
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
- 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.
- 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.
- 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.
- 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.
- 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.