braised beef

Cooked low and slow on the stovetop, beef chuck or shoulder roast becomes a fall-apart tender pot roast. Onions, garlic, carrots, and red wine make this a satisfying, flavorful dinner.

Pot Roast

beef shoulder

extra virgin olive oil

Salt, pepper, and Italian seasoning

onions, onion

garlic,

red wine

bay leaf

carrots, peeled and cut into 2-inch segments

"Like pot roast now that the weather is cooler. Followed the recipe and after five hours still not tender. Plenty of liquid now in the pot. I am wondering if altitude makes a difference, 6,500 feet. Or maybe the gas flame was too low. Anyway, plan to wait it out to see what it takes."

"What abut putting mushrooms on top of the carrots?  It sounds so good I am making it now."

Brown the roast on all sides: Use a thick-bottomed covered pot (ovenproof if you intend to cook in oven), such as a Dutch oven, just large enough to hold roast and vegetables. Heat 2 tablespoons of oil on medium high heat (hot enough to sear the meat).
Pat the roast dry with paper towels. Sprinkle and rub salt, pepper, and Italian seasoning all over the meat. Brown roast in pot, all over, several minutes on each side. Don't move the roast while a side is browning, or it won't brown well.

Brown the onions, add garlic, carrots: When roast is browned, remove from pan and set on a plate. Add the onions to the pan and cook for about 5 to 10 minutes, until they begin to brown. Add the garlic and carrots to sit on top of the onions.

Add roast and simmer: Set the roast on top of the onions, garlic and carrots. Add 1/2 cup of red wine. Add the bay leaf and cover.
Bring to simmer and then adjust the heat down to the lowest heat possible to maintain a bare simmer when covered (we cook our roast on the warm setting of our electric range).
Tip: If you use a gas range, you may find difficulty getting the flame low enough to maintain a bare simmer. In this case, roll up some aluminum foil tightly, shape it into a donut, and put it on top of the burner to create a little more distance between the range and the pan. If you use a high-BTU range, you may want to cook the roast in the oven instead.
(If cooking in the oven, bring to a simmer first on the stovetop, then put in the oven, start the temp at 350°F for 15 minutes, then drop it to 250°F for the next hour, and then to 225°F after that.)

Cook several hours until fork tender and serve: Cook for 3 1/2 to 4 1/2 hours, or longer, until meat is tender.
After 3 1/2 hours, the meat will release a lot of liquid, which comes from slow cooking at a very low temperature. If your pot roast is too dry, make sure the pan you are using has a tight fitting lid and that you are cooking at the lowest possible heat to maintain the low simmer.
Serve with green beans and potatoes.

"I’ve been making this recipe for years.  It’s spot on every time. Falls apart as I’m taking the roast out of the pot.  Everyone in the family loves it. Thank you for sharing."

"I added a packet of dry onion soup mix on top of what was called for in the recipe. I'm not \r\n   lying when I say that this is the best pot roast that I have ever made. I can't believe how the \r\n   roast just fell apart and melted in my mouth. This will be my go to recipe for sure. I made it \r\n   on the stove top and simmered it for 5-1\/2 hrs. which was probably too long but it couldn't \r\n   have turned out more perfect. I am thrilled! Thank you."

"Although I didn’t follow the recipe exactly, the time and temps were right on and resulted in a tender and delicious cross rib chuck roast. The juice that was left in the pan was saved to make French dip sandwiches. Yum!"

This classic Swiss steak is made with a thick slice of top round steak slow cooked in tomato sauce until completely tender. One steak will easily feed a whole family.

Swiss Steak

flour

Salt and pepper

onion, roughly chopped

garlic, chopped

tomatoes

"Can I use striploin steaks, will this work or will they toughen cooking for so long?"

