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Slow Braised Beef Pot Roast with mashed potatoes and broccoli sitting on white plate. There's a fork and knife on plate.

Slow Braised Beef Post Roast {Braising with B}

Libby with Lemony Thyme
Course Entree


  • 1 3-4 lb. Beef chuck roast
  • salt & pepper
  • 3 slices bacon
  • 1 onion big chunks
  • 15 Baby Carrots
  • 2 cups rich beef stock
  • 8 oz. mushrooms stems on & halved
  • 1/2 cup good but not great cabernet or pinot noir
  • 2 Tbl. Worcestershire
  • 1/8 cup dried garlic or 3-4 fresh garlic cloves, minced
  • 1/8 cup dried shallot or 1-2 small shallot, thin sliced


  • Preheat oven to 300 degrees.
  • In a large Dutch oven, lay 3 slices of bacon across bottom over medium heat. Cook bacon until crispy, remove bacon and pour off all rendered fat.
  • Add roast and brown on all sides & edges, 2-3 minutes per side. Remove and add onions and carrots to pan and saute until tender, about 5 minutes.
  • Add wine and deglaze pan, scrapping all brown bits with wooden spoon. Return roast to pan, nestle in vegetables. Add beef stock to bring liquid up to just over half way up the roast. Then add mushrooms, garlic, shallot, Worcestershire, thyme.
  • Cover pan and braise in oven, checking each hour to insure slow burble (not boil). Reduce heat accordingly.
  • Total cooking time approx. 3 1/2 hours.


Best served with a mashed veggie, like potatoes or cauliflower and a green vegetable.