tender, comforting results

# What You’ll Need:

→ Beef

01 - 1 (3-4 lb) beef chuck roast
02 - 2 tsp kosher salt
03 - 1 tsp freshly ground black pepper

→ Vegetables

04 - 2 large yellow onions, sliced
05 - 4 carrots, cut into chunks
06 - 3 stalks celery, cut into chunks
07 - 4 garlic cloves, minced
08 - 1 lb baby potatoes, halved (optional)

→ Braising Liquid & Herbs

09 - 2 tbsp olive oil
10 - 2 cups beef broth
11 - 1 cup dry red wine
12 - 2 tbsp tomato paste
13 - 2 bay leaves
14 - 4 sprigs fresh thyme
15 - 2 sprigs fresh rosemary

# Steps:

01 - Preheat oven to 325°F. Pat the beef chuck roast dry with paper towels and season all sides generously with kosher salt and freshly ground black pepper.
02 - Heat olive oil in a large Dutch oven over medium-high heat. Sear the roast on all sides until deeply browned, approximately 3-4 minutes per side. Remove meat from pot and set aside.
03 - Add onions, carrots, and celery to the rendered fat in the pot. Sauté for 6-8 minutes until softened and lightly golden. Add minced garlic and cook for 1 minute until fragrant.
04 - Stir in tomato paste and cook for 1 minute to deepen flavor. Pour in red wine while scraping up any browned bits from the bottom of the pot. Simmer for 2-3 minutes to reduce slightly.
05 - Add beef broth, bay leaves, thyme sprigs, and rosemary sprigs. Return the roast along with any accumulated juices back to the pot. Arrange halved potatoes around the roast if using. Bring to a gentle simmer, cover tightly with lid.
06 - Transfer covered pot to preheated oven. Braise for 3 hours until meat is fork-tender, basting once or twice during cooking with the braising liquid.
07 - Remove Dutch oven from oven and discard herb sprigs and bay leaves. Let roast rest for 10 minutes before slicing or shredding. Serve with vegetables and spoon braising sauce over the top.

# Expert Tips:

01 -
  • The meat becomes so tender you can cut it with a spoon
  • Your kitchen will smell like a cozy restaurant all afternoon
  • Leftovers taste even better the next day
02 -
  • Patting the meat completely dry before searing is the difference between a golden brown crust and a gray, steamed surface
  • Do not rush the searing step, those browned bits on the bottom of the pot are pure flavor
  • The liquid should only come about halfway up the meat, not fully submerge it
03 -
  • Let the meat rest before slicing or all those delicious juices will run out onto the cutting board
  • Make this a day ahead, the flavors deepen and the fat solidifies for easy removal

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