Braised Beef

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.

Prep Time 15

Cook Time 2 30

Total Time 2 45

Servings servings

Author Heather

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.

Video

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.

Nutrition