Braised Beef Roast with Vegetables

Braised Beef Roast with Vegetables

Ingredients

For the beef:

  • 1.5–2 kg (3–4 lbs) beef chuck roast or brisket
  • 3 tbsp olive oil
  • Salt and freshly ground black pepper (to taste)
  • 2 tsp garlic powder
  • 2 tsp onion powder
  • 1 tsp paprika (optional)

For the braising liquid:

  • 1 large onion, sliced
  • 4 garlic cloves, minced
  • 3 carrots, cut into large chunks
  • 4 medium potatoes, peeled and quartered
  • 2 celery stalks, chopped (optional)
  • 3 cups beef broth
  • 1 cup red wine (optional, can replace with extra broth)
  • 3 tbsp tomato paste
  • 2 tbsp Worcestershire sauce
  • 2 bay leaves
  • 1 tsp dried thyme
  • 1 tsp dried rosemary

Method

  1. Prepare the beef:
  • Pat the beef roast dry with paper towels.
  • Rub generously with salt, pepper, garlic powder, onion powder, and paprika.
  • Heat olive oil in a large Dutch oven or heavy pot over medium-high heat.
  • Sear the beef on all sides until deeply browned (about 4–5 minutes per side). Remove and set aside.
  1. Prepare the vegetables:
  • In the same pot, add onions and garlic, sauté until softened.
  • Add carrots, potatoes, and celery, cooking for 3–4 minutes to enhance their flavor.
  1. Build the braising liquid:
  • Stir in tomato paste and cook for 1 minute.
  • Pour in red wine, scraping up any browned bits from the bottom (deglazing).
  • Add beef broth, Worcestershire sauce, bay leaves, thyme, and rosemary.
  • Return the beef to the pot, nestling it among the vegetables.
  1. Braising:
  • Bring the liquid to a gentle simmer.
  • Cover with a lid and transfer to a preheated oven at 160°C (325°F).
  • Braise for 3–4 hours, or until the beef is fork-tender.
  1. Serving:
  • Remove the beef and vegetables from the pot.
  • Skim excess fat from the braising liquid.
  • Optionally, simmer the liquid uncovered for 5–10 minutes to thicken into a rich gravy.
  • Slice or shred the beef and serve with the vegetables, drizzled generously with the sauce.

Tips for Success

  • Low and slow cooking is key for melt-in-your-mouth beef.
  • You can prepare this a day ahead — the flavors deepen overnight.
  • For a richer sauce, add a knob of butter at the end.

Benefits

  • High in protein – Great for muscle repair and energy.
  • Rich in micronutrients – Provides iron, zinc, and B vitamins.
  • Comfort food – Perfect for family dinners and gatherings.

Conclusion

This slow-braised beef roast is juicy, tender, and packed with deep, savory flavors. Whether served for Sunday dinner or a festive holiday feast, it’s a crowd-pleaser that pairs beautifully with crusty bread or a fresh salad. The magic lies in the slow cooking, which transforms a humble cut of beef into a luxurious, fall-apart masterpiece.

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