Braised Roast Beef
Beef Dinner

The Ultimate Braised Roast: Melt-in-Your-Mouth Perfection


This recipe yields a melt-in-your-mouth braised roast that’s packed with savory flavor and rich aromas. The slow-cooking process transforms a humble cut of beef into an incredibly tender and satisfying dish. It’s the ultimate comfort food – perfect for chilly nights, special occasions, or a relaxed Sunday dinner.

Braised Roast Beef


3-4 lb boneless chuck roast

2 tablespoons olive oil

Salt and black pepper, to taste

1 large onion, chopped

3 carrots, chopped

2 stalks celery, chopped

4 cloves garlic, minced

2 tablespoons tomato paste

1 cup red wine

2 cups beef broth

1 sprig of fresh rosemary

2-3 sprigs fresh thyme

1 bay leaf


  1. Preheat the oven to 325 degrees F (165 degrees C).
  2. Season roast generously with salt and pepper.
  3. Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Brown roast well on all sides.
  4. Remove roast and add onions, carrots, celery. Cook until softened, about 5 minutes.
  5. Stir in garlic and tomato paste, cook for 1 minute.
  6. Deglaze the pot with red wine, scraping brown bits from the bottom.
  7. Add beef broth, rosemary, thyme, and bay leaf. Return roast to the pot
  8. Bring to a simmer, cover, and transfer to the oven.
  9. Braise for 3-4 hours, or until the meat is fork-tender.
  10. Remove the roast, shred, and serve with the sauce and your favorite sides!

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