An elevated version of homestyle pot roast, this braised beef is hearty
and full of earthy richness. It would pair well with mashed potatoes,
buttery noodles, or crusty bread.
Braising is a cooking method that involves slowly cooking meat in a
covered pot with some sort of liquid. In the case of this recipe, chuck
roast is braised in a mixture of beef broth and red wine. Braising is
similar to stewing, but it requires less liquid.
Ingredients
3 ½ pounds boneless beef chuck roast
5 teaspoons kosher salt, divided
2 ½ teaspoons freshly ground black pepper, divided
2 teaspoons garlic powder
4 teaspoons olive oil
2 tablespoons butter
1 medium onion, chopped
1 pound cremini mushrooms, halved
3 medium carrots, cut into 2 inch pieces
1 head garlic, cut in half lengthwise
1 cup red wine
3 sprigs thyme
2 bay leaves
2 teaspoons Worcestershire
2 cups beef broth, or more as needed
2 tablespoons chopped fresh parsley
Steps
Season and sear the beef on all sides.
Cook the vegetables in the drippings and butter. Deglaze with wine.
Return the meat to the pan with its juices, herbs, and
Worcestershire
sauce.
Pour in the beef broth and bring to a simmer.
Cover and place in the preheated oven until the meat is very tender.
