My Family No Longer Wants Steak Since I Cook Beef THIS Way!

Tender beef, juicy pot roast, and a rich creamy sauce, this simple beef recipe shows how an inexpensive cut of beef can turn into an incredibly tender braised dish. For this pot roast, I use beef chuck and slowly braise the meat with red wine, tomatoes, beef broth, and spices until it nearly falls apart on its own.

You don’t need an expensive beef tenderloin to prepare wonderfully tender and juicy meat. The key is a good sear, enough time, and a flavorful sauce. After 2 to 3 hours, the beef is beautifully soft, and the sauce develops a particularly intense flavor from the tomatoes, red wine, onions, and the long cooking time.

At the end, the sauce is finely puréed and enriched with a bit of cold butter, making it wonderfully creamy and a perfect match for the braised beef. I serve it with classic mashed potatoes, but potatoes, rice, spaetzle, or dumplings also pair excellently.

If you want to braise beef until it's butter-tender, prepare a classic pot roast, or simply seek a special Sunday meal for the whole family, you should definitely try this recipe.

With love,
Your Anna 🤗

📋 INGREDIENTS:

For the beef:
1.5 kg (52.9 oz) beef roast "Chuck"
3 large tomatoes
3 large onions
5 cloves of garlic
2 tbsp tomato paste
1 tsp pickled green pepper
250 ml (1 cup) dry red wine
500 ml (2 cups) beef broth
1 tsp smoked paprika
1 tsp black pepper
2 sprigs of thyme
2 bay leaves
Salt to taste
Oil for searing
30 g (1.1 oz) butter

For the mashed potatoes:
1 kg (35.3 oz) starchy potatoes
70 g (2.5 oz) butter
180 ml (¾ cup) warm milk
Salt
A pinch of nutmeg

#Beef #PotRoast #BeefRecipe