Sugar-Free Classic Braised Beef
Savor the rich, hearty flavors of our Sugar-Free Classic Braised Beef, a wholesome twist on a timeless comfort food. This recipe features a tender, melt-in-your-mouth boneless beef chuck roast slow-cooked to perfection with a medley of aromatic vegetables, herbs, and beef broth. Free from added sugars, this dish highlights the natural sweetness of sautéed onions and carrots, enhanced with a splash of balsamic vinegar for tangy depth. Perfect for family dinners or special occasions, this one-pot recipe involves minimal prep and lets the oven do the work, creating a deeply flavorful, fuss-free meal that serves up to eight people. Pair it with mashed potatoes, roasted vegetables, or simply enjoy it as-is for the ultimate sugar-free indulgence.
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Recipe Information
Ingredients
- 3 pounds boneless beef chuck roast
- 2 teaspoons salt
- 1 teaspoon black pepper
- 2 tablespoons olive oil
- 1 large yellow onion
- 3 medium carrots
- 3 celery stalks
- 3 garlic cloves
- 3 cups beef broth
- 2 tablespoons balsamic vinegar
- 2 bay leaves
- 1 teaspoon thyme
- 1 teaspoon rosemary
- 2 tablespoons parsley
Instructions
Begin by seasoning the beef chuck roast with salt and pepper evenly on all sides.
Heat a large Dutch oven or thick-bottomed pot over medium-high heat and add olive oil.
Once the oil is hot, sear the beef on each side until it achieves a deep brown color, approximately 4-6 minutes per side. Remove the beef and set aside.
Peel and slice the onion into thick wedges. Wash, peel, and chop carrots into 1-inch pieces. Wash and chop celery into 1-inch pieces. Mince the garlic.
In the same pot, add the onion, carrots, celery, and garlic. Sauté for about 5 minutes until the vegetables start to soften.
Return the beef to the pot and pour in the beef broth and balsamic vinegar, ensuring the beef is mostly submerged.
Add bay leaves, thyme, and rosemary. Stir the ingredients gently to combine.
Bring the liquid to a simmer, cover the pot, and transfer it to a preheated oven at 300°F (150°C).
Braise for about 3.5 to 4 hours until the beef is fork-tender. Check once halfway through and add more broth if necessary to keep the beef covered.
Once ready, remove the pot from the oven. Stir in chopped parsley before serving.
Optionally, strain the sauce and reduce it on the stovetop for a thicker consistency if desired. Serve the beef along with the cooked vegetables and sauce.
Nutrition Facts
Calories |
3922 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 302.9 g | 388% | |
| Saturated Fat | 114.3 g | 572% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 1021 mg | 340% | |
| Sodium | 8469 mg | 368% | |
| Total Carbohydrate | 48.9 g | 18% | |
| Dietary Fiber | 11.8 g | 42% | |
| Total Sugars | 22.8 g | ||
| Protein | 258.9 g | 518% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 416 mg | 32% | |
| Iron | 40.7 mg | 226% | |
| Potassium | 5430 mg | 116% | |
*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.
