Description
This hearty braised beef recipe features tender chunks of chuck roast simmered slowly with vegetables and herbs, resulting in a flavorful, melt-in-your-mouth dish perfect for cozy dinners. The slow oven braise develops rich flavors and a succulent texture, making it ideal served over mashed potatoes or with crusty bread.
Ingredients
Units
Scale
Meat and Oil
- 4 lbs beef chuck roast, cut into large (3-4") pieces
- 2 tablespoons neutral oil (such as vegetable or canola oil)
Vegetables and Aromatics
- 1 yellow onion, chopped
- 2 large leeks, white and light green parts only, rinsed and sliced
- 4 garlic cloves, peeled and thinly sliced
- 3 large carrots, peeled and chopped
Liquid and Herbs
- 2 cups beef stock, homemade preferred
- 4-5 fresh thyme sprigs
- 2 fresh bay leaves
Seasonings and Garnish
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- Fresh minced chives, for serving
- Mashed potatoes, for serving
Instructions
- Preheat oven: Set your oven to 350°F (177°C). Pat the beef dry with paper towels and season generously with salt and black pepper on all sides.
- Brown the beef: In a large braiser or Dutch oven, heat the oil over medium-high heat until shimmering. Add the beef pieces and cook until deeply golden brown on all sides, about 3-4 minutes per side. Transfer the browned beef to a plate and set aside.
- Sauté vegetables: Reduce heat to medium-low. Add chopped onions, sliced leeks, and thinly sliced garlic to the same pot. Sauté until the onions and leeks are tender and fragrant, about 5 minutes.
- Add liquids and herbs: Pour in the beef stock, stirring to combine. Season lightly with salt and pepper. Bring to a gentle simmer.
- Combine everything: Return the browned beef to the pot. Nestle in the chopped carrots, thyme sprigs, and bay leaves. The meat should sit just above the liquid line; it shouldn’t be fully submerged.
- Braise in oven: Cover the pot with a lid and transfer to the preheated oven. Cook for 2 1/2 hours until the beef is tender.
- Finish cooking: Remove the lid and cook for an additional 30-45 minutes to deepen flavor and ensure very tender meat.
- Rest and serve: Remove from oven, discard the thyme sprigs and bay leaves, and skim off the layer of fat on top. Cover and let the beef rest in its juices for at least 45 minutes. Reheat gently on the stovetop before serving, garnished with minced chives alongside mashed potatoes.
Notes
- For best results, use homemade beef stock for richer flavor.
- Ensure the beef pieces are cut large enough to stay moist during braising.
- The resting period allows the juices to redistribute, making the beef more tender.
- This dish can be made a day ahead; store in the refrigerator and reheat gently.
Nutrition
- Serving Size: 1/6th of recipe (about 1.5 cups)
- Calories: 550 kcal
- Sugar: 8 g
- Sodium: 700 mg
- Fat: 30 g
- Saturated Fat: 12 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 6 g
- Protein: 45 g
- Cholesterol: 125 mg
