Description
This hearty braised beef recipe features tender chunks of chuck roast slowly cooked in rich beef stock with aromatic vegetables and herbs. Perfect for comforting dinners, it yields flavorful, fork-tender meat served over mashed potatoes.
Ingredients
Units
Scale
Meat and Oils
- 4 lbs beef chuck roast, cut into large (3-4") pieces
- 2 tablespoons neutral oil
Vegetables and Aromatics
- 1 yellow onion, chopped
- 2 large leeks, white and light green parts only, rinsed and sliced
- 4 garlic cloves, peeled and thinly sliced
- 3 large carrots, peeled and chopped
Liquids and Herbs
- 2 cups beef stock
- 4-5 fresh thyme sprigs
- 2 fresh bay leaves
Seasonings and Garnishes
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- Fresh minced chives, for serving
- Mashed potatoes, for serving
Instructions
- Preheat the oven: Set your oven to 350°F (177°C). Pat the beef dry with paper towels and generously season all sides with kosher salt and black pepper.
- Brown the beef: In a large braiser or Dutch oven, heat the neutral oil over medium-high heat until shimmering. Add the beef pieces and brown on all sides until deeply golden, about 3-4 minutes per side. Transfer the browned beef to a plate and set aside.
- Sauté the vegetables: Reduce heat to medium-low. In the same pot, add chopped onions, sliced leeks, and garlic. Cook, stirring occasionally, until the vegetables are just tender fragrant, about 5 minutes.
- Add liquids and herbs: Pour in the beef stock, stirring to deglaze the pan and scrape up any browned bits. Bring to a simmer, then season lightly with salt and pepper. Return the browned beef to the pot, nestling it in the liquid and vegetables.
- Prepare for baking: Add carrots, thyme sprigs, and bay leaves. The meat should sit just above the liquid line, not fully submerged. Cover the pot with a lid and transfer to the preheated oven.
- Braise the beef: Cook covered for approximately 2.5 hours. Then, remove the lid and continue cooking uncovered for another 30-45 minutes, until the beef is fork-tender and easily pulls apart.
- Rest and serve: Remove from oven, skim off excess fat from the surface, and discard herbs. Cover and let rest for at least 45 minutes in its juices. Reheat gently on the stove if needed and serve over mashed potatoes, garnished with fresh chives.
Notes
- Use homemade beef stock if possible for richer flavor.
- Ensure the beef is only partially submerged to achieve a proper braise.
- You can prepare this dish a day ahead; the flavors will deepen overnight.
- Reheat gently on the stove before serving to keep the meat tender.
Nutrition
- Serving Size: 1/6 of recipe (about 1.5 cups)
- Calories: 420 kcal
- Sugar: 6 g
- Sodium: 540 mg
- Fat: 25 g
- Saturated Fat: 10 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 4 g
- Protein: 40 g
- Cholesterol: 120 mg
