Best 4 Sunday Essentials Braised Beef Roast Perfected Recipes

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**Braised Beef Roast: A Culinary Symphony of Comfort and Flavor**

Indulge in the delectable symphony of flavors and aromas that is braised beef roast, a classic dish that has graced dinner tables for centuries. This culinary masterpiece showcases a tender and succulent beef roast, lovingly braised in a flavorful broth, vegetables, and herbs, resulting in a dish that is both comforting and sophisticated. Whether you're a seasoned home cook or just starting your culinary journey, this guide will provide you with all the essential recipes and techniques to create a braised beef roast that will impress your family and friends. From selecting the perfect cut of beef to mastering the art of braising, we'll take you through each step of the process, ensuring a successful and delicious outcome. So, prepare to embark on a culinary adventure as we explore the secrets behind this timeless dish.

**Recipes Included:**

* **Classic Braised Beef Roast:** A straightforward and foolproof recipe that yields a fall-apart tender roast with a rich and flavorful gravy.

* **Red Wine Braised Beef Roast:** Elevate your braised beef with the addition of red wine, infusing the meat with a deep and complex flavor.

* **Balsamic Braised Beef Roast:** Discover the magic of balsamic vinegar as it adds a touch of sweetness and acidity to the braising liquid, creating a harmonious balance of flavors.

* **Braised Beef Roast with Vegetables:** Transform your braised beef into a one-pot meal by adding a medley of colorful vegetables, resulting in a hearty and nutritious dish.

* **Slow Cooker Braised Beef Roast:** Experience the convenience of slow cooking with this recipe, perfect for busy weeknights or lazy weekends.

Here are our top 4 tried and tested recipes!

OVEN BRAISED BEEF ROAST



Oven Braised Beef Roast image

A juicy, tender, fall apart braised beef roast in a luscious sauce!

Provided by Sweet Basil

Categories     Over 500 Family Dinner Recipes Ideas

Time 3h45m

Number Of Ingredients 19

4 Lbs Beef Roast
1/2 Cup Flour
1 Teaspoon Kosher Salt
1/2 Teaspoon Pepper
2 Teaspoons Olive Oil
3 Tablespoons Butter (divided)
1 Tablespoon Flour
1/2 Onion (minced)
2 Carrots (peeled and minced)
2 Stalks Celery (peeled and minced)
6 Cloves Garlic (minced)
1/3 Cup Balsamic Vinegar
1 Tablespoons Worcestershire Sauce
1 Tablespoon Liquid Smoke
2 Cups Beef Broth
2 Sprigs Rosemary (fresh)
4 Sprigs Thyme (fresh)
2 Bay Leaves
Potatoes for Serving (mashed )

Steps:

  • Heat the oven to 325
  • Place the flour, salt and pepper in a pie dish or pan.
  • Coat beef on all sides with the flour and set aside.
  • Heat a dutch oven or oven safe pot over medium high heat with a few drizzles of olive oil. Add the beef, browning on each side and remove to a plate.
  • Wipe out any black flour if there is any, leaving any browned bits in the pan.
  • Turn the heat to medium and add the olive oil and butter.
  • Quickly add the onions, carrots, celery and garlic, stirring to combine.
  • Cook for 5-6 minutes or until the veggies are tender.
  • Add the remaining flour and stir for 30 seconds.
  • Add the vinegar, Worcestershire sauce, liquid smoke, and beef broth. Bring to a simmer.
  • Add the herbs and bay leaves and place the beef back in the pot.
  • Place the lid on the pot and cook for 3 1/2- 4 hours in the oven, or until the meat is falling apart and the liquid has reduced down.
  • Remove the bay leaves and herbs, shred the meat, tossing it in the sauce and serve hot over mashed potatoes.

Nutrition Facts : ServingSize 0.5 cup, Calories 305 kcal, Carbohydrate 10 g, Protein 41 g, Fat 11 g, SaturatedFat 5 g, Cholesterol 112 mg, Sodium 3209 mg, Fiber 1 g, Sugar 2 g

SUNDAY STASH BRAISED BEEF



Sunday Stash Braised Beef image

This simple braise is a weeknight savior. Make a big batch and stash it in the fridge or freezer to turn into stews, tacos, hashes, sandwiches, soups, and more.

