Description
Rich, tender, and deeply flavorful this Slow-Braised Beef Roast is cooked low and slow in a savory broth with herbs, garlic, and vegetables until it melts in your mouth. A classic comfort meal perfect for Sunday dinners or holidays.
Ingredients
3–4 lb beef chuck roast
1 tbsp olive oil
2 tbsp butter
1 onion, sliced
3 garlic cloves, minced
3 carrots, cut into chunks
2 celery stalks, chopped
2 cups beef broth
1 cup red wine (or extra broth)
2 tbsp tomato paste
2 sprigs fresh rosemary
3 sprigs thyme
2 bay leaves
Salt and black pepper, to taste
Instructions
1. Preheat oven to 325°F (160°C).
2. Pat the beef roast dry with paper towels and season generously with salt and pepper.
3. Heat olive oil and butter in a large Dutch oven over medium-high heat.
4. Sear the roast on all sides until deeply browned, about 3–4 minutes per side. Remove and set aside.
5. Add onion, carrots, and celery to the pot and sauté 3–4 minutes until softened.
6. Stir in garlic and tomato paste, cooking 1 minute more.
7. Pour in red wine to deglaze, scraping up browned bits from the bottom.
8. Return roast to pot, add beef broth, rosemary, thyme, and bay leaves.
9. Cover tightly with a lid and transfer to oven. Braise 3–3½ hours, or until meat is fork-tender.
10. Remove herbs, shred or slice the roast, and serve with vegetables and pan juices.
Notes
For richer flavor, make a cornstarch slurry (1 tbsp cornstarch + 2 tbsp water) and stir into the braising liquid after cooking to thicken.
Pair with mashed potatoes, polenta, or buttered egg noodles.
Leftovers taste even better the next day!
- Prep Time: 15 mins
- Cook Time: 3 hrs 15 mins
- Category: Dinner
- Method: Oven-Braised
- Cuisine: American
Nutrition
- Serving Size: 1 portion (about 6 oz)
- Calories: 480
- Sugar: 4g
- Sodium: 680mg
- Fat: 30g
- Saturated Fat: 12g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 42g
- Cholesterol: 130mg
Keywords: slow braised beef roast, dutch oven roast, tender beef dinner, comfort food, holiday roast