Beef Roast - Braised Print Email

Use this technique with Chuck Roast, English Roast, Short Ribs, and Brisket of Beef.

Rub roast with oil, season with salt and pepper and sprinkle with flour. Heat several TBS of oil in a Dutch oven or roasting pan with a tight fitting lid and add beef, browning all sides and adding more oil as needed. Once browned, remove and reserve.

Refresh oil if needed, add 1-cup of minced onion and 1/2 cup each of minced celery and carrots to pan along with a hearty pinch of salt and continue to cook until soft. Splash with a glass of red wine and stir to de-glaze pan.

Add roast back to pan and add several cups of liquid (stock, water and/or wine); about 4 cups for a 3 lb roast. Braise covered in a 225° to 275° oven or on a slow stovetop until the roast shows signs of tenderness when pierced with a fork (from 2-4 hours). At this point add veggies as desired (carrots, potatoes, onions, turnips, parsnips, tomatoes and celery are all good choices) and continue to cook for 1 to 2 1/2 hours longer until vegetables and meat are done to your liking.

Skim off excess fat. Taste and adjust salt and pepper and serve. Juices can be thickened with flour if desired.