The Renowned Mr Brown
Discover the rich, slow-braised allure of *The Renowned Mr Brown*, a comforting classic that pairs tender beef chuck roast with a symphony of aromatic vegetables, hearty herbs, and a luscious red wine-infused sauce. This recipe highlights the art of searing and oven-braising, ensuring every bite of beef is melt-in-your-mouth perfection. The deeply caramelized notes of onions, carrots, and garlic marry harmoniously with tomato paste and fresh thyme, while a touch of butter adds silky richness to the reduced sauce. Perfect for impressing guests or indulging in a cozy family dinner, this 3-hour masterpiece is best served over creamy mashed potatoes or alongside crusty bread to savor every drop of its flavorful braising liquid. Whether you’re in search of a show-stopping Sunday roast or an upscale comfort food dish, *The Renowned Mr Brown* is your ultimate go-to recipe for savory satisfaction.
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Recipe Information
Ingredients
- 3 pounds beef chuck roast
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
- 2 tablespoons all-purpose flour
- 2 tablespoons olive oil
- 1 large yellow onion
- 3 medium carrots
- 2 medium celery stalks
- 4 large garlic cloves
- 2 tablespoons tomato paste
- 1 cup dry red wine
- 2 cups beef broth
- 2 leaves bay leaves
- 4 sprigs fresh thyme sprigs
- 2 tablespoons butter
- 2 tablespoons flat-leaf parsley
Instructions
Preheat your oven to 300°F (150°C).
Season the beef chuck roast generously with kosher salt and black pepper on all sides.
Dredge the seasoned beef lightly in flour, shaking off any excess.
In a large Dutch oven, heat olive oil over medium-high heat. Sear the beef on all sides until deeply browned, about 4-5 minutes per side. Remove the beef and set aside.
Peel and chop the onion, carrots, and celery into medium dice. Mince the garlic.
Add the onion, carrots, and celery to the Dutch oven. Sauté for 5-7 minutes until softened and lightly caramelized.
Stir in the minced garlic and tomato paste, cooking for 1-2 minutes until fragrant and the tomato paste darkens in color.
Deglaze the pot by pouring in the red wine, scraping up any browned bits from the bottom. Simmer for 2-3 minutes to reduce slightly.
Return the beef to the pot and add the beef broth, bay leaves, and thyme sprigs. The liquid should come about halfway up the sides of the meat.
Bring the mixture to a simmer, then cover the pot with a tight-fitting lid and transfer it to the preheated oven.
Braise the beef in the oven for about 2.5 to 3 hours, or until the meat is fork-tender and easily pulls apart.
Carefully remove the beef to a platter and tent it with foil to keep warm.
Discard the bay leaves and thyme sprigs from the braising liquid. Place the pot back on the stovetop over medium heat and simmer to reduce the sauce slightly, about 10-15 minutes.
Whisk in the butter to create a glossy, rich sauce. Taste and adjust seasoning with salt and pepper if necessary.
Slice or shred the beef, then spoon the sauce generously over the meat.
Garnish with chopped parsley and serve with mashed potatoes, buttered noodles, or crusty bread for a complete meal.
Nutrition Facts
Calories |
4380 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 325.5 g | 417% | |
| Saturated Fat | 126.8 g | 634% | |
| Polyunsaturated Fat | 3.6 g | ||
| Cholesterol | 1086 mg | 362% | |
| Sodium | 4176 mg | 182% | |
| Total Carbohydrate | 71.1 g | 26% | |
| Dietary Fiber | 13.3 g | 48% | |
| Total Sugars | 23.1 g | ||
| Protein | 260.3 g | 521% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 422 mg | 32% | |
| Iron | 42.0 mg | 233% | |
| Potassium | 5848 mg | 124% | |
*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.