"Instead of ROUND STEAK, I use CUBE STEAKS.\r\n\r\n4 Cube Steaks, sprinkled with salt and pepper, both sides  \r\n2 Cups Flour, seasoned lightly with salt and pepper\r\n2 eggs +1\/4 cup milk (beat well until foamy)\r\n2 cups diced Celery\r\n1 cup diced Onions\r\n1 cup sliced or diced carrots\r\n1\/2 Cup petite diced Tomatoes (drain juice leave 1 Tblsp)\r\n1\/4 cup extra virgin Olive Oil +1 Tblsp Butter or Margarine\r\n2 cans Campbell's Beef Gravy\r\n1 can Mushrooms bits and piece (OPTIONAL)\r\n\r\nPREHEAT OVEN TO 326 DEGREES.\r\n\r\nHeat up Olive Oil and Butter in deep Oven Roaster on top of stove.\r\nDredge Cube Steaks individually into the beaten eggs.  \r\nThen, dredge Steaks in a bowl of seasoned Flour until thoroughly coated.  \r\nBrown Steaks in the Oven Roaster on Medium heat until brown on both sides.  \r\nSpread onions, delery and carrots on top of Steaks.  \r\nSpread 2 cans of Beef Gravy over top of veggies and then spread  Tomatoes on top of gravy.\r\nCover Oven Roaster.\r\n\r\nPlace Roaster in preheated 325 degree oven for 4 hours so it will cook slowly and steaks will be VERY tender.\r\n\r\nI serve each steak over mashed potatoes (or along side), along side green beans or a tossed small salad and server with freshly baked biscuits."

"I've always put several medium green pimento olives in the tomato sauce in Michigan style.  My Dad's Mom taught her.  we. also learned olive burgers, just sliced green olivess, mayonnaise and lettuce leaves."

"I bake it in the oven with tiny bits of carrots, onions, green peppers and celery along with the tomato base.   You can dice the steak  very small before baking.  Goes good over rice."

Sear the steak on both sides: Rub flour into both sides of the steak. Sprinkle with salt and pepper. Heat 2 tablespoons of oil in a wide, shallow pan (with a cover) to medium high heat. Place the steak in the pan, and cook for approximately 10 minutes on each side, enough to brown the steak.

Sauté onions and garlic: Remove the steak from the pan and set aside. Add onions and garlic to the pan and another tablespoon of oil.
Cook the onions and garlic for 3-5 minutes, using a metal spatula to scrape up any steak drippings, mixing them in with the onions. Add half of the herbs to the onions.

Add steak, herbs, tomato purée: Return the steak to the pan, placing it on top of the onions. Crowd the onions around and on top of the steak. Sprinkle the rest of the herbs on top of the steak. Add the 2 cups of puréed tomatoes to the pan.

Cover and simmer: Cover the pan with a tight fitting lid. If you have a domed lid that fits, use it. A domed lid will help circulate the steam and moisture from the cooking juices and keep the steak moist.
Bring the steak in the tomato purée to a simmer and then lower the heat to the lowest heat possible to maintain a low simmer. (We use the warm setting on our electric range, if using a high BTU gas range you may want to prop the pot up on some balled up foil to give it more distance from the heat.)
Cook for 1 1/2 hours.

vegetables: While the steak is cooking, you may want to slightly pre-cook vegetables that you want to serve with the steak. For example, for this dish we steamed 4 small, peeled, quartered russet potatoes and 2 carrots, quartered lengthwise and cut into 2 inch segments, for 5-10 minutes. (You could use other vegetables, such as green beans, or no vegetables at all.)
After 1 1/2 hours of cooking time for the steak, we uncovered the pan, turned the steak over, added the potatoes and carrots, covered the pan and cooked the steak and vegetables for another 30 minutes.
The reason that you might want to pre-cook the vegetables a bit first is that the steak is cooking at a very low heat. You'll have more control over how cooked the vegetables are if you pre-cook them a bit first.

Slice and serve: The steak should be done after a total cooking time of 2 hours. To check it, you can poke it with a fork. The meat should be quite tender.
To serve, remove the steak and slice it on a carving board. Alternatively, you could have started with individual steaks that were smaller. Spoon the sauce over the steak.

"I had a package of 3 small sirloins (use what you have, right?) - worked beautifully. Served over mashed potatoes."

