Braised beef is seared and slow-cooked on the stovetop until fall-apart tender. Chuck roast, vegetables, and fresh herbs are cooked in a rich, savory sauce that makes the ultimate comforting meal.
Recipe summary
Flavor: Juicy, fall-apart tender beef, roasted vegetables, and fresh herbs simmer in a rich and savory homemade sauce.
Roast size: 3.5 to 4 pound chuck roast
Serves: 6 people
Similar to: Slow Cooker Pork Roast and Slow Cooker Beef Roast with Potatoes and Carrots
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Ingredients and substitutions
- Chuck roast - Boneless chuck roast, chuck shoulder roast, or round roast works well for braised beef. Ideally your roast should be marbled with fat, which adds flavor and prevents the beef from drying out when cooked low and slow on the stovetop. While pricier cuts of beef like short ribs or brisket can work here, the less expensive chuck roast works just as well.
- Flavor - Salt, pepper, garlic, tomato paste, red wine vinegar, and fresh herbs (I used rosemary and thyme) add flavor to your roast. I don't recommend using jarred garlic, which often has a harsh flavor. If you only have dry herbs on hand, substitute with ½ teaspoon each of dried rosemary and dried thyme.
- Oil - Olive oil can be substituted with your preferred cooking oil if needed.
- Vegetables - Carrots, onion, celery, and mushrooms add flavor and bulk to your meal. I don't recommend omitting these ingredients for best flavor.
- Broth - Beef broth adds savory flavor to the beef. I recommend using regular broth, not low/no-sodium broth, for best flavor.
- Sear the beef in a large pot.
- Add chopped vegetables and sauté until they begin to brown.
- Add remaining ingredients and return beef to the pan. Bring to a simmer.
- Reduce heat to low and cover, simmering for 2 hours or until beef is tender.
Tips and tricks
Slice beef into 3-4 inch chunks - Slice your chuck roast into about six or seven 3-4 inch chunks. Pat each piece dry with a paper towel, then season on all sides with salt and pepper. This helps ensure your beef cooks through properly (not undercooked, not overcooked) in the time listed in the recipe card.
Sear meat in batches - Sear your meat in batches instead of overcrowding the pan. This helps ensure a nice sear on each piece of meat. I used an 8 quart stock pot and seared my roast in two batches.
Bring to a simmer, reduce heat to low - Once all of the ingredients have been added to the pot, bring the liquid to a simmer. Cover with a lid and reduce the heat to low. Allow your beef to simmer, undisturbed, for at least two hours.
Check for doneness - Your beef is done when it's fork tender. It needs more time if the beef feels tough and won't pull apart easily with a fork.
Frequently asked questions
Braising is a multi-step cooking method that involves searing meat at a high temperature, then adding liquid and simmering over low heat.
Things that affect cook time include the size and shape of your beef chunks, the cut of meat used, the temperature of your stove, and how many times you've lifted the lid of your pot. I don't recommend relying on time alone. If your beef still feels tough after 2 ½ hours, continue cooking until it pulls apart easily with a fork.
Yes, chuck roast can be substituted with other fatty cuts of beef like short ribs or brisket.
Leftovers will keep for 3 to 4 days in the refrigerator.
Leftover braised beef can be frozen for up to 3 months. Be sure to include some of the liquid when freezing and reheating for best flavor and moisture. Thaw frozen braised beef in the refrigerator overnight before reheating.
Recommended
📖 Recipe
Braised Beef
Ingredients
- 3.5-4 lb boneless chuck roast
- 2 teaspoons kosher salt
- 1 teaspoon pepper
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 2 large carrots, sliced into thick coins
- 3 celery ribs, chopped
- 8 ounces button mushrooms, quartered
- 4 cloves garlic, smashed
- 24 ounces beef broth
- 2 tablespoons tomato paste
- 2 tablespoons red wine vinegar
- 2 sprigs fresh rosemary
- 3 sprigs fresh thyme
Instructions
- Trim excess fat from your chuck roast and slice into large 3-4 inch chunks. Pat dry with a paper towel and season on all sides with salt and pepper.
- Heat oil in a large stock pot over medium heat. Once shimmering, add beef and sear until browned on all sides. Remove beef from the pot and set aside. Sear your beef in batches if needed.
- Add onion, carrots, celery, and mushrooms to the pan. Cook for 5 to 6 minutes, or until onions begin to turn translucent and brown around the edges.
- Add garlic cloves, beef broth, tomato paste, red wine vinegar, rosemary, and thyme, and stir to incorporate.
- Return beef to the pot and nestle between the vegetables.
- Bring to a simmer, cover, and reduce heat to low. Simmer for 2 to 2.5 hours, or until beef is tender and shreds easily with a fork.
Equipment Recommendations
Notes
- Leftovers: Leftovers will keep for 3 to 4 days in the refrigerator.
- Freezing: Leftover braised beef can be frozen for up to 3 months. Be sure to include some of the liquid when freezing and reheating for best flavor and moisture. Thaw frozen braised beef in the refrigerator overnight before reheating.
Would this recipe work in the oven? If so, how long?
Hi Dawn, preheat your oven to 325F, then follow the recipe above through step 5. Cover pot, place in the oven, and roast for about 2 1/2 hours, or until beef is tender.
I had so much fun creating this recipe! I hope you give it a try and love it as much as I do. If you have a question, check out the post above, which is packed with information about the recipe. Tried the recipe? I'd love to hear your thoughts — leave a comment and a star rating to share your feedback!