Description
A hearty and flavorful braised beef roast cooked slowly for tenderness.
Ingredients
Scale
- 3–4 pounds beef roast
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 4 cloves garlic, minced
- 1 cup beef broth
- 1 cup red wine
- 2 tablespoons tomato paste
- 1 teaspoon thyme
- 1 teaspoon rosemary
- Salt and pepper to taste
Instructions
- Preheat the oven to 325°F (165°C).
- Season the beef roast with salt and pepper.
- Heat olive oil in a large pot over medium-high heat.
- Brown the roast on all sides, about 5 minutes per side.
- Remove the roast and set aside.
- Add onion, carrots, and celery to the pot. Cook until softened.
- Add garlic and cook for 1 more minute.
- Stir in beef broth, red wine, tomato paste, thyme, and rosemary.
- Return the roast to the pot.
- Cover and place in the oven. Cook for 3-4 hours, until tender.
- Remove the roast and let rest before slicing.
Notes
- Serve with mashed potatoes or vegetables.
- Leftovers can be stored in the refrigerator for up to 3 days.
- For extra flavor, marinate the roast overnight.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 3g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 90mg
Keywords: Braised Beef Roast, Beef Roast, Comfort Food