The Pioneer Woman Tasty Kitchen
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Braised Beef

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Level: Easy

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Description

Tender Braised Beef is made easy in a Dutch oven with chuck roast, onions, celery, carrots and fresh herbs in beef broth with a little bit of red wine. I love to serve this with creamy mashed potatoes.

Ingredients

  • 3 Tablespoons Canola Or Vegetable Oil, Divided
  • 1  Medium Onion, Diced
  • 3  Carrots, Peeled And Cut Into 1-inch Chunks
  • 3 stalks Celery, Chopped
  • 3 cloves Garlic, Minced
  • 3 pounds Chuck Roast
  • Salt And Pepper
  • ¾ cups Dry Red Wine (good Quality)
  • 1 cup Low Sodium Beef Broth
  • 2 Tablespoons Worcestershire Sauce
  • 1 sprig Fresh Rosemary
  • 1 sprig Fresh Thyme
  • 2  Bay Leaves

Preparation

Heat 1 1/2 tablespoons oil in Dutch oven over medium heat. Add onions, celery and carrots. Cook 5–6 minutes or until onions begin to brown on the edges. Reduce heat to low. Add garlic, cooking for 1 minute, stirring constantly. Remove vegetables to a plate, scraping the pan well to get all the garlic out.

Pat chuck roast dry with paper towels. Generously salt and pepper the roast. Heat remaining 1 1/2 tablespoons oil in Dutch oven over medium to medium high heat. Add chuck roast and sear until golden brown. Flip and sear the other side.

Turn off heat. Add vegetables back to the pan along with wine, beef broth, Worcestershire sauce, rosemary, thyme and bay leaves. Cook for 3–4 hours at 300ºF or until roast is fork tender.

Shred with two forks, removing the fat and cartilage as you go. Remove rosemary and thyme stems and bay leaves from the pan gravy. If desired, serve over mashed potatoes with pan juices (see note).

Note: To reduce pan juices, simmer 15–30 minutes or thicken with 2 tablespoons cornstarch mixed with 2 tablespoons cool water whisked in.

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