Slow-Braised Roast Beef in Gravy

Few meals feel as comforting as a tender roast beef slowly braised until it practically falls apart, surrounded by a rich, savory gravy. This Slow-Braised Roast Beef in Gravy is the kind of dinner that fills the kitchen with an irresistible aroma and turns a simple cut of beef into something deeply flavorful and satisfying.

The secret is patience. Instead of rushing the cooking process, the beef is first browned to build a flavorful crust, then gently braised in a savory mixture of broth, onions, garlic, and herbs. As the roast cooks slowly, the connective tissue breaks down, leaving the meat incredibly tender while the cooking liquid develops into a luscious gravy.

Serve it over mashed potatoes, buttered noodles, or fluffy rice, and you’ll have the ultimate comfort-food dinner.

Why You’ll Love This Roast

Deep, rich flavor: Browning the beef before braising creates a flavorful foundation that carries through the entire dish.

Fall-apart tenderness: Low, slow cooking transforms a tougher roast into exceptionally tender meat.

Homemade gravy: The flavorful braising liquid becomes a silky gravy that is perfect for spooning over everything on the plate.

Perfect for family dinners: Most of the cooking time is hands-off, making this an excellent meal for a relaxed weekend or special family dinner.

Ingredients

For the Roast

• 3–4 pounds beef chuck roast
• 2 tablespoons olive oil
• 1 large yellow onion, sliced
• 4 cloves garlic, minced
• 2 cups beef broth
• 1 tablespoon Worcestershire sauce
• 1 tablespoon tomato paste
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 2 bay leaves
• 1 teaspoon salt, plus more to taste
• ½ teaspoon freshly ground black pepper
• 2 large carrots, cut into chunks
• 2 celery stalks, cut into chunks

For the Gravy

• 3 tablespoons butter
• 3 tablespoons all-purpose flour
• 2–3 cups strained braising liquid
• Salt and black pepper, to taste
• 1 teaspoon Worcestershire sauce, optional

Step 1: Prepare the Beef

Take the chuck roast out of the refrigerator about 20–30 minutes before cooking. Pat the surface thoroughly dry with paper towels.

Season the roast generously on all sides with salt and black pepper. Drying the beef first is important because excess moisture can prevent it from developing the deep brown crust that gives braised dishes so much flavor.

Step 2: Sear the Roast

Heat the olive oil in a large Dutch oven or heavy oven-safe pot over medium-high heat.

Once the oil is hot, carefully place the roast into the pot. Sear it for approximately 4–5 minutes per side, turning it only when each side has developed a deep golden-brown crust.

Don’t worry about cooking the center at this stage. The goal is simply to brown the outside.

Once browned, transfer the roast to a plate and set it aside.

Step 3: Build the Flavor Base

Reduce the heat to medium and add the sliced onion, carrots, and celery to the same pot.

Cook for about 5–7 minutes, stirring occasionally, until the vegetables begin to soften and the onions become lightly golden.

Add the minced garlic and cook for another 30–60 seconds.

Stir in the tomato paste and cook for about one minute. Cooking the tomato paste briefly helps deepen its flavor and removes some of its raw taste.

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