Servings: 6 slices
Calories: 350kcal
Equipment
- Large pot
- Oven
Ingredients
For the Roast
- 3 pounds beef roast choose a well-marbled cut
- to taste salt
- to taste pepper
For the Aromatics
- 2 tablespoons olive oil for searing
- 1 onion chopped
- 4 cloves garlic minced
For the Braising Liquid
- 2 cups beef broth low-sodium recommended
- 1 cup red wine high quality for best flavor
For the Veggies
- 2 carrots chopped
- 2 stalks celery chopped
- 2 teaspoons thyme fresh or dried
Instructions
How to Make Braised Beef Roast
- Preheat your oven to 325°F (163°C).
- Season the beef roast generously with salt and pepper.
- Heat olive oil in a large pot over medium-high heat.
- Sear the beef roast on all sides until browned, about 4-5 minutes per side.
- Remove the roast from the pot and set aside.
- Add onion and garlic to the pot and cook until softened, about 3-4 minutes.
- Stir in carrots and celery, cooking for another 2-3 minutes.
- Pour in beef broth and red wine, scraping up any browned bits from the bottom.
- Add thyme and return the roast to the pot.
- Cover and transfer the pot to the oven.
- Braise for 3 to 4 hours, until the meat is fork-tender.
- Remove from the oven and let the roast rest for 15-20 minutes before slicing.
Notes
Serve with fresh herbs for a beautiful presentation.
Nutrition
Serving: 1slice | Calories: 350kcal | Carbohydrates: 10g | Protein: 28g | Fat: 20g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Cholesterol: 90mg | Sodium: 400mg | Potassium: 800mg | Fiber: 2g | Sugar: 3g | Vitamin A: 500IU | Vitamin C: 4mg | Calcium: 30mg | Iron: 4mg
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