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Tender Braised Beef Roast with Tomato Herb Gravy

Create a tender braised beef roast with rich tomato herb gravy — comforting, flavorful, and perfect for any dinner table

Ingredients

Scale
  • 3 ½pounds chuck roast, tied
  • 3 tablespoonsolive oil, divided
  • 1 teaspoonsalt
  • ½ teaspoonblack pepper
  • 3 cupschopped onions
  • 2 cupssliced carrots
  • 1 ½ cupsdiced celery
  • 5garlic cloves, minced
  • 3 tablespoonstomato paste
  • 1(28-ounce) can crushed tomatoes
  • 1 cupsun-dried tomatoes, drained and chopped
  • 2 ½ cupsbeef broth
  • 3sprigs fresh thyme
  • 2bay leaves
  • 1 tablespoondried oregano
  • 2 teaspoonsdried basil
  • Optional garnish: chopped parsley or fresh thyme leaves

Instructions

  1. 1. Prep and Season the Roast
  2. Preheat your oven to 350°F (175°C).
  3. Pat the roast dry using paper towels, then season generously with salt and black pepper on all sides.
  4. 2. Sear for Flavor
  5. Heat 2 tablespoons of olive oil in a large Dutch oven or oven-safe pot over medium-high heat.
  6. Once hot, add the roast and brown it on all sides — about 3–4 minutes per side — until deep golden.
  7. Remove the roast from the pot and set it aside.
  8. 3. Sauté the Vegetables
  9. Reduce the heat to medium and add the remaining 1 tablespoon olive oil.
  10. Add the onions, carrots, and celery. Cook for 5–6 minutes, stirring occasionally, until they soften slightly.
  11. Add the minced garlic and cook another 30 seconds, just until fragrant.
  12. 4. Create the Sauce Base
  13. Stir in the tomato paste and cook for 1 minute to deepen the flavor.
  14. Then add the crushed tomatoes, sun-dried tomatoes, and beef broth.
  15. Season with thyme sprigs, bay leaves, oregano, and basil, stirring well to combine and scrape any brown bits from the pot.
  16. 5. Slow-Cook the Roast
  17. Return the browned roast to the pot, nestling it into the sauce.
  18. Cover tightly with a lid and transfer the pot to the oven.
  19. Cook for 3 hours, turning the roast halfway through.
  20. It’s ready when the meat is fork-tender and easily pulls apart.
  21. 6. Finish and Serve
  22. Remove the pot from the oven. Discard the bay leaves and thyme sprigs.
  23. Transfer the roast to a cutting board, cover loosely with foil, and let it rest for 10 minutes.
  24. Slice or shred the beef, then return it to the sauce and stir to coat.
  25. Serve warm with the rich tomato gravy and vegetables spooned over the top.
  26. Serving Suggestions
  27. Pair with mashed potatoes, buttered rice, or roasted vegetables.
  28. Add a sprinkle of fresh parsley or thyme leaves for a pop of color.
  • Author: Chef mia