Tender Braised Beef Slow-Cooked

I was skeptical the first time someone told me tough beef could become tender without a grill. But one cold Sunday, I tossed chunks of chuck roast into a heavy pot, let the oven do the work, and pulled out something that fell apart with a fork. The smell alone made my neighbor knock on the door.

I made this for my parents on a rainy evening when nothing else sounded right. My dad, who never asks for seconds, came back three times. My mom still brings it up whenever she calls.

Ingredients

• Beef chuck roast (1.2 kg): This cut has just enough fat and connective tissue to break down into something silky, and it wont dry out even if you leave it in a little longer than planned.
• Salt and black pepper: Dont be shy here, the beef needs a bold coating before it hits the heat or the flavor stays flat.
• Carrots (2 large): They sweeten as they braise and soak up all the savory liquid, turning into soft, flavorful bites that balance the richness of the meat.
• Celery (2 stalks): Adds a subtle earthiness and helps build the base flavor without taking over.
• Onion (1 large): It caramelizes slightly in the pot and melts into the sauce, giving everything a warm, deep backbone.
• Garlic (3 cloves): Toss it in near the end of sauteing so it blooms without burning and turning bitter.
• Beef broth (500 ml): This is what keeps everything moist and builds the sauce, so use a good one if you can.
• Dry red wine (250 ml): It cuts through the fat and adds a hint of acidity that makes the whole dish taste brighter, but you can skip it and use more broth if you prefer.
• Tomato paste (2 tbsp): A small amount adds umami and a slight tang that deepens the color and flavor.
• Fresh thyme and rosemary (2 sprigs each): These herbs perfume the pot as it braises, but pull them out before serving or they get woody.
• Bay leaves (2): They add a quiet herbal note that you dont taste directly but would miss if it wasnt there.
• Olive oil and butter (2 tbsp and 1 tbsp): Oil handles the high heat for searing, butter adds richness when you saute the vegetables.

Instructions

Prep the oven and beef:

Set your oven to 160°C (325°F) so its ready when you need it. Pat the beef chunks completely dry with paper towels, then season them generously with salt and pepper on all sides.

Sear the beef:

Heat the olive oil in a large Dutch oven over medium-high heat until it shimmers. Add the beef in batches, giving each piece space, and let it sit undisturbed until a deep brown crust forms, then flip and repeat. Remove the beef and set it aside.

Saute the vegetables:

Lower the heat to medium and add the butter, onion, carrots, and celery to the same pot. Stir occasionally for about 5 minutes until they start to soften and pick up color. Add the garlic and cook for 1 minute, stirring constantly so it doesnt scorch.

Add tomato paste and deglaze:

Stir in the tomato paste and let it cook for a minute until it darkens slightly. Pour in the red wine and scrape up all the browned bits stuck to the bottom of the pot, then let it simmer for 2 minutes.

Braise in the oven:

Return the beef to the pot and add the beef broth, thyme, rosemary, and bay leaves. Bring everything to a gentle simmer, cover tightly with the lid, and slide it into the oven for 2 to 2.5 hours until the beef is fork-tender and the sauce has thickened.

Finish and serve:

Pull out the herb sprigs and bay leaves. Taste the sauce and adjust with more salt and pepper if needed, then serve hot over mashed potatoes, polenta, or with crusty bread to soak up every drop.

Save

The first time I served this to friends, one of them went quiet halfway through her plate. She looked up and said it tasted like the kind of thing her grandmother used to make, and I realized thats exactly what a good braise does.

Making It Your Own

If you want a little more brightness, add a splash of balsamic vinegar or a teaspoon of Worcestershire sauce right before the pot goes in the oven. I also swap in parsnips or turnips when I have them on hand, they hold their shape and add a subtle sweetness that changes the whole profile.

What to Serve With It

I almost always reach for mashed potatoes or soft polenta to catch the sauce, but sometimes I just tear up a good loaf of crusty bread and call it dinner. A simple green salad on the side helps cut through the richness without competing for attention.

Storing and Reheating

This dish tastes even better the next day after the flavors have had time to settle. Let it cool completely, then store it in an airtight container in the fridge for up to three days. Reheat gently on the stovetop over low heat, adding a splash of broth if the sauce has thickened too much.

• You can freeze leftovers for up to three months, just thaw overnight in the fridge before reheating.
• If the sauce feels too thin after reheating, simmer it uncovered for a few minutes to concentrate the flavor.
• Avoid microwaving if possible, it can make the beef rubbery and the sauce uneven.

Save

Theres something deeply satisfying about pulling a pot out of the oven and knowing the hardest part was just being patient. This is the kind of meal that makes people linger at the table.

Recipe FAQ

→ What cut of beef is best for this dish?

Beef chuck roast is ideal due to its marbling and texture, which become tender and flavorful when slow-cooked.

→ Can I make this without red wine?

Yes, simply replace the red wine with additional beef broth to maintain moisture and depth of flavor.

→ What herbs enhance the flavor?

Fresh thyme, rosemary, and bay leaves infuse the broth with aromatic and earthy notes.

→ How long should the beef cook?

The beef should braise in the oven for 2 to 2.5 hours until fork-tender and infused with flavors.

→ What sides complement this dish well?

Mashed potatoes, polenta, or crusty bread provide excellent accompaniments to soak up the rich sauce.