Are you ready to transform an ordinary chuck roast into a culinary masterpiece that's not only incredibly delicious but also perfectly low-carb? This braised beef recipe is your ticket to a restaurant-quality meal right in your own kitchen, promising tender, fall-apart meat that's packed with rich, deep flavors. Whether you're following a low-carb lifestyle or simply craving a comforting, hearty dish that doesn't compromise on taste, this recipe is about to become your new go-to dinner sensation.
Prep Time: 15 mins
Cook Time: 3 hrs
Total Time: 3 hrs 15 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 2 lbs beef chuck roast
- 1 cup beef broth
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tbsp Worcestershire sauce
- Salt and pepper to taste
- 2 tbsp olive oil
Instructions
- Remove beef chuck roast from refrigerator 30 minutes before cooking to allow it to reach room temperature, which helps ensure even cooking.
- Pat the beef roast dry with paper towels to remove excess moisture. Season generously on all sides with salt and freshly ground black pepper.
- Heat olive oil in a large heavy-bottomed Dutch oven or braising pan over medium-high heat until oil is shimmering and hot.
- Carefully place the seasoned beef roast into the hot pan and sear for 4-5 minutes on each side, creating a deep golden-brown crust that will enhance the meat's flavor.
- Remove the seared beef from the pan and set aside on a plate.
- In the same pan, add chopped onions and minced garlic. Sauté for 2-3 minutes until onions become translucent and fragrant.
- Pour in beef broth and Worcestershire sauce, using a wooden spoon to scrape up any browned bits from the bottom of the pan.
- Return the beef roast to the pan, ensuring it's partially submerged in the liquid. Cover tightly with a lid.
- Reduce heat to low and let the beef braise slowly in the oven at 325°F (165°C) for approximately 3 hours, or until the meat is extremely tender and easily pulls apart with a fork.
- Remove from oven and let the meat rest for 10-15 minutes before slicing or shredding.
- Optional: Skim off any excess fat from the braising liquid and serve the meat with its own rich, flavorful sauce.
Tips
- Temperature Matters: Always let your beef come to room temperature before cooking to ensure even heat distribution and more consistent results.
- Pat Dry for Perfect Searing: Use paper towels to remove excess moisture from the meat, which helps achieve that beautiful golden-brown crust.
- Don't Rush the Braising: Low and slow is the key to tender, melt-in-your-mouth beef. Resist the temptation to increase the temperature.
- Choose the Right Cut: Chuck roast is ideal for braising due to its marbling and connective tissues that break down during long, slow cooking.
- Save the Braising Liquid: The cooking liquid is liquid gold - use it as a sauce or store it to add flavor to future dishes.
- Rest Your Meat: Always let the beef rest after cooking to allow the juices to redistribute, ensuring maximum tenderness and flavor.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 3g
Protein: 35g
Fat: 22g
Saturated Fat: 8g
Cholesterol: 110mg
