Best 7 Braised Beef Roast Recipes

COFFEE-BRAISED ROAST BEEF

Steps:

• In a large shallow dish, combine vinegar and 2 garlic cloves. Add roast; turn to coat. Cover and refrigerate overnight, turning occasionally., Drain roast, discarding marinade. Pat roast dry; sprinkle with salt and pepper. Place roast in a 5- or 6-qt. slow cooker; add coffee, broth, onion and remaining garlic. Cook, covered, on low until meat is tender, 6-7 hours., Remove roast and keep warm. Strain cooking juices, discarding onion and garlic; skim fat. In a small bowl, mix cornstarch and cold water until smooth; gradually stir into slow cooker. Cook, covered, on high until gravy is thickened, 30 minutes. Slice roast; serve with mashed potatoes and gravy.

BRAISED SOUTHWEST BEEF ROAST

Steps:

• In a small bowl, combine the chili powder, cumin, garlic powder and oregano; rub over roast. In a Dutch oven, brown meat in oil. Remove from the pan., Gradually add broth, stirring to loosen any browned bits from pan. Stir in salsa, water and bay leaf; return meat to pan. Bring to a boil. Reduce heat; cover and simmer for 2-1/4 to 2-1/2 hours or until meat is fork-tender., Set meat aside and keep warm. Bring pan juices to a boil. Cook, uncovered, for 10-15 minutes or until sauce is reduced to about 1-1/3 cups; skim fat. Discard bay leaf. Serve sauce with meat.

BRAISED BUFFALO (OR BEEF) POT ROAST

Steps:

• Preheat the oven to 300 degrees F. In a Dutch oven, heat the oil over medium heat. Add the roast and brown it evenly on all sides.
• Add the onions, carrots, celery, bay leaf, salt and pepper. Saute to lightly brown, about 1 minute.
• Stir in the tomato paste, red wine and stock, cook over medium heat for 1 minute stirring the vegetables around the roast to deglaze the pan. Add the potatoes and stir to coat them with liquid. Cover and cook in the oven for 2-2.5 hours. Transfer the roast and vegetables with a slotted spoon to a serving platter.
• Place the Dutch over over a burner on medium heat. Add the flour to the drippings and whisk for several minutes until thickened. Pour into a gravy boat and serve alongside the roast.

THE CARTER'S ROAST - FUHRMANNSBRATEN - BRAISED BEEF ROAST

Steps:

• Melt the butter or oil in a pan which is large enough to hold your roast and comes with a tight-fitting lid.
• Rub the roast all over with salt, pepper and paprika and brown on all sides in the hot fat. Remove to a plate.
• Add the finely chopped vegetables and brown them, stirring often. Put the roast back in the pan.
• Add the tomato paste (thin with 1/2 cup water), and the spices. Pour another cup of water into the pan, stir and close the lid tightly.
• Braise on low heat for 1 1/2 - 2 hours, or until roast is fork tender. Check roast occasionally and add water as necessary.
• Remove the roast and keep warm.
• For a smooth sauce purée the vegetables using a hand blender. Add the sour cream to the sauce and heat through. Taste and adjust the seasonings. You may want to add a little lemon juice as well as salt and pepper.
• Tip: To keep the large allspice out of the sauce, you may wish to put them and the bay leaf in a twist of cheesecloth tied with string so that you can remove them before you finish the sauce.

BRAISED BEEF POT ROAST

Steps:

• Trim the fat from the beef. Cut a piece of kitchen string about 4 times the length of the roast and tie it around the roast at regular intervals along it's length. In a large dutch oven, heat oil over moderately high heat. Brown beef all over, turning it with a long-handled fork, about 10 minutes. Transfer to a plate. Add vegetables to the pan and saute, stirring frequently, about 7 minutes or until browned and slightly softened. Transfer the vegetables to a plate. Return roast to pot with wine, stock, herbs, and salt and pepper. Stir to blend. Cover and simmer gently, turning beef every 30 minutes, about 2 hours. Return the vegetables to the pot, cover, and continue to cook about 15 minutes or until the beef is very tender when pierced with a table fork. Discard bay leaf. Transfer the beef to a chopping board and remove the strings. Slice the meat and serve with the vegetables and pot juices.

