Saturday Dinner: Oven-Braised Roast Beef

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The In Laws came over for pizza on Friday night, so we did dinner solo on Saturday. Ideally, we were looking at something quick in order to finish, wash dishes and be on the couch for the Syracuse-Duke game at 6:30 p.m. Well, kinda. The Kid is going to bed around 7 p.m. right now, so the last half hour of her day is spent viewing a Doc McStuffins stored on the DVR. So, we lost the first 30 minutes of the game, but were back for the fireworks in the second half and overtime.

Ideally, I wanted to roast something during the day and beef is as good a choice as anything. While I enjoy a nice roast beef and haven’t done one recently, an all-day braised roast is just as good. Robyn Stone’s recipe at Add a Pinch was my guide for ingredients and heat. Rather than think for myself, I decided to let her do the heavy lifting. Typical Jared move…make the women do the work and I come in later to grab the glory at dinnertime. Ha!

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So, like I said, this was really easy, but not quick. There are very intricate pot roasts out there, including one I made last year. This stands by a core of basic ingredients and lets the long heat work its magic on the fatty tendons of the chuck roast.

WHAT WORKED: Simplicity

WHAT DIDN’T: I wish there was a little more liquid afterwards, but it was fine overall.

WHAT DID THE WIFE SAY: Her: “That juice is really good.” Me: “It’s melted fat.” Her: “I know. It’s really tasty.”

WILL IT MAKE ANOTHER APPEARANCE: Yeah. This might become the go-to pot roast around here for the future.

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2014-02-01 at 15-46-55Oven-Braised Roast Beef
By Robyn Stone at Add A Pinch

  • 2 lbs. chuck roast
  • 2 tbsp. olive oil
  • 1 tbsp. Worcestershire sauce
  • 2 cloves garlic, minced
  • 1 medium onion, chopped
  • 3 small potatoes, scrubbed and quartered
  • 3 large carrots, scrubbed and sliced into 3″ slices
  • 3 celery stalks, scrubbed and sliced into 3″ slices
  • 1 teaspoon each thyme and rosemary (JARED’S NOTE: I used herbes de provence)
  • 3 cups water

Preheat oven to 350 degrees. Heat olive oil in Dutch oven (or braising pan) over medium heat.

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Add chuck roast and brown on both sides of meat, about 3-5 minutes per side. Reduce temperature and add all remaining ingredients.

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Cover Dutch oven and place in 350 degree oven.

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Cook for approximately 2 hours until meat is fork-tender.

Allow meat to rest about 3-5 minutes before serving.


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