Cut It with Your Fork Beef
Indulge in the ultimate comfort food with this "Cut It with Your Fork Beef" recipe, a slow-cooked masterpiece that yields irresistibly tender beef chuck roast infused with rich, savory flavors. Perfectly seasoned and seared to golden perfection, the beef is braised alongside aromatic vegetables, fragrant thyme, and optional red wine, creating a mouthwatering dish that practically melts in your mouth. The low-and-slow cooking method ensures a fork-tender texture, while a silky, optional gravy takes this dish to the next level. Ready in just 20 minutes of prep and perfect for cozy family dinners or special occasions, this hearty meal pairs beautifully with mashed potatoes or crusty bread for soaking up every last drop of the luscious broth. Keywords: tender beef chuck roast, slow-cooked recipe, comforting braised beef, easy dinner ideas.
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Recipe Information
Ingredients
- 3 pounds beef chuck roast
- 2 tablespoons olive oil
- 2 teaspoons salt
- 1 teaspoon freshly ground black pepper
- 4 pieces garlic cloves, minced
- 1 large yellow onion, diced
- 3 medium carrots, peeled and chopped into 1-inch pieces
- 2 stalks celery stalks, chopped into 1-inch pieces
- 2 cups low-sodium beef broth
- 1 cup red wine (optional)
- 2 pieces bay leaves
- 4 sprigs fresh thyme sprigs
- 2 tablespoons all-purpose flour (optional, for thickening)
- 2 tablespoons water (optional, for flour slurry)
Instructions
Season the beef chuck roast generously with salt and pepper on all sides.
Heat the olive oil in a large, heavy-bottomed Dutch oven or oven-safe pot over medium-high heat.
Sear the beef on all sides until a deep golden crust forms, about 4-5 minutes per side. Remove the beef and set aside.
In the same pot, reduce the heat to medium and add the diced onion, minced garlic, carrots, and celery. Sauté for 5-7 minutes until softened and fragrant.
Deglaze the pot by pouring in the red wine (if using) or 1/2 cup of the beef broth. Scrape up any browned bits from the bottom of the pot with a wooden spoon.
Return the seared beef to the pot. Pour in the remaining beef broth, ensuring the liquid covers about 2/3 of the beef.
Add the bay leaves and thyme sprigs to the pot. Bring the mixture to a gentle simmer.
Cover the pot with a tight-fitting lid and transfer it to a preheated oven set to 325°F (163°C).
Cook for 3 1/2 to 4 hours, turning the beef halfway through, until the meat is fork-tender.
Once cooked, remove the beef from the pot and set aside to rest for 10 minutes. Discard the bay leaves and thyme sprigs.
If you prefer a thicker gravy, mix the flour and water to form a slurry. Stir it into the pot and simmer over medium heat on the stovetop until the gravy thickens, about 5 minutes.
Slice or shred the beef as desired and serve hot with the vegetables and gravy.
Nutrition Facts
Calories |
4082 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 302.0 g | 387% | |
| Saturated Fat | 113.4 g | 567% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1021 mg | 340% | |
| Sodium | 5970 mg | 260% | |
| Total Carbohydrate | 52.9 g | 19% | |
| Dietary Fiber | 8.7 g | 31% | |
| Total Sugars | 14.1 g | ||
| Protein | 255.3 g | 511% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 332 mg | 26% | |
| Iron | 38.9 mg | 216% | |
| Potassium | 5040 mg | 107% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
