Red Wine Braised Beef

5 from 4 votes

This Dutch oven red wine braised beef cooks in the oven for over 3 hours until fall-apart tender and extra juicy. The braising liquid is packed with so much flavor, and it's served with carrots and mushrooms.

Prep Time30

Cook Time3 30

Total Time4

Course: Main Course

Cuisine: American

Servings: people

Calories: 818kcal

Author: Tania

Equipment

6-quart Dutch oven

Ingredients

3 pounds boneless beef chuck roast
2 teaspoons Kosher salt plus more as needed
1 teaspoon ground black pepper
Olive oil
1 large yellow onion, peeled cut into chunks
2 stalks celery, cut into thick slices
6 cloves fresh garlic, minced
2 teaspoons minced fresh thyme
1 teaspoon minced fresh rosemary
2 tablespoons tomato paste
2 cups red wine cabernet sauvignon or pinot noir
2 cups beef broth plus more as needed
1 tablespoon Worcestershire sauce
3 medium carrots peeled and cut into thick slices
8 ounces cremini mushrooms halved
6 sprigs fresh thyme and rosemary
Chopped Italian parsley for garnish

Instructions

Preheat oven to 300 degrees F.
Trim excess fat from the chuck roast. Season generously with 2 teaspoons Kosher salt and 1 teaspoon ground black pepper.
Heat a few generous drizzles of olive oil in a large Dutch oven over medium-high heat. Once hot, sear the chuck roast on both sides undisturbed until a beautiful golden brown crust forms. Tip: Leaving it alone gives it a better sear). Remove from the pot. Don’t wipe the pot clean.
Over medium heat, add a few more drizzles of oil and sauté the onions and celery until softened, about 5 to 6 minutes. Then, add the minced garlic and the minced thyme and rosemary. Sauté for another 1 to 2 minutes until fragrant.
Next, add tomato paste and stir to coat. Add the 2 cups of red wine, bring to a simmer for just 1 or 2 minutes.
Pour in the beef broth and Worcestershire sauce. Season with salt and pepper to taste. Bring to a simmer. Then, return the seared chuck roast nesting it under the liquid (should cover about ½ or ¾ of the meat). Add the sprigs of thyme and rosemary around it.
Cover and braise in the oven for 2.5 to 3 hours or until tender. Tip: Try not to open the oven or lid while it’s cooking, as this can let the heat escape, which interrupts the braising process.
Next, uncover and add the carrots and mushrooms, partially pushing them down under the liquid. Cover and return to the oven for another 30-45 minutes, until the vegetables are softened, and the meat is fall-apart tender.
Shred the beef and serve with your favorite sides. Mashed potatoes are my go-to!

Notes

A 6-quart Dutch oven with a lid fits a 3-pound chuck roast. If your chuck roast is larger, a 7-8 quart would be ideal.
The key to a super flavorful beef is to let it sear undisturbed on each side until a beautiful golden brown crust forms. This process unlocks tons of flavor (brown bits) for the braising liquid.
If you can't find fresh herbs, you can use minced dried herbs (about 1/3 of the amount of fresh herbs).
Red wine recommendations: Cabernet Sauvignon and Pinot Noir both have body and richness, which is ideal for braising.
If you prefer not to use wine, substitute with more broth and extra Worcestershire sauce to taste.

Substitutions and variations:

Fresh herbs: Dried herbs, about 1/3 of the amount of fresh.
Carrots: I use these whole small gourmet carrots, but you can use regular carrots cut into chunks.
Cremini mushrooms: white mushrooms, portobellos, etc.

Disclaimer: Nutritional values (per serving) are approximates only.

Nutrition