Braised Beef Chuck Roast with Red Wine and Spices Recipe
This Braised Beef Recipe features tender, flavorful beef chuck pot roast chunks slow-cooked in a savory blend of spices, onions, garlic, and red wine. The beef is first seared for rich caramelization, then braised in the oven until fork-tender, producing a succulent and hearty main dish perfect for family meals.
- Prep Time: 15 minutes
- Cook Time: 2 hours 10 minutes
- Total Time: 2 hours 25 minutes
- Yield: 6 servings
- Category: Main Dish
- Method: Baking
- Cuisine: American
Ingredients
Beef and Seasoning
- 3 to 3 1/2 lb beef chuck pot roast (boneless), cut into large chunks (at least 2 inches thick)
- 6 Tbsp olive oil
- 1 tsp cumin
- 1 tsp paprika
- 2 tsp salt
- 1 tsp black pepper
Vegetables and Liquids
- 1 large onion, chopped
- 2 garlic cloves, minced
- 3/4 cup red wine
- 1/4 cup water (plus extra as needed)
Instructions
- Prepare the beef: Cut the beef chuck roast into large chunks, about 2 inches thick, ensuring even pieces that cook uniformly.
- Brown the beef: Heat the olive oil in a Dutch oven over high heat. Once hot, sear the beef chunks on all sides until browned thoroughly. Remove the beef and set aside.
- Sauté aromatics: In the same pot, cook the chopped onions and minced garlic until they become translucent and fragrant, about 3-5 minutes.
- Combine beef and spices: Return the browned beef pieces to the pot. Evenly sprinkle the cumin, paprika, salt, and black pepper over the meat, then add the sautéed onions and garlic on top.
- Add liquids and braise: Pour the red wine and 1/4 cup water into the pot. Cover with a lid and bring the mixture to a boil on the stovetop.
- Braise in the oven: Transfer the covered pot to a preheated oven at 350°F (175°C). Cook for 1 1/2 to 2 hours until the meat is fully cooked and tender. If after 1.5 hours the meat is still tough, continue cooking. Check occasionally to ensure the liquid does not dry out; add an additional 1/4 cup water if necessary.
Notes
- Ensure to cut beef into uniform large chunks for even cooking.
- Browning the meat deeply enhances the flavor of the final dish.
- Use a Dutch oven or an oven-safe heavy pot with a lid for best braising results.
- Keep an eye on the liquid level during cooking to prevent burning or drying out.
- Red wine adds depth and richness; substitute with beef broth if preferred.
