Tender Braised Beef Slow-Cooked (Printable)

Slow-cooked beef chuck with vegetables and herbs yields tender meat and a rich, savory sauce.

# What You'll Need:

→ Beef

01 - 2.5 lbs beef chuck roast, cut into large chunks
02 - Salt and freshly ground black pepper, to taste

→ Vegetables

03 - 2 large carrots, peeled and cut into chunks
04 - 2 celery stalks, cut into chunks
05 - 1 large onion, chopped
06 - 3 cloves garlic, minced

→ Liquids

07 - 2 cups beef broth
08 - 1 cup dry red wine (optional, substitute with additional broth if preferred)
09 - 2 tablespoons tomato paste

→ Aromatics & Herbs

10 - 2 sprigs fresh thyme
11 - 2 sprigs fresh rosemary
12 - 2 bay leaves

→ For Searing & Finishing

13 - 2 tablespoons olive oil
14 - 1 tablespoon unsalted butter

# Directions:

01 - Preheat the oven to 325°F.
02 - Pat the beef dry and season generously with salt and black pepper.
03 - Heat olive oil in a large Dutch oven over medium-high heat. Brown the beef in batches until evenly seared on all sides, then remove and set aside.
04 - In the same pot, reduce heat to medium and add butter, onion, carrots, and celery. Sauté for approximately 5 minutes until vegetables soften. Add garlic and cook for 1 additional minute.
05 - Stir in tomato paste and cook for another minute to develop flavor.
06 - Pour in red wine, scraping up browned bits from the bottom of the pot, and simmer for 2 minutes to reduce slightly.
07 - Return beef to the pot. Add beef broth, thyme, rosemary, and bay leaves. Bring mixture to a gentle simmer.
08 - Cover tightly and transfer the pot to the preheated oven. Cook for 2 to 2.5 hours or until the beef is tender when pierced with a fork.
09 - Remove herb sprigs and bay leaves. Adjust seasoning with salt and pepper as needed.
10 - Serve hot accompanied by mashed potatoes, polenta, or crusty bread.

# Expert Advice:

01 -
  • The beef becomes so tender it doesn't need a knife, just a spoon and a little patience.
  • Your kitchen will smell like a French bistro without leaving home.
  • It tastes even better the next day, which means leftovers are a gift.
  • You can walk away for hours while it cooks itself in the oven.
02 -
  • Don't skip the searing, that caramelized crust is where most of the flavor comes from.
  • If the liquid reduces too much, add a splash of broth halfway through braising.
  • Let the dish rest for ten minutes after it comes out of the oven, the sauce will thicken and the flavors will settle.
03 -
  • Use a Dutch oven with a heavy lid, a tight seal traps the steam and keeps the meat moist.
  • If the sauce is too thin at the end, simmer it uncovered on the stovetop for a few minutes to reduce it.
  • Save any leftover braising liquid, it makes an incredible base for French onion soup.

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