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–+ servings

Oven-Braised Beef Chuck

This heartwarming dish features tender beef chuck braised slowly in the oven with leeks and carrots, creating a comforting meal perfect for family gatherings.
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Prep Time 30 minutes
Cook Time 2 hours 15 minutes
Total Time 2 hours 45 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 750
Ingredients Method Nutrition Notes

Ingredients
  

Braise Base
  • 3 tablespoons neutral cooking oil
  • 1.5 cups beef broth Use high-quality for best flavor.
  • 0.75 cup water
  • 1.5 tablespoons tomato paste Allow to darken slightly in the pot.
  • 3 sprigs fresh thyme
  • 1 leaf bay leaf
Vegetables & Aromatics
  • 1 medium yellow onion, roughly chopped
  • 2 medium leeks, white and light green parts only, cleaned and sliced
  • 3 cloves garlic, thinly sliced
  • 2 medium carrots, peeled and cut into large chunks
Beef
  • 3 pounds beef chuck roast, cut into 3-inch pieces Ensure evenly sized for consistent cooking.
  • Salt, to taste
  • Freshly ground black pepper, to taste
For Serving
  • Mashed potatoes Serve as a base for the beef.
  • Fresh chives, finely chopped For garnishing.

Method
 

Preparation
  1. Preheat your oven to 350°F.
  2. Pat the beef dry with paper towels and season generously with salt and black pepper.
Searing and Sautéing
  1. In a large oven-safe pot or Dutch oven, heat the oil over medium-high heat. Sear the beef in batches until browned on all sides, about 3 to 4 minutes per side. Transfer the beef to a plate.
  2. Reduce heat to medium and add the onion and leeks, stirring until they soften and become golden, about 4 to 5 minutes.
  3. Add the garlic and carrots, cooking for a minute until fragrant.
  4. Stir in the tomato paste and let it darken slightly, then pour in the beef broth and water, scraping the bottom of the pot.
Braising
  1. Return the beef along with its juices to the pot. Add thyme and bay leaf, ensuring the liquid comes halfway up the meat.
  2. Cover and cook in the oven for 2 hours and 15 minutes.
  3. Remove the lid and continue cooking for another 30 to 40 minutes until fork-tender.
  4. Remove pot from oven, skim off excess fat, cover, and let rest for 30 to 45 minutes.
Serving
  1. Serve by spooning mashed potatoes onto plates, top with braised beef, vegetables, and ladle over the pan juices. Garnish with freshly chopped chives.

Nutrition

Serving: 1gCalories: 750kcalCarbohydrates: 40gProtein: 60gFat: 35gSaturated Fat: 12gSodium: 800mgFiber: 5gSugar: 6g

Notes

If you have leftovers, store in an airtight container in the fridge for up to four days. For longer storage, freeze in portions for up to three months. Thaw in the fridge overnight before reheating.

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