Braised Beef
This recipe's rich, tenderizing stock made with red wine, beef broth, thyme, and bay leaf is just the liquid you need to coax this pot roast into delicious, fork-tender submission.
Ingredients
- 3 pounds beef chuck roast cut into large chunks
- 2 tablespoons olive oil
- 1 large onion chopped
- 4 cloves garlic minced
- 3 carrots peeled and cut into 2-inch pieces
- 2 cups red wine
- 2 cups beef broth
- 3 sprigs fresh thyme
- 2 bay leaves
- Salt and pepper to taste
Instructions
- Preheat your oven to 325 degrees F.
- Season the beef chunks generously with salt and pepper.
- Heat olive oil in a large Dutch oven over medium-high heat. Add the beef and sear until browned on all sides, about 5-7 minutes.
- Remove the beef and set aside. In the same pot, add the onion and garlic, cooking until softened, about 3 minutes.
- Add the carrots and cook for another 2 minutes.
- Pour in the red wine, scraping the bottom of the pot to release any browned bits.
- Add the beef broth, thyme, and bay leaves. Bring to a simmer.
- Return the beef to the pot. Cover and transfer to the oven.
- Braise in the oven for about 3 hours, or until the beef is very tender.
- Remove from oven, discard thyme and bay leaves, and adjust seasoning with salt and pepper before serving.
Nutrition
Calories: 547kcalCarbohydrates: 8gProtein: 45gFat: 31gSaturated Fat: 12gSodium: 507mgFiber: 1g
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