Ultimate Comfort Braised Beef Pot Roast
Indulge in the rich, savory flavors of this Ultimate Comfort Braised Beef Pot Roast. Perfect for family gatherings or a cozy Sunday dinner, this dish features tender beef chuck slow-cooked with vibrant vegetables and infused with the depth of red wine and fragrant herbs. The slow braising process allows the beef to absorb all the delicious flavors, resulting in a melt-in-your-mouth experience that pairs wonderfully with mashed potatoes or crusty bread. Share this classic recipe with loved ones and create lasting memories around the dining table!
N/A
Servings
N/A
Calories
11
Ingredients
Ingredients
beef chuck roast
2 lbs (trimmed of excess fat)
olive oil
1 tablespoon (for searing)
onions
2 large (cut into eighths)
carrots
8 (cut into 2-inch pieces)
celery ribs
4 (cut into 2-inch pieces)
red wine
1 cup (for braising)
beef stock
1.5 cups (for braising)
bay leaf
1 (whole)
dried thyme
1/2 teaspoon (for flavor)
salt
to taste (for seasoning)
pepper
to taste (for seasoning)
Instructions
1
Begin by trimming excess fat from the beef chuck roast. Cut a length of kitchen string approximately four times the length of the roast and tie it snugly around the roast at regular intervals to help maintain its shape during cooking.
2
In a large Dutch oven, heat the olive oil over medium-high heat. Once hot, carefully add the roast to the pot. Sear the beef on all sides until it's beautifully browned, around 10 minutes total. Use a long-handled fork to turn the roast as needed. Once browned, transfer it to a plate and set aside.
3
Next, add the onions, carrots, and celery to the Dutch oven, stirring frequently. Sauté the vegetables for about 7 minutes until they are lightly browned and slightly softened. Once done, transfer the vegetables to a plate.
4
Return the browned beef to the pot and pour in the red wine, followed by the beef stock. Add the bay leaf, dried thyme, and season the mixture with salt and pepper. Stir gently to combine all the flavors.
5
Cover the pot and reduce the heat to low, allowing the roast to simmer gently. Turn the beef every 30 minutes for about 2 hours to ensure even cooking and flavor absorption.
6
After 2 hours, return the sautéed vegetables to the pot, cover again, and continue to cook for an additional 15 minutes or until the beef is fork-tender.
7
Once cooked, carefully discard the bay leaf. Transfer the roast to a cutting board, remove the kitchen twine, and slice the meat against the grain. Serve the sliced beef alongside the vibrant vegetables and spoon the rich pot juices over the top.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What cut of beef is best for this recipe?
A 2 lb beef chuck roast is recommended as it becomes incredibly tender when slow-cooked.
Why do I need to tie the roast with kitchen string?
Tying the roast helps it maintain its shape during the long cooking process and ensures even cooking.
How long should I sear the beef?
You should sear the beef on all sides for approximately 10 minutes total until it is beautifully browned.
What type of pot is recommended for braising?
A large Dutch oven is ideal because it retains heat well and is suitable for both stovetop searing and slow simmering.
How much olive oil is used for searing?
The recipe calls for 1 tablespoon of olive oil to be heated in the Dutch oven before adding the meat.
Which vegetables are included in this pot roast?
The dish features onions, carrots, and celery ribs as the primary vegetables.
How should the onions be prepared?
The 2 large onions should be cut into eighths before being sautéed.
What size should I cut the carrots?
The carrots should be cut into 2-inch pieces.
How long do I sauté the vegetables?
Sauté the onions, carrots, and celery for about 7 minutes until they are lightly browned and slightly softened.
What liquids are used for the braising process?
The recipe uses 1 cup of red wine and 1.5 cups of beef stock.
Can I substitute the red wine?
While wine adds depth, you could potentially use additional beef stock or a bit of balsamic vinegar for acidity.
What herbs are used to flavor the roast?
The roast is infused with one bay leaf and 1/2 teaspoon of dried thyme.
What heat setting should I use for simmering the beef?
After adding the liquids and bringing to a simmer, the heat should be reduced to low.
How long does the beef need to braise?
The beef should simmer for a total of approximately 2 hours and 15 minutes.
Do I need to turn the beef while it cooks?
Yes, you should turn the beef every 30 minutes for about 2 hours to ensure even flavor absorption.
When do I add the sautéed vegetables back to the pot?
The vegetables should be returned to the pot after the beef has braised for 2 hours.
How do I know when the pot roast is done?
The beef is finished when it is fork-tender.
What should I do with the bay leaf after cooking?
The bay leaf should be carefully discarded before serving.
How should I slice the meat?
Remove the kitchen twine and slice the meat against the grain for maximum tenderness.
What should I do with the remaining pot juices?
The rich pot juices should be spooned over the sliced meat and vegetables when serving.
What are the best side dishes for this pot roast?
This dish pairs wonderfully with mashed potatoes or crusty bread to soak up the juices.
Should I trim the fat from the beef?
Yes, the instructions recommend trimming excess fat from the beef chuck roast before starting.
How much kitchen string do I need?
Cut a length approximately four times the length of the roast.
What is the first step of the recipe?
The first step is trimming the fat from the roast and tying it with kitchen string.
How many celery ribs are required?
The recipe calls for 4 celery ribs, cut into 2-inch pieces.
Is this recipe suitable for a weekend dinner?
Yes, it is tagged as a perfect weekend dinner or cozy Sunday meal.
What is the purpose of searing the meat?
Searing creates a browned crust that adds a rich, savory flavor to the final dish.
How much beef stock is used?
The recipe requires 1.5 cups of beef stock.
Can I use fresh thyme instead of dried?
Yes, though the recipe specifies 1/2 teaspoon of dried thyme.
What is the total number of ingredients?
There are 11 ingredients used in this recipe.