Braised Beef Recipe Dutch Oven

Red Wine Braised Chuck Roast (Low Carb) Stem and …

WebJan 8, 2024 · Nestle the browned beef roast pieces into the Dutch oven, bring the liquid to a boil, then cover and transfer to the oven. Cook for 2 …

1. Preheat the oven to 350°F. Heat the olive oil in the Dutch oven over medium-high heat for about five minutes. Salt and pepper the chuck roast pieces, then place them into the Dutch oven. Cook each side for 1-2 minutes, or until the meat has browned. Transfer the beef to a plate.
2. Place the bite-sized pieces of bacon into the Dutch oven and cook them until they're crispy. Transfer them to a plate, leaving the bacon grease behind.
3. Add the diced onion, carrots, and celery to the Dutch oven, cooking them in the bacon grease over medium heat until they're soft (about 7-8 minutes), stir frequently to cook them evenly. Add the garlic and cook for another minute or so.
4. Place the pieces of beef back into the Dutch oven, nestling the meat into the veggies. Add the bacon to the mixture.

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Meltingly Tender Red Wine Braised Beef (OnePot)

WebFeb 16, 2024 · Crock Pot / Slow Cooker Red Wine Beef: Prep the recipe according to Steps 1-4, above. Once the pot is deglazed, transfer the …

Rating: 5/5(2)

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Melt In Your Mouth Braised Beef Small Town Woman

WebMay 7, 2024 · Add onions, celery, and carrots. Cook for 5-6 minutes or until the onions and celery are soft. Reduce the heat to low. Add the garlic, …

1. Heat 1 1/2 tablespoons oil in Dutch Oven over medium heat. Add onions, celery and carrots. Cook 5-6 minutes or until the onions begin to brown on the edges. Reduce heat to low. Add garlic cooking for 1 minute; stirring constantly. Remove vegetables to a plate; scraping the pan well to get all the garlic out.
2. Pat the chuck roast dry with paper towels. Generously salt and pepper the roast. Heat 1 1/2 tablespoons oil in Dutch Oven over medium to medium high heat. Add the chuck roast and sear until golden brown. Flip and sear the other side.
3. Turn off the heat. Add the vegetables back to the pan along with the wine, beef broth, Worcestershire Sauce, rosemary, thyme and bay leaves. Cook for 3-4 hours at 300 degrees or until the roast is fork tender.
4. Shred with two forks removing the fat and cartilage as you go. Remove rosemary and thyme stems and bay leaves from the pan gravy. If desired serve over mashed potatoes with pan juices. (see notes)

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