Braised Beef

After you have made this recipe a few times it will become your back pocket goto! Play with the seasonings and let this recipe become your own. Every now and then I make this with pepperoncini to give it a kick. 


  • 5 LBS chuck roast
  • 3 tbsp salt
  • 1 onion
  • 3 stalks of celery
  • 3 carrots
  • 1 tomato
  • 12 boxes of broth-I used chicken, but veggie and beef will work too


  1. Preheat oven to 425
  2. Brown the meat- In my le Creuset (dutch oven)  I heated 3 tbsp of butter and browned all sides of the chuck.
  3. Set the meat aside and deglaze the pot – I used chicken broth but it’s better to use an acid such as….  Turn off the heat and add aromas.
  4. Aromatics are vegetables and herbs. For this week I decided to make this roast classic. I made a mirepoix (50 percent onion, 25 percent celery and 25 percent carrots) I had a tomato that was hanging around in my fridge looking like it might be forgotten about so I diced it up and tossed it in there with 3 garlic cloves.
  5. Return the chuck to the pot and fill ⅓ of the way up the meat with liquid. I used chicken broth but veggie or beef will work beautifly too.
  6. Cover with a lid and place in the oven for 10 minutes 
  7. Lower the heat to 325 and bake for one hour, then take the lid off and bake for another hour. 
  8. Set your table because you deserve it. 
  9. Let rest 10 minutes before serving. 
  10. Prep your veggies 
  11. Adjust seasonings and serv