An easy low-FODMAP recipe using the slow-cooker for fork tender Braised Beef Ragu enrobed in a rich broth over Polenta.  

Low-FODMAP Braised Beef Ragu over Polenta using Slow-Cooker; Gluten-free, Dairy-free

garlic infused olive oil; divided

onion infused olive oil

beef

low-FODMAP Beef Stock

cup red wine

tomato paste

carrots,

celery,

low-FODMAP Happy Spices Italian Seasoning

basil

2 bay leaves

salt

Salt and Black pepper

For polenta:

water

& 1/2 teaspoons salt

& 1/4 cup yellow cornmeal (I used Bob’s Red Mill)

unsalted butter

How about a hearty bowl of sage-wine braised beef short ribs and potatoes?

Sage- Wine Braised Beef Short Ribs and Potatoes

Black pepper

tsp paprika (hot paprika preferred)

tsp ground green cardamom

Vegetable oil

russet potatoes, peeled, washed,

celery

onion

garlic cloves,

sage leaves

bay leaves

tbsp all-purpose flour

low-sodium beef broth

Combine 1 1/2 tsp seasoned salt, 1 tsp pepper, paprika and ground cardamom in a small bowl. Spice short ribs generously on all sides.

In a French/Dutch oven or heavy braising pot, heat 2 tbsp of vegetable oil. Deeply brown the short ribs on all sides on medium-high heat. Remove from pot and set aside.

Add more oil to the pot if needed and bring heat to medium, saute the potatoes, celery, and red onion, for about 10 minutes; toss occasionally. Season the vegetables lightly with seasoned salt and black pepper. Remove from pot and set aside briefly.

Now in the same pot, add diced tomatoes, garlic, sage, and bay leaves. Cook together for 5-7 minutes or until the tomato turns a rusty red. Then stir in the flour to coat the tomatoes.

Add the red wine and broth, and raise the heat. Cook over high heat until the liquid is slightly reduced, about 7 minutes. Add a dash of seasoned salt to your taste.

Now add the meat and sauteed vegetables back to the pot, and let everything cook together on medium-high, uncovered, for about 5-7 more minutes.

Cover the pot and transfer to the 300 degree F-heated oven for two hours or until short ribs are fork-tender. Serve in bowls with your favorite crusty bread!

I order our groceries and get them delivered to the kitchen counter. Lazy, I know.  I hate grocery or any other kind of shopping.  I go to the greengrocer and butcher though because I want to choose the meat and veg.  The grocery items are just staples and the little man can haul them in.

This is such a comforting dish and I too am in love with the same men but sadly for us, they both bat for the other team.  :)

A delicious one-pot of spicy braised beef is a great, stress-free way to fill up a hungry crowd

Mexican beef chilli

white onions, sliced

tbsp chipotle paste

garlic cloves, crushed

ginger, grated

tbsp cumin

cinnamon

plain flour

beef stock

oregano

Heat a small drizzle of the oil in an extra-large flameproof dish. Brown the meat in batches, adding a drop more oil, remove from the dish and set aside. Add 1 tbsp oil to the dish, then the onions, and cook for 7-10 mins or until caramelised.

Stir the chipotle paste, garlic, ginger, cumin, cinnamon and flour in with the onions and cook for a couple of mins. Gradually add the stock, stirring all the time, so it’s fully mixed in with the other ingredients. Add the tomatoes and oregano, season and simmer for 10 mins.

Now tip in the beef, cover and simmer very gently for about 1 hr 45 mins until tender, removing the lid and adding the beans for the final 15 mins. If the sauce is thin, let it boil down for a further 5-10 mins with the lid off. Before serving, adjust the seasoning. Serve with the garlic bread and salsa.

The perfect warming pot roast recipe for the chilly months! My French onion pot roast is a mashup of winter favorites. It's seriously full of flavor and you can even make it in the slow cooker for a stress-free dinner!

