Braised Beef Chuck Roast (or Other Suitable Cuts)

Braised beef pulled into tender pieces is shpwn with its own juices garnished with fresh thyme in a yellow enamelled braiser.

Braised Beef Chuck Roast (or Other Suitable Cuts)

Braised beef is all about fork tender, moist and flavorful meat. Using a center cut beef chuck is a classic choice for braising but many other cuts lend themselves just as favorably to the cooking method (see notes). Expect succulent, rich tasting beef you can serve in a variety of ways. Braise once and enjoy two or three times as different meals - suggestions are provided in the post.

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Prep Time: 10

Cook Time: 2

Servings: servings

Calories: 419kcal

Author: Milena Perrine

Ingredients

3 lbs chuck roast boneless, center cut*
kosher salt and black pepper to taste (to season beef)
2 tablespoon neutral cooking oil vegetable, sunflower, olive oil
1 large onion yellow or sweet
3 celery ribs
4 garlic cloves
12 oz dark beer brown ale, porter, Munich dunkel**
2 tablespoon balsamic vinegar
2 tablespoon brown sugar
1 cup beef broth
1 bunch fresh thyme or 1 tablespoon dried thyme

Instructions

1. Preheat oven to 300F.
2. Cut the beef chuck into 4 more or less equal pieces, pat them dry with paper towels and season with salt and pepper (to taste, but on the generous side). Rough chop the onion, celery and peeled garlic cloves.
3. Heat a braiser over a medium-high heat stove (or a large Dutch oven or a heavy bottomed, large frying pan***). Add 1 ½ tablespoon oil and sear the beef chuck on all sides until nicely browned. Set it aside.
4. Lower the heat to medium and saute the onion, celery and garlic until just softened. Deglaze with about 4 oz of the beer and scrape all brown bits off the bottom of the pan. Add the rest of the beer and allow to simmer for a few minutes to reduce. Follow with the balsamic vinegar, brown sugar and beef stock. Return the beef chuck and nestle in the thyme.
4. Cover with lid and cook at 300 F for two hours. Check for tenderness and if the braised beef is not perfectly tender continue cooking and check every 20 mins until you are satisfied with the fall-apart factor.
5. Remove the beef to a plate and strain the braising liquid. Using two forks break up the beef into smaller chunks or shred it. Douse it with as much strained braising liquid as you deem necessary and enjoy.

Notes

* The average weight of center cut beef chuck is 2.5-3lbs

Braise these suitable substitutes for beef chuck:

brisket, eye of round, rump, osso bucco (cross-cut sections of beef shank braised bone-in), short ribs, sirloin tip roast, chuck tender roast.

**You can substitute with beef broth (10 oz) or a combination of red wine (4 oz to deglaze) and beef broth (8 oz). If using red wine omit the balsamic vinegar entirely. For more detail read the relevant section in the post regarding the braising liquid.

***You can sear the meat and prepare the braising liquid in a frying pan then assemble everything inside a crock pot and slow cook until the beef is fork tender.

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