SUNDAY ESSENTIALS: BRAISED BEEF ROAST PERFECTED

Steps:

• 1. PREP/PREPARE
• 2. You will need a medium-to-large ovenproof pot with a lid to make this recipe. A good Dutch oven would be more than ideal.
• 3. Type of Roasts My preferred roast for this recipe would be a chuck or blade. Both are tougher cuts of beef, that just love hanging around in a hot tub of gravy and veggies until they are fork tender. Other cuts will work as well, but you might need to adjust the cooking time. Type of Potatoes I prefer Yukon golds for this recipe; however, reds and even russets would do fine. You might even throw in some sweet taters. If you are using russets, you might want to wait an additional 30 minutes before throwing them in the pot.
• 4. Gather your ingredients (mise en place).
• 5. STEP 1
• 6. Place a rack in the lower position and preheat the oven to 350f (175c).
• 7. Place a pot onto the stove at medium high heat and add the oil and butter. While the butter is melting, season the roast with salt and pepper... Be generous. Add the roast to the pot.
• 8. Sear on all sides, until it is nice and browned, about 2 - 3 minutes per side.
• 9. Remove the roast and reserve.
• 10. STEP 2
• 11. Reduce heat to medium and add the onions. Cook until they soften and turn translucent, about 8 - 10 minutes. Add the garlic and stir until fragrant, about 60 seconds.
• 12. STEP 3
• 13. Add the dry spices and stir to combine.
• 14. STEP 4
• 15. Whisk 2 tablespoons of flour into one cup of beef broth, then add to the pot.
• 16. Stir to combine, then add the diced tomatoes, balsamic reduction, Dijon, and honey.
• 17. Stir until everything is nicely combined, then add the seared roast.
• 18. Place, covered, into the preheated oven and bake for 90 minutes.
• 19. STEP 5
• 20. After 90 minutes, whisk a tablespoon of flour into a cup of beef broth. Open the oven, and add the broth; along with the veggies.
• 21. Reduce the heat to 325f (165c), cover and continue to bake until the roast is tender, and the veggies cooked, but not mushy, about 2 additional hours.
• 22. PLATE/PRESENT
• 23. Slice thickly, then serve with the veggies, and that awesome gravy. Enjoy.
• 24. Keep the faith, and keep cooking.

ONION BRAISED BEEF ROAST

Steps:

• 1. Preheat oven to 350'F (Let chuck roast sit on counter for at least one hour if it was previously chilled in the fridge. )
• 2. With your stove burner set to medium-high heat, in a dutch oven or heavy roasting pan add your olive oil.
• 3. While your olive oil is reaching smoking temperature, liberally rub the chuck roast with salt, pepper and garlic salt.
• 4. Once oil has reached smoking temperature, sear your chuck roast off in the pan on all sides. Don't move the roast around while searing or you won't get good browning. (Pan should be hot enough to quickly sear the meat if it is on medium-heat and oil is just smoking.)
• 5. Remove roast from pan and set aside once it is seared. (Meat should still be completely raw on the inside.)
• 6. Turn burner heat down to medium heat.
• 7. Deglaze pan with balsamic vinegar.
• 8. Add your garlic and onions to pan. Caramelize them gently. DO NOT over brown or burn.
• 9. Add celery and carrots to the pan, along with the red wine, bay leaves, parsley and Worcestershire sauce. Stir, then sweat covered with a lid in the pan for about 10 minutes.
• 10. Meanwhile, in a mixing bowl, combine beef stock, mushroom soup and gravy mix. Stir until completely incorporated. Set aside.
• 11. Once veggies are done sweating, remove lid from pan and add the roast back to the pan.
• 12. Pour beef stock mixture over the roast.
• 13. Salt and pepper pan to your preference.
• 14. Cover pan and leave it on the burner, set at medium, for 10-15 minutes. (This will allow the temperature of the liquids to raise before you put the entire pan in the oven. This is important for keeping the meat tender. Ovens cook from outside in making all the surface area of the pot heat first. But heating on a burner heats from the bottom up, heating only the liquid and not the entire pan and all the interior surfaces. Keeps the meat from seizing up.)
• 15. With the pan still covered, place in the oven for 3 hours.
• 16. Remove lid carefully, and cook for an additional 20-30 minutes uncovered.
• 17. Let meat rest 10-15 minutes before serving. (Reserve any excess juices from cooking, it makes a great soup stock, or gravy later.)