Provided by Anna Stockwell

Categories     Beef     Beef Rib     Steak     Garlic     Vinegar     Stock     Sunday Stash     Kid-Friendly     Small Plates

Yield 10-12 servings

Number Of Ingredients 9

5 lb. boneless beef short ribs or Denver steaks
1 Tbsp. plus 2 tsp. kosher salt
1 Tbsp. freshly ground black pepper
1 Tbsp. (or more) canola or vegetable oil
5 garlic cloves, crushed
2 Tbsp. tomato paste
1/2 cup red or white wine vinegar
1 1/2 cups (or more) beef or chicken stock
4 dried bay leaves

Steps:

  • Season beef on all sides with salt and pepper. Let sit at room temperature at least 45 minutes or up to 1 hour.
  • Preheat oven to 275°F. Heat 1 Tbsp. oil in a large Dutch oven over medium-high. Working in batches and adding more oil if needed, sear meat until browned on all sides, 4-5 minutes per side. Transfer to a plate.
  • Add garlic and tomato paste to hot pot and stir to coat. Cook over medium-high heat, stirring, until fragrant, 1-2 minutes. Add vinegar and scrape up browned bits from bottom of pot. Stir in stock and bay leaves, then nestle short ribs back into pot. The liquid should just cover the meat; if it doesn't, add more stock or water until it does. Transfer to oven and braise until meat falls apart easily when shredded with a fork, 3 1/2-4 hours. Let cool in liquid.
  • Do Ahead: Beef can be cooked up to 5 days ahead. Store in braising liquid (to keep it from drying out) in an airtight container and chill, or freeze up to 2 months. Before reheating, break off and discard fat cap that forms on top.
  • Cooks' Note: To cook in a slow cooker, transfer to a slow cooker instead of oven and cook on high for 4 hours or on low for 8 hours.

SUNDAY POT ROAST



Sunday Pot Roast image

Provided by Kelsey Nixon

Categories     main-dish

Time 5h10m

Yield 8 servings

Number Of Ingredients 32

One 4-pound boneless chuck roast
Kosher salt and cracked black pepper
2 tablespoons vegetable or olive oil, plus more if needed
2 carrots, chopped
2 celery ribs, chopped
1 yellow onion, chopped
1 bundle various fresh herbs, such as tarragon, rosemary, parsley, tied with twine
4 cloves garlic, chopped
1 cup dry red wine, such as cabernet sauvignon
2 1/2 cups low-sodium beef broth
2 cups watercress
1 cup picked fresh parsley leaves
Lemon juice, for drizzling
Olive oil, for drizzling
Salt and freshly cracked black pepper
1/4 cup sliced almonds, toasted
Risotto Cakes, for serving, recipe follows
3 cups low-sodium chicken broth
3 tablespoons unsalted butter
2 large shallots, minced (about 1/2 cup)
1 cup Arborio rice
3/4 cups dry white wine
5 ounces frozen peas, defrosted
1/3 cup lemon juice
1 tablespoon lemon zest
1 1/4 cups freshly grated Parmesan
4 ounces low-moisture shredded mozzarella
Salt and freshly ground black pepper
1 cup all-purpose flour, for dredging
2 eggs, beaten
1 1/2 cups panko breadcrumbs
Vegetable oil, for frying

Steps:

