Name: Easter Braised Beef with Root Veggies
Ingredients: 3 lbs Beef Chuck Roast: Choose a well-marbled chuck roast, trimmed of excess fat, for maximum tenderness and flavor after braising.; 1 large Yellow Onion: Roughly chopped, provides a foundational aromatic base for the braising liquid, adding sweetness and depth.; 3 large Carrots: Peeled and cut into 1-inch pieces, contribute sweetness, color, and a satisfying bite to the dish.; 3 Parsnips: Peeled and cut into 1-inch pieces, offer a unique sweet and slightly peppery flavor that complements the beef beautifully.; 2 Celery Stalks: Roughly chopped, add a subtle savory note and aromatic complexity to the braise.; 4 cloves Garlic: Minced, infuses the braise with pungent, savory garlic flavor, essential for depth and richness.; 1 tbsp Fresh Thyme Leaves: Adds a delicate earthy and slightly floral aroma that enhances the overall flavor profile of the dish.; 1 tbsp Fresh Rosemary Leaves: Chopped, provides a robust, piney, and slightly peppery flavor that pairs wonderfully with beef and root vegetables.; 2 Bay Leaves: Contribute a subtle, tea-like aroma and depth of flavor to the braising liquid, enhancing the savory notes.; 1 cup Dry Red Wine: Cabernet Sauvignon or Merlot recommended, adds acidity, complexity, and rich color to the braising liquid, tenderizing the beef.; 4 cups Beef Broth: Low sodium preferred, forms the base of the braising liquid, providing moisture and rich beef flavor.; 2 tbsp Olive Oil: Used for searing the beef and sautéing vegetables, adding richness and preventing sticking.; Salt and Black Pepper: To taste, essential for seasoning the beef and vegetables, enhancing their natural flavors.; 2 tbsp All-Purpose Flour: For dredging the beef, helps to create a flavorful crust and slightly thickens the braising liquid.; Fresh Parsley: Chopped, for garnish, adds a fresh, vibrant finish and visual appeal to the dish.

Ingredients

Scale

3 lbs Beef Chuck Roast: Choose a well-marbled chuck roast, trimmed of excess fat, for maximum tenderness and flavor after braising.
1 large Yellow Onion: Roughly chopped, provides a foundational aromatic base for the braising liquid, adding sweetness and depth.
3 large Carrots: Peeled and cut into 1-inch pieces, contribute sweetness, color, and a satisfying bite to the dish.
3 Parsnips: Peeled and cut into 1-inch pieces, offer a unique sweet and slightly peppery flavor that complements the beef beautifully.
2 Celery Stalks: Roughly chopped, add a subtle savory note and aromatic complexity to the braise.
4 cloves Garlic: Minced, infuses the braise with pungent, savory garlic flavor, essential for depth and richness.
1 tbsp Fresh Thyme Leaves: Adds a delicate earthy and slightly floral aroma that enhances the overall flavor profile of the dish.
1 tbsp Fresh Rosemary Leaves: Chopped, provides a robust, piney, and slightly peppery flavor that pairs wonderfully with beef and root vegetables.
2 Bay Leaves: Contribute a subtle, tea-like aroma and depth of flavor to the braising liquid, enhancing the savory notes.
1 cup Dry Red Wine: Cabernet Sauvignon or Merlot recommended, adds acidity, complexity, and rich color to the braising liquid, tenderizing the beef.
4 cups Beef Broth: Low sodium preferred, forms the base of the braising liquid, providing moisture and rich beef flavor.
2 tbsp Olive Oil: Used for searing the beef and sautéing vegetables, adding richness and preventing sticking.
Salt and Black Pepper: To taste, essential for seasoning the beef and vegetables, enhancing their natural flavors.
2 tbsp All-Purpose Flour: For dredging the beef, helps to create a flavorful crust and slightly thickens the braising liquid.
Fresh Parsley: Chopped, for garnish, adds a fresh, vibrant finish and visual appeal to the dish.

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Instructions

Prepare the Beef: Begin by patting the beef chuck roast dry with paper towels. This step is crucial for achieving a good sear. Season generously on all sides with salt and freshly ground black pepper. Even seasoning ensures that every bite of the beef is flavorful. Next, dredge the beef in all-purpose flour, shaking off any excess. The flour coating will help to create a beautiful crust during searing and contribute to thickening the braising liquid as it cooks.
Sear the Beef: Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Once the oil is shimmering hot, carefully place the beef roast into the pot. Sear the beef on all sides until it is deeply browned, about 3-4 minutes per side. Searing is a critical step as it creates the Maillard reaction, developing rich, complex flavors that are essential for a delicious braise. Don’t overcrowd the pot; sear in batches if necessary to ensure proper browning. Remove the seared beef from the pot and set aside.
Sauté the Aromatics and Vegetables: In the same Dutch oven, reduce the heat to medium. Add the chopped onion, carrots, and celery to the pot. Sauté the vegetables, stirring occasionally, until they begin to soften and become fragrant, about 5-7 minutes. Sautéing these vegetables first builds another layer of flavor and sweetness into the base of the braise. Add the minced garlic, thyme, and rosemary to the pot and cook for another minute, until fragrant. Stirring constantly prevents the garlic from burning and allows the herbs to release their aromatic oils.
Deglaze the Pot: Pour in the dry red wine, scraping up any browned bits from the bottom of the pot. These browned bits, known as fond, are packed with flavor and will enhance the richness of the braising liquid. Bring the wine to a simmer and let it reduce slightly for a few minutes, allowing the alcohol to evaporate and the flavors to concentrate.
Add Braising Liquid and Bay Leaves: Pour in the beef broth and add the bay leaves to the pot. Bring the liquid to a simmer. The beef broth provides the main liquid component for braising and adds a deep beefy flavor. Bay leaves contribute a subtle, aromatic complexity that enhances the overall dish.
Braise the Beef: Return the seared beef roast to the Dutch oven, nestling it amongst the vegetables and braising liquid. The liquid should come about halfway up the side of the beef. If necessary, add a little more beef broth to reach this level. Bring the liquid back to a gentle simmer.
Slow Cook: Cover the Dutch oven tightly with a lid and transfer it to a preheated oven at 325°F (160°C). Braise the beef for 3-4 hours, or until the beef is fork-tender and easily shreds. The low and slow braising process is what breaks down the tough connective tissues in the chuck roast, resulting in incredibly tender and flavorful beef. Check the beef for tenderness after 3 hours and continue braising if needed. The exact braising time may vary depending on the size and thickness of the roast.
Add Parsnips and Finish Braising: After 2 hours of braising, add the parsnips to the pot. Parsnips cook a bit faster than carrots and celery, so adding them later ensures they don’t become overly mushy. Gently stir the parsnips into the braising liquid, ensuring they are partially submerged. Continue to braise for the remaining 1-2 hours, or until the beef and all vegetables are tender.
Shred the Beef: Once the beef is fork-tender, carefully remove the Dutch oven from the oven. Using two forks, shred the beef directly in the pot. Shredding the beef allows it to absorb even more of the flavorful braising liquid.
Skim Fat and Adjust Seasoning: Skim off any excess fat from the surface of the braising liquid using a spoon or ladle. Taste the braising liquid and adjust seasoning with salt and black pepper as needed. This is the final opportunity to perfect the flavor of the dish.
Serve: Ladle the Easter Braised Beef with Root Veggies and generous amounts of the flavorful braising liquid over mashed potatoes, creamy polenta, or crusty bread. Garnish with freshly chopped parsley before serving to add a vibrant touch of freshness and color.

Nutrition

Serving Size: one normal portion
Calories: 450
Protein: 40g