Soul Warming French Onion Pot Roast

(2 pound) chuck roast (see notes for larger)

butter

garlic

onions,

beef broth

EACH Worcestershire sauce AND apple cider vinegar

onion powder

thyme

celery seeds (crushed between fingers)

sugar

cornstarch

Pat down your chuck roast and season generously...

Pat down your chuck roast and season generously with salt and pepper on all sides. Heat a large skillet over medium-high heat. If you're making the pot roast in the oven, you can do this directly in the dutch oven. Add the butter and a splash of oil. When the butter melts and starts to crackle, add the chuck roast to the skillet and sear on all sides for about 2-3 minutes per side. You want the meat to brown as this will make a more tender and flavorful roast. Remove to a plate.

OPTIONAL: Add a little more oil to the...

OPTIONAL: Add a little more oil to the pan and sauté the onions for 3-4 minutes or until they sweat down just a tad bit.

SLOW COOKER: Add half the onions to the...

SLOW COOKER: Add half the onions to the slow cooker, followed by all the garlic, beef broth, Worcestershire sauce, apple cider vinegar, onion powder, dried thyme, bay leaf, celery seeds, sugar, and the chuck roast. Top with the other half of the onions. Allow the roast to cook on the low setting for 6-8 hours. I let mine go for 8 and it was fall-apart tender.

SLOW COOKER FINISH: Remove the meat from the...

SLOW COOKER FINISH: Remove the meat from the slow cooker. Cover, keep warm. Combine 2 tablespoons of the cornstarch and water in a small bowl or mason jar. Add to the slow cooker, stir and let cook for an additional 5-7 minutes. If the gravy is still thin, use the remaining tablespoon of cornstarch dissolved in 2 tablespoons of water, let cook an additional 5 minutes.

OVEN: Position a rack in the center of...

OVEN: Position a rack in the center of the oven and preheat the oven to 275ºF. Once you sauté the onions (step 2), add the chuck roast back in to the dutch oven along with the garlic, 2 cups of beef broth, Worcestershire sauce, apple cider vinegar, onion powder, dried thyme, bay leaf, celery seeds, and sugar. The liquid should come half way up the chuck roast, if it doesn't add additional broth until half of the chuck roast is submerged. Stir to combine. Cover the dutch oven with a lid and let braise in the oven for 1 hour and 15 minutes. Remove the pot from the oven, check for doneness and continue braising for an additional 1 to 1 ½ hours. Your roast it done when it easily pierces with a fork.

STOVE TOP FINISH: Remove the meat from the...

STOVE TOP FINISH: Remove the meat from the dutch oven. Cover, keep warm. Combine 2 tablespoons of the cornstarch and water in a small bowl or mason jar. Heat the dutch oven over the stove on medium-high heat until the liquid reaches a simmer. Add the cornstarch mixture to the pot while stirring. Let the gravy regain a simmer. If the gravy is still thin, use the remaining tablespoon of cornstarch dissolved in 2 tablespoons of water, let cook an additional 1-2 minutes.

Braised Beef with Gravy-Like Sauce and Vegetables

lbs beef ((e.g. chuck, shanks

olive oil

Tbsp butter

button mushrooms ((rinsed, whole))

carrots ((medium,

leeks ((white and light green parts only, sliced 1/4" thick))

shallots

all purpose flour

beef broth ((or beef stock, heated))

Tbsp red wine vinegar

Kosher salt ((to taste))

tsp black pepper ((plus more to taste))

tsp nutmeg

herbs ((for garnish))

Start preheating the oven to 350F.

If you like garlic and want to add a couple of full heads, it's a creamy deliciousness once cooked, do as follows. Remove as much loose skin as you can. Cut off about a quarter to one third from one end. Garlic heads will go in the braising pan later, while some of the cut off pieces can be used in this recipe in place of the two required garlic cloves and the rest can be saved for other uses.

Heat the olive oil with two tablespoons of butter in a braising pan over medium-high heat. Add the beef and brown on all sides. Remove the meat from the braising pan and set aside.