  • Preheat the oven to 350 degrees F.
  • Using paper towels, pat the roast dry to help get a great crust on the meat. Sprinkle the roast generously with salt and pepper. In a large Dutch oven over medium heat, add 2 tablespoons oil and heat until glossy. Add the roast and brown on all sides. Remove and transfer to a cutting board or a large plate.
  • Add more oil to the pot if needed, along with the carrots, celery and onions. Season with salt and pepper. Add the fresh herb bundle and cook until the vegetables start to brown, 5 to 10 minutes. Add the garlic and continue cooking for another minute. Add 3/4 cup of the red wine and reduce by half, scraping up the seared bits and incorporating them into the juice. Then return the roast to the pot and add the beef broth. Bring the liquid to a simmer before covering with a tight-fitting lid and placing the pot in the oven. Allow the roast to cook until fork tender, 3 1/2 to 4 hours, turning once halfway through.
  • Remove from the oven and transfer the roast to a large cutting board. Tent with foil while the roast rests. Placing the Dutch oven back on the stovetop over medium-high heat, add the remaining 1/4 cup of red wine to the liquid and reduce by half at a simmer, about 10 minutes. Strain the sauce and season with salt and pepper. Shred the roast into big chunks and toss with the jus.
  • For the herb salad: Toss the watercress and picked parsley with the lemon juice and olive oil to taste. Season with salt and pepper and top with the toasted almonds
  • Serve on top of the Risotto Cakes and top with the fresh herb salad.
  • For the risotto: In a medium saucepan, heat the chicken broth to a simmer. In a separate saucepan, melt the butter over medium-high heat. Add the shallots to the butter, cooking until fragrant and translucent, about 2 minutes. Add the Arborio rice and lightly toast, stirring to coat in the butter and shallots. Add the white wine, continuing to cook while stirring until the wine is absorbed. You should be able to run your spoon through the risotto and have the indentation stay.
  • Using a ladle, add enough of the warm chicken broth to cover the rice, stirring constantly over medium heat until the broth is completely absorbed. Repeat the process 3 more times, adding the broth in stages while continuing to stir. Once all of the chicken broth has been added and the rice is tender, add the peas, lemon juice and lemon zest and stir to combine.
  • Remove from the heat and stir in the Parmesan, mozzarella and season with salt and pepper. Cool the risotto by spreading it evenly over a sheet tray. Cover with plastic wrap and chill in the refrigerator for 20 to 30 minutes.
  • Once the risotto is cooled, form the mixture into burger-size patties, about 1-inch thick. Set up a dredging station with the flour in one dish, beaten eggs in another and panko breadcrumbs in another. Dip the rice patties into the flour, then into the eggs and finally coat them in the panko breadcrumbs.
  • In a large skillet, heat 1/2-inch vegetable oil over medium heat until a pinch of panko sizzles when dropped in the oil. Working in batches of 2 to 3, fry the risotto cakes until golden brown, 2 to 3 minutes per side (use a fish spatula under the cake and the back of a fork on top to help stabilize while flipping). Transfer to a wire rack, which will help them stay crispy. Season with salt and they are ready to serve. Yield: 6 large cakes.

BRAISED SUNDAY POT ROAST



Braised Sunday Pot Roast image

Provided by Food Network

Categories     dessert

Time 4h

Yield 8 servings

Number Of Ingredients 9

3 tablespoons unsalted butter
1 1/2 cups chopped onion
1 cup carrots, chopped
1/4 cup vegetable oil
5-pound beef roast, (chuck, rump or bottom round) covered with a layer of fat and tied
2 cloves garlic, each cut into slivers
2 tomatoes, chopped
Bouquet garni parsley, leeks, bay leaf, celery stalk, sprig thyme or teaspoon dried thyme
Salt and pepper

Steps:

  • Preheat the oven to 350 degrees. In a casserole large enough to hold the meat, heat the butter. When foaming subsides add the onions and carrots and saute for about 10 minutes or until they take on some color. With a slotted spoon remove them and reserve for later.
  • Add the oil to the casserole and heat over high heat. Add the beef and brown the meat on all sides; this should take 15 minutes to get a deep golden color. Return the vegetables to the casserole, stuffing them underneath the meat. Add the garlic, tomatoes, bouquet garni. Heat the casserole until you hear it sizzle, drape the meat loosely with aluminum foil, cover the casserole tightly and place it in the lower third of the oven.
  • Cook for 1 hour, turn the meat over, lower the heat to 325 and continue to cook until the beef is tender, another 1 1/2 to 2 hours. Remove the meat to a platter. Strain cooking juices into a saucepan, pressing down hard on the vegetables to extract their liquid. Let liquid settle for a minute, then skim off surface fat. Heat the liquid and reduce slightly; adjust seasoning. Slice the roast and spoon the gravy over the top. Serve with braised carrots and boiled parslied potatoes (make extra for cold potato salad and beef salad next day).

Tips:

  • To ensure the beef roast is evenly browned, sear it in a hot skillet before braising.
  • Use a Dutch oven or heavy-bottomed pot with a tight-fitting lid to braise the beef roast. This will help create a moist and flavorful cooking environment.
  • Add a variety of vegetables and herbs to the braising liquid for extra flavor. Some good options include carrots, celery, onions, garlic, thyme, and rosemary.
  • Braising is a low and slow cooking method, so be patient and allow the beef roast to cook for at least 2-3 hours, or until it is fall-apart tender.
  • Serve the braised beef roast with mashed potatoes, roasted vegetables, or your favorite sides.

Conclusion:

Braised beef roast is a classic comfort food that is perfect for a Sunday dinner. It is easy to make and can be tailored to your own taste preferences. With a little planning and preparation, you can create a delicious and satisfying meal that your family and friends will love.

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