Go Back
Tender Braised Beef Roast Recipe with Potatoes and Carrots

Tender Braised Beef Roast Recipe

A classic Dutch oven chuck roast braised with red wine, beef stock, herbs, potatoes, and carrots until the meat pulls apart easily with a fork. Serve it with the rich cooking liquid spooned over every portion.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 3 minutes
Total Time 3 minutes
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

Beef and Seasoning
  • 3-4 lb Boneless beef chuck roast
  • 2 tsp, plus more as needed Kosher salt
  • 1 tsp Freshly ground black pepper
  • 2 tbsp, optional All-purpose flour
Braising Base
  • 2 tbsp Vegetable oil or olive oil
  • 1 large Large yellow onion, chopped
  • 2 medium Medium carrots, chopped
  • 2 ribs Celery ribs, chopped
  • 4 cloves Garlic cloves, minced
  • 2 tbsp Tomato paste
  • 1 cup Dry red wine or additional beef stock
  • 2 1/2 cups Low-sodium beef stock
  • 1 tbsp Worcestershire sauce
  • 2 tsp fresh or 1 tsp dried Fresh thyme leaves or dried thyme
  • 1 leaf Bay leaf
Vegetables and Garnish
  • 1 lb Carrots, cut into 2-inch pieces
  • 1 1/2 lb Yukon Gold or other waxy potatoes, cut into 2-inch pieces
  • 2 tbsp Fresh parsley, chopped

Method
 

Step-by-Step
  1. Heat the oven to 325°F (165°C). Pat the chuck roast thoroughly dry, then season all over with 2 teaspoons kosher salt and the black pepper. Dust lightly with flour if you want a slightly thicker sauce.
  2. Heat the oil in a large Dutch oven over medium-high heat. Brown the roast on every side for about 3–4 minutes per side, working in batches if needed, then transfer it to a plate.
  3. Add the chopped onion, two chopped carrots, and celery to the pot. Cook for 5–7 minutes until lightly browned, then add the garlic and cook for 30 seconds.
  4. Stir in the tomato paste and cook for about 1 minute. Pour in the red wine, scraping the browned bits from the bottom, and simmer for 2–3 minutes.
  5. Add the beef stock, Worcestershire sauce, thyme, and bay leaf. Return the roast to the pot, keeping the liquid roughly halfway to two-thirds up the sides of the meat rather than covering it completely.
  6. Bring the liquid to a gentle simmer, cover the Dutch oven tightly, and transfer it to the oven. Braise for about 2 hours.
  7. Add the 1 pound of cut carrots and the potatoes around the roast. Cover again and continue cooking for 1–1½ hours, until the beef is very tender and pulls apart easily with a fork.
  8. Transfer the roast and vegetables to a serving platter, then discard the bay leaf. Skim excess fat from the cooking liquid and simmer it briefly if you want a more concentrated gravy.
  9. Taste the gravy and adjust the seasoning as needed. Rest the roast for 15–20 minutes, then slice or shred it, spoon the gravy over the meat and vegetables, and garnish with parsley.

Notes

Dry the beef well before seasoning, and avoid crowding the Dutch oven while searing. Keep the pot tightly covered and cook at a gentle simmer; a firm roast usually needs more time rather than higher heat. For a cleaner gravy, refrigerate the roast and liquid separately or together, then remove the solidified fat before reheating.