Simple Everyday Braised Beef
This braised beef is one of those recipes I make on repeat because it’s simple, dependable, and makes life easier for the next few days.
I make this at least 1-2x a month as part of my high-protein meal preps to serve over rise or potatoes, next to a simple pasta or as tacos or sandwiches.
The chuck roast gets a quick sear and in the same pot, add broth, a few vegetables, and some simple seasoning, then let it bake low and slow until it’s fall-apart tender. That’s it. No complicated steps, no fancy ingredients, just a solid method that gives you deeply flavorful beef you can use all week for different meals.
If you want a nourishing, versatile meal prep staple that feels a little elevated, this braised beef is it.
What This Recipe Produces
One roast gives you:
- Tender shredded beef for meals throughout the week
- A rich cooking broth you can freeze and reuse
- Rendered tallow for sautéing or roasting
- Soft carrots ready to eat immediately
Ingredient notes
- Beef roast
I usually use a grass-fed beef chuck roast, but any braising cut will work. I’ve even made this with bison chuck and couldn’t even tell the difference.
- Broth
Any kind of beef or stock works fine here. I generally opt for organic beef broth or beef bone broth.
- Vegetables
I keep it simple with a few aromatics like onion, garlic and carrots. If I’m serving this over mashed potatoes with the vegetables, I’ll throw in some celery and peppers too.
- Seasoning
Honestly whatever you want here. I always add salt and black pepper, of course. My go-to spices for this are also paprika, chili powder, oregano, thyme and rosemary. I’ve added a pinch of brown sugar before too for a more caramelized sear.
What cut of beef to use
You can use any roast that benefits from low-and-slow cooking. The most traditional cut to use is a chuck roast because it has enough marbling and connective tissue to become really tender after several hours in the oven.
To make it more nutrient dense and a little leaner, I opt for grass-fed beef over conventional beef. Over-cooking lean meat or cooking it too fast can result in a tough/chewy texture so if you are using grass-fed beef, make sure to keep the oven temperature around 300F (148C) and give it at least 4-5 hours of cooking time (depending on the size).
Chuck roast generally come in packs that are anywhere from 1.5 lbs – 4 lbs. I usually make two 2 lb packs in the same pot (because my pot is wide) but in a standard 5qt dutch oven, I recommend one 3 lb roast. I keep all the rest of the ingredients the same regardless of the size.
The Method: How To Make Braised Beef
- Start by patting the beef dry with a paper towel. This helps it sear better and allows the seasoning to stick.
- Generously season the beef with your spices and rub them into the beef with your fingers.
- Heat a cast iron skillet or Dutch oven over medium-high heat with a little olive oil.
- Once the oil is hot, sear the beef until deeply browned on all sides, about 2 minutes per side.
- Once the roast is nicely browned, add the broth, vegetables, and seasoning around the beef.
- Cover with a lid or tightly with foil and transfer to a 300F oven for about 4 to 5 hours, or until the beef is fork-tender and easily pulls apart. Conventional beef will fall apart completely and melt in your mouth; grass-fed beef will give a little more resistance but should still easily be pulled apart.
- Once it’s done, let it rest in the braising liquid for a bit before shredding or slicing.
- See below for how I use the leftover broth and tallow.
What kind of pot to use
I use my cast iron bread pan to braise my beef. I flip it upside down so the deeper side of the dish is on the bottom holding the liquid. However, if your cast iron isn’t well seasoned or if you don’t want to be bothered with re-seasoning it every time, the simpler option is to use a Dutch oven or an enameled cast iron skillet.
It’s important that you keep it tight covered so the moisture is trapped inside so preferably any oven safe pot with a lid. If you don’t have one with a lid, make sure to wrap it tightly with foil.
Ways to serve it
You can use the beef in so many different ways. I use it similarly to ground beef or shredded chicken. Some of my favorites are:
- tucked into tacos or quesadillas
- piled onto ciabatta bread or focaccia with Swiss cheese, bbq sauce and pickled jalapeños
- served over mashed potatoes
- added to rice bowls
- add bbq and serve with mac & cheese (I do my a simple Mozzarella Pasta for my kids)
- served with eggs for breakfast as a replacement for steak and eggs
It’s one of those base recipes that makes the rest of your meals easier and even my kids love it so for that alone it’s worth making!
Saving the broth and tallow
One of my favorite parts of making braised beef is that you end up with more than just the meat.
I start by straining the broth into a large measuring cup. Make sure not to press any solids through the strainer so the broth stays clear and doesn’t turn muddy.
Chill the broth in the measuring cup. Once chilled, the fat rises to the top and solidifies, making it easy to separate and save the tallow.
I use the tallow for roasting vegetables, cooking eggs, or searing meat later on.
The broth can be spooned over the beef, used to reheat leftovers, turned into gravy, added to soups, or used to cook rice. I usually spoon a little over the shredded beef to keep it moist, then freeze the rest in silicone ice cube molds. The next time I make this, I use 1 to 2 broth cubes and add enough water to bring the liquid about halfway up the meat, since the frozen broth is much more concentrated.
Tips for the best braised beef
- Don’t skip the sear. That deep browning adds a lot of flavor to both the meat and the broth.
- Keep the oven low. A 300F oven gives the connective tissue time to break down without drying out the beef.
- Cover it well. You want the moisture trapped inside while it braises.
- Cook until truly tender. If it still feels tough, it probably just needs more time.
- Save the liquid. The broth and tallow are part of the payoff.
If you enjoyed this braised beef, I would love it if you left a review or a 5-star rating below.
As always, have a blessed day and happy cooking!
Love, B
