This braised beef is roasted slowly in a dutch oven with fork-tender vegetables in a rich red wine sauce. The results leave you with melt-in-your-mouth beef that’s exploding with flavor.
Why this recipe works
Carrots, garlic, onion, and plenty of seasonings come together with chuck roast and a mixture of chicken stock and red wine in this gorgeous braised beef recipe. This is one recipe that’s truly worthy of all of the praise it receives, as its tender, juicy beef and layers of rich flavor speak for themselves. This is the recipe to gravitate towards when you’re having company or looking to cook up a chuck roast in the best possible way.
Braised beef is somewhat of a step up from your classic pot roast, which is incredible on its own accord, but sometimes it can be fun to experiment with other flavors and the manners in which you cook a chuck roast.
Ingredients you will need
Get all measurements, ingredients, and instructions in the printable version at the end of this post.
Ingredient Info and Substitution Suggestions
BEEF – To achieve perfectly tender meat we used a well-marbled chuck roast. Look for roasts with a nice amount of fat marbling throughout.
WINE – The red wine adds a ton of flavor to braised beef and the alcohol content cooks out during the process. If you want to omit it, substitute with extra chicken stock.
How to Make Braised Beef
These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.
- Preheat oven to 360 F.
- Season the beef with 1 tablespoon of the garlic salt (reserve the rest) and the black pepper.
- Heat oil in a Dutch oven over medium-high heat.
- Add seasoned beef cubes to the oil, and sear on both sides.
- Remove beef from the pan and set aside.
- To the hot oil in the Dutch oven, add minced garlic, chopped onion, and carrots. Cook until onions are soft, stirring occasionally.
- Add chili powder and onion powder and stir together.
- Add beef, remaining garlic salt and smoked paprika, stir to combine.
- Add chicken stock and red wine, stir to combine. Bring mixture to a gentle boil then turn off heat.
- Place lid on Dutch oven and place in the preheated oven. Cook, covered, for 2 hours.
Frequently Asked Questions & Expert Tips
Store cooled leftovers in an air-tight container kept in the refrigerator for up to 4 days. Reheat on the stovetop or in the microwave.
Absolutely! You can prepare and cook the braised beef a day in advance and simply reheat it on the stovetop when you plan on serving. Store it in an air-tight container in the fridge until you are ready to reheat. This is a great option for parties or events.
When making braised beef, we always reach for a well-marbled chuck roast. Chuck roast is not only affordable and accessible but it benefits well from a slow roasting method such as braising due to it being a tougher cut of meat. Cooking it slowly will tenderize the beef leaving you with delicious hunks of perfectly cooked roast.
Serving Suggestions
Serve braised beef spooned over a bed of mashed potatoes or rice with extra wine sauce from the pot on top. A leafy dinner salad or crusty bread on the side are always welcome additions as well.
More Chuck Roast Recipes
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Braised Beef
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
Print It Rate ItIngredients
- 2 pounds beef chuck roast trimmed and cut into cubes
- 2 tablespoons garlic salt divided
- 1 ½ teaspoons black pepper
- 1 tablespoon minced garlic
- 2 cups chopped onion
- 1 cup carrots cut into 2-inch pieces
- 1 teaspoon chili powder
- ½ tablespoon onion powder
- ½ tablespoon smoked paprika
- 2 cups chicken stock
- 2 cups dry red wine
- 3 tablespoons olive oil
Things You’ll Need
- Dutch oven 6 quart
Before You Begin
- To achieve nicely tender meat we used a well-marbled chuck roast. Look for roasts with a nice amount of fat marbling throughout.
- The red wine adds a ton of flavor to braised beef and the alcohol content cooks out during the process. If you want to omit it, substitute with extra chicken stock.
- Store cooled leftovers in an air-tight container kept in the refrigerator for up to 4 days. Reheat on the stovetop or in the microwave.
Instructions
- Preheat oven to 360 F.
- Season the beef with 1 tablespoon of the garlic salt (reserve the rest) and the black pepper.
- Heat oil in a Dutch oven over medium-high heat.
- Add seasoned beef cubes to the oil, and sear on both sides.
- Remove beef from the pan and set aside.
- To the hot oil in the Dutch oven, add minced garlic, chopped onion, and carrots. Cook until onions are soft, stirring occasionally.
- Add chili powder and onion powder and stir together.
- Add beef, remaining garlic salt and smoked paprika, stir to combine.
- Add chicken stock and red wine, stir to combine. Bring mixture to a gentle boil then turn off heat.
- Place lid on Dutch oven and place in the preheated oven. Cook, covered, for 2 hours.
Nutrition
Chef Antoine Davis
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Taryn says
This was delicious! I used boneless beef ribs and served it over some rosemary lemon skillet potatoes. Chef’s kiss!
Amanda Formaro says
Awesome, glad you loved it! We also have a Braised Boneless Beef Short Ribs recipe here https://amandascookin.com/boneless-beef-short-ribs/ :)