Braised Beef

Ingredients

• 2.5 lb Chuck Roast (bone‑in, trimmed of excess fat)
• 1 tbsp Kosher Salt (for seasoning the meat)
• 2 tbsp Olive Oil (for searing)
• 3 pcs Garlic Cloves (minced)
• 1 medium Onion (quartered)
• 1 pcs Bay Leaf
• 14 oz Canned Diced Tomatoes (drained if very watery)
• 1 tsp Ground Cumin
• 0.5 tsp Cayenne Pepper (adjust to heat preference)
• 1 tsp Paprika (sweet paprika preferred)
• 2 cup Water (enough to just cover the meat)

Instructions

1. Season the Beef

   Pat the chuck roast dry with paper towels, then rub all sides with 1 tbsp kosher salt.

   Time: PT5M

2. Sear the Roast

   Heat 2 tbsp olive oil in a skillet over medium‑high heat. Add the roast and sear each side until deep brown, about 3‑4 minutes per side.

   Time: PT10M

3. Transfer to Dutch Oven

   Using tongs, place the seared roast into the Dutch oven.

   Time: PT2M

4. Sauté Aromatics

   In the same skillet, add the minced garlic, quartered onion, and bay leaf. Sauté until the onion is translucent and fragrant, about 5 minutes.

   Time: PT5M

5. Add Tomatoes and Spices

   Stir in the canned diced tomatoes, 1 tsp ground cumin, 0.5 tsp cayenne pepper, 1 tsp paprika, and a pinch more salt if needed. Cook for 3 minutes to combine.

   Time: PT3M

6. Combine and Add Liquid

   Pour the tomato‑spice mixture over the roast in the Dutch oven. Add water until the meat is just covered (about 2 cups).

   Time: PT2M

7. Low‑and‑Slow Oven Braise

   Cover the Dutch oven with its lid and place it in a pre‑heated oven at 300°F. Braise for 5 hours, or until the meat is fork‑tender and easily shreds.

   Time: PT5H

   Temperature: 300°F

8. Rest

   Remove the pot from the oven and let the roast rest, still covered, for 10 minutes.

   Time: PT10M

9. Shred the Beef

   Using two forks, pull the meat apart into bite‑size shreds, mixing in some of the cooking liquid for extra moisture.

   Time: PT5M

10. Serve or Store

    Serve the shredded beef plain, in tacos, over rice, or as a sandwich filling. Cool any leftovers before refrigerating or freezing.

    Time: PT2M

Nutrition Facts

Calories

350

Protein

30 g

Carbohydrates

8 g

Fat

20 g

Fiber

2 g

Ingredient Substitutions

• Instead of Chuck Roast: Beef shoulder, Brisket
• Instead of Kosher Salt: Sea salt
• Instead of Olive Oil: Vegetable oil, Canola oil
• Instead of Garlic Cloves: Garlic powder (1 tsp)
• Instead of Onion: Leeks, Shallots
• Instead of Bay Leaf: Dried thyme (1/2 tsp)
• Instead of Canned Diced Tomatoes: Fresh crushed tomatoes (1 cup)
• Instead of Ground Cumin: Ground coriander (1 tsp)
• Instead of Cayenne Pepper: Red pepper flakes (1 tsp)
• Instead of Paprika: Smoked paprika (1 tsp)
• Instead of Water: Beef broth for richer flavor

Equipment Needed

• Dutch Oven or Oven‑Safe Pot with Lid
• Skillet
• Cutting Board
• Chef's Knife
• Wooden Spoon or Spatula
• Tongs
• Measuring Cups and Spoons
• Oven

Critical Steps — Do Not Skip

• Seasoning and searing the chuck roast to develop a deep flavor crust.
• Braising at a low temperature (300°F) for a full five hours to break down connective tissue.

Chef Tips from the Video

• Use a bone‑in roast; the marrow adds richness to the sauce.
• Add a splash of red wine or balsamic vinegar with the tomatoes for deeper flavor.
• For extra aromatics, toss in a sprig of fresh thyme or rosemary with the bay leaf.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 4 days.

Freezer: Freeze in portioned bags for up to 2 months.

Room temperature: Do not keep at room temperature for more than 2 hours.

Make-Ahead Tips

• The braised beef can be made a day ahead; the flavors improve after resting.
• Reheat gently on the stovetop with a splash of water or broth.

Frequently Asked Questions