This classic comfort food makes a great family dinner to serve on special occasions or holidays. A beef chuck roast is trimmed, browned and simmered in a flavorful combination of wine vinegar, beef stock, herbs, salt and pepper until it’s fork-tender, then surrounded with vegetables and served with pot juices. It’s a dish that’s sure to please everyone at the table.
- 2 pounds - Beef chuck roast
- 1 tablespoon - Olive or canola oil
- 2 large - Onions, cut in eighths
- 8 - Carrots, cut in 2 inch pieces
- 4 stalks - Celery, cut in 2 inch pieces
- 1/2 cup - Red wine vinegar, or 1 cup of red wine
- 1 1/2 cups - Beef stock, lowfat
- 1 - Bay leaf
- 1/2 teaspoon - Dried thyme
- 1/8 teaspoon - Salt and pepper
- Trim fat from the beef and wrap in kitchen string. Heat oil in a large Dutch oven over moderately high heat. Brown beef on all sides and transfer to a plate.
- Add vegetables to the same pan and saute for about 7 minutes until lightly browned and softened. Transfer to a plate.
- Return beef to the pan. Pour in the wine vinegar, stock, herbs, salt and pepper. Stir to blend. Cover and simmer gently for about two hours, turning meat every 30 minutes.
- Once the beef is tender, add the vegetables back to the pot. Cover and simmer for about 15 minutes until the vegetables are cooked through. Discard the bay leaf.
- Slice the meat and arrange on a platter surrounded by the vegetables. Serve with the pot juices.
This savory and delicious Braised Beef Pot Roast is perfect for special occasions or holidays. The combination of beef, vegetables, herbs and pot juices makes a comforting and flavorful meal that’s sure to satisfy everyone. You can also tweak the recipe to make it healthier – use a leaner cut of beef and skip the string tie, or use wine vinegar instead of wine to cut down on the fat content. Enjoy!