Braised Beef Roast

Updated: Sep 3

Delicious, succulent, and easy to make beef roast braised in red wine, herbs, and root vegetables.

This is the perfect centerpiece for any family dinner. It is easy to make, packs an amazing flavor, and satisfies all roast lovers at the dinner table. The red wine, herbs, and garlic, give the braised beef roast a deep intense flavor while the cooking process renders the beef so tender that falls effortlessly apart.


Roasts are a popular choice for Sunday dinners in the United States of America because they are so easy to make, feed multiple individuals, and the leftovers are used for sandwiches the following days!


I have been making this roast for years now. It has become my to-go-to recipe when needing a beef dish for a Sunday dinner. The simplicity of it is what makes it so successful. All you do is season it, sear it, and slow cook it until it is done. You can start it the night before and it will be ready for dinner the next day!


This roast can be made either by using a crockpot, an instant pot, or an oven. Instructions for all methods given below.


What is the flavor profile?

Deep and intense flavor with herbal and garlic notes, a touch of sweetness from the onions and carrots, and a hint of earthiness from the mushrooms.


What are the ingredients?

A large beef roast, carrots, sweet onions, mushrooms, garlic, red wine, Worcestershire sauce, salt, pepper, fresh thyme and rosemary, and olive oil.


Can I make substitutions?

Yes. you can substitute the red wine for beef broth and the white button mushrooms for Cremini or Portabello mushrooms.


What will I need to make this?

A plate or baking sheet, a large cast iron pot with a lid, a knife, and a crockpot or instant pot.


How long do I need to cook the roast and at what temperature?

The perfect braised beef roast is cooked for a long time at a very low temperature. You want the muscle tissues to break down, the fat to melt, and the flavors to be absorbed.


I normally start the roast the night before and let it cook anywhere between 12 to 16 hours. It has never failed: tender and flavorful every time.


Let's make it!


Prep time: 20 minutes

Cooking time: 12 to 16 hours

Serves 6 to 8 people


INGREDIENTS

  • 1 large beef roast ( anything between 3 to 6 pounds will work)

  • 4 large carrots (unpeeled and cut into 1 inch pieces)

  • 2 large sweet onions (peeled and quartered)

  • 12 cloves of garlic

  • 1 pound of button mushrooms (washed)

  • fresh thyme and rosemary

  • 1/2 bottle of Shiraz

  • 3 tablespoons of Lea & Perrins Gluten Free Worcestershire Sauce

  • Sea Salt

  • Coarse black pepper

  • Olive oil


Crockpot Method

  1. Cut 6 slits into the roast and insert 1 garlic clove per slit (figure 1).

  2. Mix 4 tablespoons each of salt and coarse pepper and pour onto a plate of baking sheet.

  3. Roll the beef roast on it until fully covered on all sides (figure 2).

  4. In a large cast iron pot over medium heat, add 3 tablespoons of olive oil. Once the oil is hot, gently place the roast and sear on all sides (about 45 seconds on each side). Once seared, remove from heat and place in the crockpot.

  5. In the same skillet or pot, add 2 tablespoons of oil and the carrots, onions, and mushrooms. Cook until they begin to caramelize. Add the remaining garlic and cook until fragrant. Remove from heat and transfer to crockpot with the roast.

  6. Pour the wine on the side and add a few springs of fresh thyme and 1 rosemary twig.

  7. Cover and set the crockpot on low. Cook for at least 10 to 12 hours.

  8. Once the time has elapsed, carefully remove from crockpot and place in a serving dish. Scoop out the cooked vegetables, pour some of the braising liquid over the roast, and serve.

Oven Method

  1. Set the over temperature to 225 degrees F.

  2. Cut 6 slits into the roast and insert 1 garlic clove per slit (figure 1).

  3. Mix 4 tablespoons each of salt and coarse pepper and pour onto a plate of baking sheet.

  4. Roll the beef roast on it until fully covered on all sides (figure 2).

  5. In a large cast iron pot over medium heat, add 2 tablespoons of oil and the carrots, onions, and mushrooms. Cook until they begin to caramelize. Add the remaining garlic and cook until fragrant. Remove from heat and set aside.

  6. In the same skillet or pot, add 3 tablespoons of olive oil. Once the oil is hot, gently place the roast and sear on all sides (about 45 seconds on each side). Once seared, remove from heat and return the vegetables to the pot.

  7. Pour the wine on the side and add a few springs of fresh thyme and 1 rosemary twig.

  8. Cover and cook for at least 10 to 12 hours.

  9. Once the time has elapsed, carefully remove from pot and place in a serving dish. Scoop out the cooked vegetables, pour some of the braising liquid over the roast, and serve.

Instant pot Method

  1. Cut 6 slits into the roast and insert 1 garlic clove per slit (figure 1).

  2. Mix 4 tablespoons each of salt and coarse pepper and pour onto a plate of baking sheet.

  3. Roll the beef roast on it until fully covered on all sides (figure 2).

  4. In a large cast iron pot over medium heat, add 3 tablespoons of olive oil. Once the oil is hot, gently place the roast and sear on all sides (about 45 seconds on each side). Once seared, remove from heat and place in the instant pot.

  5. Add the carrots, onions, mushrooms, and remaining garlic to the instant pot.

  6. Pour the wine on the side and add a few springs of fresh thyme and 1 rosemary twig.

  7. Follow the instructions on you Instant Pot for cooking time.

  8. Once the time has elapsed, carefully remove from instant pot and place in a serving dish. Scoop out the cooked vegetables, pour some of the braising liquid over the roast, and serve.

Enjoy!!!


Printable PDF Recipe File for Braised Beef (Crockpot Method):

Braised Beef Roast (Crockpot)
.pdf
Download PDF • 17.72MB

Printable PDF Recipe File for Braised Beef (Oven Method)

Braised Beef Roast (Oven)
.pdf
Download PDF • 17.73MB

Printable PDF Recipe File for Braised Beef (Instant Pot Method)

Braised Beef Roast (Instant pot)
.pdf
Download PDF • 17.72MB

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