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Tender Braised Beef Roast with Tomato Herb Gravy

A slow-braised beef roast cooked in a rich tomato and herb gravy for tender, flavorful results.

  • Total Time: 3 hours 15 minutes
  • Yield: 6 1x

Ingredients

Scale
  • 2 pounds beef chuck roast
  • Salt and pepper to taste
  • 2 tablespoons olive oil
  • 1 large onion, chopped
  • 3 garlic cloves, minced
  • 1 can (14.5 oz) diced tomatoes
  • 1 cup beef broth
  • 2 tablespoons tomato paste
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 1 bay leaf
  • Optional: 1 cup red wine for extra flavor

Instructions

  1. Season the beef roast with salt and pepper on all sides.
  2. Heat olive oil in a large Dutch oven over medium-high heat. Sear the beef for 4-5 minutes per side until browned. Remove and set aside.
  3. In the same pot, add chopped onion and garlic. Sauté for 3-4 minutes until softened.
  4. Stir in diced tomatoes, beef broth, tomato paste, thyme, rosemary, and bay leaf. If using, add red wine.
  5. Return the beef to the pot and bring to a simmer. Cover and reduce heat to low.
  6. Braise for 2.5 to 3 hours, or until the beef is tender and easily shreds with a fork.
  7. Remove the bay leaf and skim any excess fat from the surface.
  8. Serve the beef with the gravy spooned over the top.

Notes

For best results, use a high-quality beef chuck. This recipe pairs well with mashed potatoes or crusty bread. Leftovers can be refrigerated for up to 3 days.

  • Author: Chef Stella
  • Prep Time: 15 minutes
  • Cook Time: 3 hours
  • Method: Main Course
  • Cuisine: American

Nutrition

  • Calories: 450
  • Sugar: 5g
  • Fat: 25g
  • Carbohydrates: 10g
  • Protein: 35g