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Rustic Country-Style Braised Beef with Herb-Roasted Baby Potatoes

A hearty and flavorful braised beef dish with tender herb-roasted baby potatoes, perfect for a comforting meal.

  • Total Time: 3 hours 50 minutes
  • Yield: 6 1x

Ingredients

Scale
  • 3 lbs beef chuck roast
  • 1 ½ lbs baby potatoes
  • 2 tbsp olive oil
  • 1 large onion, sliced
  • 3 cloves garlic, minced
  • 2 carrots, chopped
  • 2 celery stalks, chopped
  • 1 cup beef broth
  • 1 cup red wine
  • 2 tbsp tomato paste
  • 2 sprigs fresh rosemary
  • 4 sprigs fresh thyme
  • 2 bay leaves
  • 1 tsp salt
  • 1/2 tsp black pepper
  • For herb roasted potatoes:
  • 1 tbsp olive oil
  • 1 tsp dried rosemary
  • 1 tsp dried thyme
  • 1/2 tsp garlic powder
  • Salt and pepper to taste

Instructions

  1. Preheat oven to 325°F (165°C).
  2. Season the beef chuck roast generously with salt and pepper.
  3. Heat 2 tablespoons olive oil in a large Dutch oven over medium-high heat. Sear the beef on all sides until browned, about 4-5 minutes per side. Remove and set aside.
  4. In the same pot, add sliced onion, carrots, and celery. Cook until softened, about 5 minutes.
  5. Add minced garlic and cook for 1 minute more.
  6. Stir in tomato paste and cook for 2 minutes.
  7. Pour in red wine and beef broth, scraping up any browned bits from the bottom.
  8. Return the beef to the pot. Add rosemary sprigs, thyme sprigs, and bay leaves.
  9. Cover and transfer to the oven. Braise for 2 1/2 to 3 hours until beef is fork-tender.
  10. While the beef braises, prepare the herb-roasted baby potatoes. Toss potatoes with olive oil, dried rosemary, dried thyme, garlic powder, salt, and pepper.
  11. Spread potatoes on a baking sheet and roast in the oven (at the same temperature) for 45-50 minutes, stirring halfway, until golden and tender.
  12. Once beef is done, remove from oven. Discard herb sprigs and bay leaves.
  13. Slice or shred the beef and serve with the braising liquid and herb-roasted potatoes.

Notes

For a richer flavor, let the braised beef cool and refrigerate overnight, then reheat before serving.

  • Author: Chef Stella
  • Prep Time: 20 minutes
  • Cook Time: 3 hours 30 minutes
  • Method: Main Course
  • Cuisine: American

Nutrition

  • Calories: 550
  • Sugar: 5 g
  • Fat: 28 g
  • Carbohydrates: 25 g
  • Protein: 45 g