Description
This Herb Braised Beef Chuck Roast is a heartwarming dish that combines tender, succulent beef with aromatic herbs for a comforting meal. Perfect for family gatherings, it brings everyone together around the dinner table.
Ingredients
Scale
- 4 to 5 pounds beef chuck roast
- 2 tablespoons olive oil
- 1 large onion, diced
- 4 cloves garlic, minced
- 3 medium carrots, peeled and cut into chunks
- 2 stalks celery, chopped
- 2 cups beef broth (homemade or low-sodium)
- 1 cup dry red wine (such as Cabernet Sauvignon or Merlot)
- 2 tablespoons tomato paste
- 2 teaspoons dried thyme
- 2 teaspoons dried rosemary
- 2 teaspoons dried oregano
- 2 bay leaves
- Salt, to taste
- Freshly ground black pepper, to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Begin by preheating your oven to 325°F (163°C). This low temperature is essential for the slow braising process that will yield tender meat.
- In a large oven-safe pot or Dutch oven, heat 2 tablespoons of olive oil over medium-high heat. Once the oil shimmers, carefully add the beef chuck roast and sear it on all sides for about 4-5 minutes per side, until a rich brown crust forms.
- Remove the roast and set it aside on a plate. In the same pot, add the diced onion and cook for 3-4 minutes until softened.
- Add the minced garlic and cook for another minute, stirring continuously until fragrant.
- Next, toss in the chopped carrots and celery, cooking for an additional 2-3 minutes until they begin to soften.
- Return the beef to the pot, then pour in 1 cup of dry red wine. Using a wooden spoon, scrape the bottom of the pot to release any browned bits. Allow it to simmer for 2-3 minutes to reduce slightly.
- Add 2 cups of beef broth, 2 tablespoons of tomato paste, dried thyme, rosemary, oregano, and the bay leaves. Season with salt and freshly ground black pepper to taste. Stir well to combine.
- Cover the pot with a lid and transfer it to the preheated oven. Let it braise for about 3 to 3.5 hours, or until the meat is fork-tender.
- Once the roast is tender, carefully remove it from the oven. Let it rest for about 15 minutes before slicing.
- Slice the beef against the grain and serve it with the rich sauce and vegetables from the pot. Garnish with freshly chopped parsley.
- Prep Time: 15 mins
- Cook Time: 3 hours 30 mins
- Category: Dinner
- Method: Braising
- Cuisine: American
Nutrition
- Serving Size: 1 plate
- Calories: 450
- Sugar: 4 g
- Sodium: 600 mg
- Fat: 20 g
- Saturated Fat: 7 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 5 g
- Protein: 40 g
- Cholesterol: 100 mg
Keywords: For best results, allow the beef to sear properly and use a heavy-bottomed pot for even heat distribution. If avoiding alcohol, substitute the wine with beef broth and a splash of vinegar.