Herb Braised Beef
⏱️ Prep Time: 15 minutes • 🍳 Cook Time: 3 hours 15 minutes
I have really been into braised beef lately, especially recipes where the meat is the main event instead of getting buried under a heavy sauce. This version cooks low and slow with garlic, rosemary, thyme, and beef broth until it becomes fall-apart tender. The outside gets deeply browned while the inside stays rich and juicy.
Slow braised beef tossed over linguine with rosemary and thyme.
The best part about making braised beef at home is how little effort it takes once it goes into the oven. You sear the beef, build a quick braising liquid, and then let time do the work. By the end, the meat practically shreds itself apart with a fork and the broth reduces into something savory and concentrated.
The beef gets deeply savory from the long cook time, but the herbs keep it from feeling too heavy. I like using chuck roast because it becomes really tender without drying out. Once it starts falling apart, you can shred some pieces finely and leave some chunks larger for texture.
I kept the pasta pretty simple here on purpose. The linguine absorbs some of the braising liquid and butter, which gives it flavor without turning it into a full sauce situation. A little parmesan on top is great too if you want something saltier.
This is the kind of dinner that feels impressive but does not require much active cooking. Most of the time is hands-off while the beef cooks low and slow in the oven. The leftovers also reheat surprisingly well for lunch the next day.
Ingredients
🍽️ Servings: 4 • 🔥 Calories/Serving: 620 • 💪 Protein/Serving: 36g
For the braised beef
2 pounds chuck roast
1 tablespoon olive oil
1 teaspoon kosher salt
1 teaspoon black pepper
1 teaspoon garlic powder
4 cloves garlic, minced
1 tablespoon fresh rosemary, chopped
1 teaspoon dried thyme
2 cups beef broth
2 tablespoons Worcestershire sauce
1 tablespoon tomato paste
Optional serving suggestion
12 ounces linguine
2 tablespoons butter
Fresh parmesan
Steps
Step 1
Preheat the oven to 325°F.
Pat the chuck roast dry with paper towels. Season all sides with the salt, pepper, and garlic powder.
Step 2
Heat the olive oil in a large Dutch oven over medium-high heat.
Sear the beef for 3 to 4 minutes per side until deeply browned. Remove the beef and set aside.
Step 3
Lower the heat to medium. Add the garlic, rosemary, and thyme to the pot. Stir for about 30 seconds until fragrant.
Add the tomato paste and stir it into the herbs.
Step 4
Pour in the beef broth and Worcestershire sauce. Scrape the browned bits from the bottom of the pot with a wooden spoon.
Return the beef to the pot.
Step 5
Cover the Dutch oven and transfer it to the oven.
Cook for 3 hours, or until the beef pulls apart easily with a fork.
Step 6
Remove the beef from the pot and shred it into chunks using two forks.
Spoon some of the reduced braising liquid over the top before serving.
Step 7
Serve the beef however you like. I love it over buttered linguine with parmesan, but it is also great over mashed potatoes or polenta.
Make it your own!
🍄 Add Mushrooms
Add sliced mushrooms during the braise for an earthier flavor that works really well with the herbs.🌶️ Add Heat
Stir red pepper flakes into the braising liquid if you want a little spice throughout the beef.🧅 Add Onion
Cook sliced onion in the pot after searing the beef. They soften into the sauce while the beef braises.🥔 Serve Over Mashed Potatoes
This is probably the coziest way to eat it. The potatoes soak up all of the extra braising liquid.
Try it with…
Did you make this recipe?
Did you add a unique twist? Did your family enjoy it? Share your thoughts and any customizations you made in the comments below.
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