Add the onions, mushrooms, shallots, carrots and leeks. Saute until the vegetables are slightly softened, about 4-5 minutes. Add the minced garlic and continue sauteing for another minute.

Add the remaining two tablespoons of butter and let it melt, while constantly stirring. Turn the heat down to low. Have the broth ready. Add the flour and stir briskly until it is fully incorporated. Pour in the broth, turn the heat up to medium high and let the liquid mixture come up to a boil. Reduce heat to medium and simmer, constantly stirring, until the mixture starts to thicken. It shouldn't take long, less than a minute. Remove from heat.

Add the pepper and nutmeg, stir, then salt to taste. Stir in the red wine vinegar. The sauce may taste a little too tart right after you add the vinegar, but it will be perfect by the time it's done cooking.

Nestle beef pieces and garlic heads, if using, in the sauce, spreading them out evenly.&nbsp;If using, place the garlic bulbs&nbsp;cut side up. Garlic smell can be quite strong, so add those bulbs only if you love garlic and have a good ventilation in the kitchen. If you place it cut side down, the sauce will get infused with garlic too much.

Cover and braise in the oven at 350F for 3-4 hours. I think the beef only gets better if cooked a little longer.

Serve with freshly made mashed potatoes, garnish with chopped fresh herbs, and enjoy.

A simple weekend braised beef rage that is perfect for a warming Sunday supper. Just set it up and let it slowly simmer all day until the meat is fall-apart tender. It’s seriously the most comforting meal!

Weekend Braised Beef Ragu with Pappardelle

medium onion, chopped finely

garlic, pressed

EACH: tomato paste AND balsamic vinegar

(28-ounce can) crushed tomatoes

rind (optional)

bay leaves thyme

basil (a handful or so, no need to be exact)

red pepper flakes

pappardelle, parsley, and parmesan cheese

Season the chuck roast pieces with salt and...

Season the chuck roast pieces with salt and pepper all over. Heat the oil in a large, dutch oven over medium high heat. Add the beef into the pot and allow it to sear on each side for roughly 5-7 minutes or until browned, remove the beef to a plate. Add another drizzle of oil if the pan needs it. Saute the onions for 4-5 minutes or until translucent, stirring as needed so that they don't burn. Add the garlic and let cook for another 1-2 minutes. Add the tomato paste and allow it to cook, stirring frequently for 1 minute.

STOVE TOP: Deglaze the pan with beef broth....

STOVE TOP: Deglaze the pan with beef broth. Scraping with a wooden spoon to loosen anything that might be stuck on. Add the balsamic vinegar, crushed tomatoes, diced tomatoes, parmesan rind, bay leaves, fresh thyme, basil, sugar, and red pepper flakes. Allow the sauce to gain a simmer, stir once. Cover and lower the heat to the lowest setting and let cook for 2 ½ - 5 hours or until the meat easily shreds with two forks. You may need to add a splash of water or broth if too much evaporates or if your beef is taking longer to cook. Mine took about 3 hours to get the meat to just fall apart. I shredded the beef and then let it simmer for another 10-15 minutes in the sauce. Season with salt to taste. Feel free to skim any excess fat off the top and remove the parmesan rind, bay leaves, and basil leaves before serving. Serve over pappardelle with a sprinkle of parsley and freshly grated parmesan.

SLOW COOKER: Transfer the meat, sauteed onions, garlic,...

SLOW COOKER: Transfer the meat, sauteed onions, garlic, and tomato mixture to a slow cooker. Add all the remaining ingredients to the slow cooker (except those for serving.) Cover and let cook on the low setting for 6-8 hours. Check for doneness around 6 hours, using two forks to shred the meat. You'll know it's done when it falls apart easily. Season with salt to taste. Feel free to skim any excess fat off the top and remove the parmesan rind, bay leaves, and basil leaves before serving. Serve over pappardelle with a sprinkle of parsley and freshly grated parmesan.

This Portuguese carne assada from David&#039;s VERY Portuguese Mama Leite, is a traditional Azorean braised beef dish made with meltingly tender meat, small red potatoes, chouriço, and onions.

