Slow-Braised Beef Roast with Potatoes 

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Why This Dish Is So Special

Slow-braised beef works because time does the magic:

  • Tough cuts become incredibly tender
  • Flavors deepen and concentrate
  • The sauce turns rich and glossy
  • Potatoes absorb beefy goodness

This is not fast food — it’s slow food done right.

Best Cut of Beef for This Recipe

For perfect results, choose:

  • Beef chuck roast
  • Beef shoulder
  • Beef blade

These cuts contain connective tissue that breaks down during slow cooking, giving you melt-in-the-mouth texture.

Avoid lean cuts — they will dry out.

Ingredients Overview

Main Ingredients

  • 1.5–2 kg beef chuck roast
  • 1 kg potatoes (Yukon Gold or baby potatoes)
  • 2 tablespoons olive oil
  • 1 tablespoon butter
  • Salt & black pepper (to taste)

Aromatics & Flavor Base

  • 2 large onions, finely chopped
  • 4 cloves garlic, minced
  • 2 tablespoons tomato paste
  • 1 tablespoon flour (optional, for thickening)

Braising Liquid & Herbs

  • 500 ml beef stock
  • 150 ml red wine (optional but recommended)
  • 2 sprigs fresh thyme
  • 1 bay leaf
  • Optional: rosemary sprig

Preparing the Beef

Step 1: Bring beef to room temperature

Remove beef from the fridge 30 minutes before cooking.

Pat it completely dry with paper towels.

Dry meat = better browning.

Step 2: Season generously

Season all sides with:

  • Salt
  • Black pepper

Do not be shy — this is a large cut of meat.

Searing the Beef (Very Important)

Step 1: Heat the pot

Use a heavy oven-safe pot or Dutch oven.

Heat olive oil and butter over medium-high heat.

Step 2: Sear all sides

Sear the beef 3–4 minutes per side, until deeply browned.

This step builds the foundation of flavor.

Remove beef and set aside.

Building the Flavor Base

Step 1: Cook onions

Lower heat to medium.

Add onions to the same pot and cook 8–10 minutes, stirring occasionally, until golden and soft.

Step 2: Add garlic & tomato paste

Add garlic and tomato paste.

Cook for 1 minute until fragrant.

Optional: sprinkle flour and stir for 30 seconds.

Deglazing the Pot

Step 1: Add wine

Pour in red wine and scrape the bottom of the pot to release all browned bits.

Let it simmer 2–3 minutes to reduce slightly.

Step 2: Add stock & herbs

Add beef stock, thyme, bay leaf, and rosemary.

Return beef to the pot, making sure it’s partially submerged.

Slow Braising (Oven Method)

Step 1: Preheat oven

Preheat oven to 160°C (325°F).

Step 2: Cover and cook

Cover pot tightly and transfer to oven.

Braise for 2.5–3 hours, turning the beef once halfway.

The meat is ready when a fork slides in easily.

Adding the Potatoes

Step 1: Prepare potatoes

Peel if desired, or leave skins on.

Cut into large chunks so they don’t fall apart.

Step 2: Add to pot

Add potatoes during the last 60 minutes of cooking.

Spoon some sauce over them so they absorb flavor.

Final Reduction & Finishing

Step 1: Uncover and reduce

Remove lid for the last 20–30 minutes to thicken the sauce naturally.

Step 2: Adjust seasoning

Taste sauce and adjust:

  • Salt
  • Pepper

Remove bay leaf and herb stems.

Resting the Beef (Do Not Skip)

Let beef rest 15 minutes before slicing.

This allows juices to redistribute and keeps meat tender.

Texture & Flavor Breakdown

  • Beef: Fall-apart tender, juicy
  • Potatoes: Soft, buttery, infused with sauce
  • Sauce: Rich, savory, glossy
  • Aroma: Beefy, herby, comforting

This dish tastes even better the next day.

Serving Suggestions

Serve with:

  • Crusty bread
  • Steamed vegetables
  • Simple green salad
  • Mashed potatoes instead of chunks (optional)

Perfect for family dinners, weekends, or special occasions.

Storage & Reheating

  • Refrigerate up to 4 days
  • Freeze up to 2 months
  • Reheat gently on stovetop or oven

Flavor improves after resting overnight.

Common Mistakes to Avoid

  • Skipping the sear
  • Using lean beef
  • Cooking at high temperature
  • Not enough liquid
  • Cutting beef too early

Avoiding these guarantees restaurant-quality results.

Easy Variations

Rustic Version

  • Add carrots and celery

Garlic Lovers

  • Add whole garlic cloves

No Wine Version

  • Replace wine with extra beef stock

Spicy Twist

  • Add chili flakes

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Final Thoughts

This slow-braised beef roast with potatoes is the kind of dish that earns silence at the table — because everyone is too busy enjoying it. Deeply flavorful, comforting, and timeless, it’s a recipe you’ll return to again and again.

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