Braised Beef | How to Braise Beef (So Tender)
This is the best braised beef recipe. This is a great way to take a not so tender cut and make it fork tender.
Servings: 4 people
- 3 lbs chuck roast
- 1 onion
- 3 carrots
- 2 celery
- 3 cloves garlic
- 1 tbsp tomato paste
- 1 tsp salt
- 1 tsp fresh ground pepper
- 16 oz home made chicken broth
- 1 tbsp avocado oil
Season the beef with kosher salt generously sprinkling salt all over all saidesof the beef.
Gather your vegetables. Wash the carrots and celery and peel your onion and carrots.Rough chop your onions, carrots, and celery into roughly 1 in pieces and set aside. Heat your pan and oil for browning the beef.Place your beef into the pan once the oil is good an hot. Brown all sides and ten pull it from the pan and set it aside. Add your chopped veggies to the same pan you browned the beef in.Stir them around to get some of the fond flavors onto them.Add the tomato paste and work it around the pan.
Deglaze the pan with stock and stir it around getting all of the fond off the bottom of the pan.
Season your vegetables with salt and pepper.
Add the beef back to the pan making sure the bottom is sitting on the pan.Add the remaining stock about 1/3 of the way up the beef. Cover the pot and let the beef slow cook at a light simmer or in the oven at 300 degrees.After an hour or so baste the beef.
Let the beef rest so that it will absorb the flavors in the pan. You want to do this with the lid off.
Serving: 6g | Calories: 702kcal | Carbohydrates: 11g | Protein: 69g | Fat: 43g | Saturated Fat: 18g | Cholesterol: 235mg | Sodium: 972mg | Potassium: 1515mg | Fiber: 2g | Sugar: 4g | Vitamin A: 7838IU | Vitamin C: 7mg | Calcium: 96mg | Iron: 8mg