Portuguese Carne Assada

dry red wine

oregano leaves

sweet paprika

smoked sweet paprika

red pepper flakes (or more to taste)

Kosher salt (to taste)

(4-pound) boneless chuck roast (tied)

black pepper

onions

Portuguese chouriço

golf-ball size red potatoes (peeled (or not!))

baby carrots

flat-leaf parsley leaves (for garnish)

Marinate

In a large nonreactive bowl, combine the garlic, wine, tomato paste, oregano, bay leaves, both types of paprika, the pepper flakes, and 1 teaspoon of salt. Add the beef, turn to coat, cover, and marinate in the fridge for at least 2 hours or, preferably, overnight, turning the beef several times.

Preheat

Position a rack in the lower third of the oven and crank the heat to 325°F (163°C).

Remove the bowl from the fridge and transfer the beef and garlic cloves to a plate, reserving the marinade. Pat the beef dry with paper towels and season well with salt and pepper.

Sear

In an ovenproof Dutch oven over medium-high heat, warm the oil. When hot, sear the beef until nicely browned, about 5 minutes per side. Transfer to the plate. Do not wipe out the Dutch oven.

Sauté

Reduce the heat to medium. If the pot is dry, drizzle in a little more oil. Add the onions and cook, stirring occasionally, until golden brown, about 15 minutes. Add the garlic and cook for 3 minutes more.

Braise

Pour the reserved marinade and water into the pot and bring to a boil. Nestle in the beef, cover tightly, and put it in the oven to braise, turning the meat and basting it every 20 minutes or so, until almost falling apart tender, 2 1/2 to 3 hours.

Cook

Add the chouriço, potatoes, and carrots to the Dutch oven and continue to braise the meat, covered, for 30 minutes more.

Roast

Transfer the beef to a bowl, ladle some of the cooking liquid over the meat, and cover with foil to keep warm. Bump up the oven temperature to 400°F (200°C), slide the pot back into the oven, and roast the vegetables and sausage in the remaining cooking liquid, uncovered, until the potatoes are easily pierced with a knife, 15 to 30 minutes more.

Reduce

Transfer the vegetables and sausage to the bowl with the meat and skim any fat from the sauce in the pot. If the sauce seems too liquidy to form a sauce, place it over medium heat and simmer it until it’s reduced to the desired consistency. Remove and discard the bay leaves.

Serve

To serve, slice the chouriço on the diagonal into 2-inch (5-cm) pieces. Center the beef on a platter, remove the string, and arrange the sausage and vegetables around the roast. Ladle a bit of the sauce on top, sprinkle with parsley, and pass the rest of the sauce on the side.

This Tender Braised Beef Brisket is richly flavorful, succulent, and ultra tender. It can be made ahead of time and tastes even better the next day.

Top 14 braised beef recipes from across the web

The most viewed braised beef recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Pot Roast

Swiss Steak

Low-FODMAP Braised Beef Ragu over P...

Sage- Wine Braised Beef Short Ribs ...

Mexican beef chilli

Soul Warming French Onion Pot Roast

Braised Beef with Gravy-Like Sauce ...

Weekend Braised Beef Ragu with Papp...

Portuguese Carne Assada

Tender Braised Brisket

Braised Beef Brisket

Instant Pot Chinese Braised Beef an...

Easy Braised Beef with Tomatoes 簡易番...

Birria

Top 14 braised beef recipes from across the web

The most viewed braised beef recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Pot Roast

Swiss Steak

Low-FODMAP Braised Beef Ragu over P...

Sage- Wine Braised Beef Short Ribs ...

Mexican beef chilli

Soul Warming French Onion Pot Roast

Braised Beef with Gravy-Like Sauce ...

Weekend Braised Beef Ragu with Papp...

Portuguese Carne Assada

Tender Braised Brisket

Braised Beef Brisket

Instant Pot Chinese Braised Beef an...

Easy Braised Beef with Tomatoes 簡易番...

Birria

The most viewed braised beef recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine