Braising is a common cooking method used to cook tough cuts of meat in a covered pot with liquid, typically after it has been seasoned and seared in a hot pan.  Sometimes referred to as pot “roasting”, braising relies on simmering liquid cooked over a period of time to breakdown the connective tissue in tough cuts of meat so it becomes moist and fork tender.  It is also an economical and delicious way to use inexpensive cuts of meat.  Familiar dishes such as beef stew, pulled pork, and pot roast are examples of braised dishes.

Today I have for you a braised beef recipe using chuck roast.  I love chuck roast because it is not only inexpensive, but braises beautifully.  It soaks up the essence of the broth it is cooking in while simultaneously deepening its flavor.

Cooking root vegetables such as carrots, potatoes, and onions also enhance the overall flavor of this one pot dish, which makes its own gravy suitable for spooning over the beef and vegetables – a great autumn meal.  Enjoy!

Recipe: Braised Beef with Root Vegetables

  • Prep Time: 20 min(s)
  • Cook Time: 2 hours, 30 min(s)
  • Total Time: 2 hours, 50 min(s)
  • Servings: 8

A one-pot beef and vegetable dish.


    • One 3-pound beef chuck roast, trimmed of excess fat
    • Kosher salt and freshly ground black pepper
    • Two 14-ounce cans beef broth
    • 2 tablespoons tomato paste
    • 2 tablespoons Worcestershire sauce
    • 2 tablespoons balsamic vinegar
    • 2 tablespoons soy sauce
    • 2 tablespoons corn starch
    • 2 tablespoons olive oil
    • 4 peeled carrots cut into 1 inch pieces
    • 2 large peeled russet potatoes cut into 1 inch pieces
    • 2 yellow onions, quartered
    • 3 garlic cloves, chopped
    • One 6-inch sprig fresh rosemary
    • Three 4-inch sprigs fresh thyme


    • Generously season the beef on all sides with salt and pepper.
    • In a mixing bowl, whisk the broth, tomato paste, Worcestershire sauce, balsamic vinegar, soy sauce, and corn starch until smooth.
    • Heat the oil on high heat in a Dutch oven.
    • Brown the meat on both sides until nicely crusted and dark brown.
    • Add the vegetables, herbs, and broth to the pot.
    • Cover the pot and bring to boil for 10 minutes.
    • Reduce the stove temperature so the liquid is at a low simmer.
    • Allow the beef to cook for 2.5 hrs, turning the meat over halfway through the cooking time.
    • Spoon the braising liquid (gravy) from the pot over the beef and vegetables when serving.

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One Response to “Braised Beef with Root Vegetables”

  1. Barbie

    Mmmm, it’s looking so yamii, i will try to cook this too! Thank you for this good idea!