Tender Braised Beef Slow-Cooked (Printable version)

Slow-cooked beef with herbs and vegetables creates a rich, tender dish full of deep flavors.

# List of ingredients:

→ 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 desired)
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. Pat beef dry and season generously with salt and pepper.
02 - Heat olive oil in a large Dutch oven over medium-high heat. Sear beef in batches until browned on all sides, then remove and set aside.
03 - Reduce heat to medium and add butter, onion, carrots, and celery to the pot. Sauté for 5 minutes until slightly softened. Add garlic and cook for 1 minute.
04 - Stir in tomato paste and cook for an additional minute.
05 - Pour in red wine, scraping up any browned bits from the pot’s base. Let simmer for 2 minutes.
06 - Return beef to the pot. Add beef broth, thyme, rosemary, and bay leaves. Bring mixture to a simmer.
07 - Cover pot with a tight-fitting lid and transfer to the oven. Braise for 2 to 2.5 hours, or until beef is fork-tender.
08 - Remove herbs and bay leaves. Adjust seasoning with salt and pepper as needed.
09 - Serve hot alongside mashed potatoes, polenta, or crusty bread.

# Expert Advice:

01 -
  • The meat becomes so tender it practically melts, and the sauce tastes like youve been cooking all week.
  • Its mostly hands-off time, so you can clean up, take a nap, or pretend youre a professional chef while the oven does everything.
02 -
  • If you skip the searing step, the beef will still cook but it wont have that deep, caramelized flavor that makes the sauce taste complete.
  • Dont lift the lid during braising, every time you peek, you lose heat and moisture, which can add 20 minutes to your cook time.
03 -
  • Use a heavy Dutch oven with a tight lid, a thin pot will cause uneven cooking and the liquid will evaporate too quickly.
  • Let the beef come to room temperature for 20 minutes before searing, it browns more evenly and develops a better crust.

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