Braised Beef And Carrots Recipe

Cooking Instructions

1. 1

   Prepare the Beef

   Preheat your oven to 325°F (165°C). Season the beef chuck roast with salt and black pepper. In a large Dutch oven, heat olive oil over medium-high heat. Sear the beef on all sides until browned, about 4-5 minutes per side. Remove the beef and set aside.

2. 2

   Sauté Vegetables

   In the same pot, add chopped carrots and any other seasonal veggies. Sauté for about 5 minutes until slightly softened.

3. 3

   Deglaze and Braise

   Pour in the red wine and scrape any browned bits from the bottom of the pot. Bring to a simmer and then return the beef to the pot. Add beef broth, cover, and transfer to the oven. Braise for 2.5 to 3 hours, or until the meat is tender.

4. 4

   Make Garlic Mashed Potatoes

   While the beef is braising, peel and chop the Yukon Gold potatoes. Boil them in salted water until fork-tender, about 15-20 minutes. Drain and return to the pot. Add minced garlic and mash together with salt, black pepper, and a splash of olive oil or butter until creamy.

5. 5

   Prepare Gremolata

   Chop fresh parsley and mix it with the zest and juice of the lemon. This will be used as a fresh garnish for the dish.

6. 6

   Serve

   Once the beef is done, remove it from the oven and let it rest for a few minutes. Slice the beef and serve it with garlic mashed potatoes, braised carrots, and seasonal veggies. Top with the fresh gremolata before serving.