Braised Beef Roast
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If you would like to make a beef roast out of a less expensive cut such as a pot roast, chuck roast or rump roast, you will want to braise it. Dry roasting is good for higher quality (and more expensive) cuts such as rib roasts and sirloin roasts but will turn a pot roast into leather.
I first found this recipe on Ree Drummond’s Pioneer Woman website, and have made some tweaks from there. Feel free to mix and match with other veggies and seasonings.
Braised Beef Roast
Category
Other Dishes
Prep Time
45 minutes
Cook Time
5 hours
Total Time
5 hours, 45 minutes
Ingredients
- 3-5# pound beef roast – chuck, pot or rump
- Salt & Pepper to taste
- Olive oil and/or butter
- 1-2 onions, cut in half
- 6-8 large carrots, peeled and quartered
- 4-6 potatoes, quartered or smaller
- 1 beef bouillon cube
- 1 cup hot coffee
- Thyme & Rosemary
- Gravy
- Liquid from the roaster or Dutch oven
- 1/2 cup cold water
- 2 Tbsp corn starch pre-mixed into the cold water
- 1 Tbsp Kitchen Bouquet
- optional, 1 cup sour cream room temperature
Instructions
- Generously salt and pepper your roast.
- Heat a roasting pan or Dutch oven over medium-high heat. Then add 2 to 3 tablespoons of olive oil and/or butter.
- Cut two onions in half and cut 6 to 8 carrots into 2-inch slices (you can peel them, but you don’t have to).
- When the oil in the pot is very hot (but not smoking), add in the halved onions, browning them on one side and then the other. Remove the onions to a plate.
- Throw the carrots into the same very hot pan and toss them around a bit until slightly browned, about a minute or so.
- If needed, add a bit more olive oil to the very hot pan. Place the meat in the pan and sear it for about a minute on all sides until it is nice and brown all over. Remove the roast to a plate.
- With the burner still on high, use some wine to deglaze the pan
- When the bottom of the pan is sufficiently deglazed, place the potatoes in the bottom of the pan and then put the roast on top.
- Add the coffee/bouillon mix around it. Put the onions and the carrots on on the sides and on top, as well as 3 or 4 sprigs of fresh rosemary and about 3 sprigs of fresh thyme.
- Put the lid on, and then roast in a 275F oven for at least one hour per pound.
- Remove the roast and vegetables from the pot and make gravy from the drippings in the pan. Blend the corn starch and Kitchen Bouquet in the cold water and then whisk into the drippings. Bring back to a boil to thicken, and season as needed.