Braised Roast Beef
Tender braised roast beef infused with mustard, rosemary, and red wine, complemented by carrots and onions, perfect for a hearty family dinner or special occasion.
Ingredients
Instructions
- Spread Dijon mustard over the meat.
- Sprinkle dried crumbled rosemary and freshly ground pepper over the meat.
- Place the meat on a rack, fat side up, in a heavy pan with a tight lid.
- Put the pan in a 450°F oven, uncovered, to brown the meat.
- Remove the pan from the oven and turn the meat using tongs (do not use a fork).
- Pour the heated red wine over the meat.
- Add chopped carrots and onion rings around the meat.
- Cover the pan with a lid.
- Reduce the oven temperature to 350°F and cook for 3 hours or until the meat is tender.
- During the last hour, add more red wine if needed for tenderness.
- When done, optionally add cooked gravy mix before serving.
Tips & Substitutions
For an extra layer of flavor, consider marinating the beef in the Dijon mustard and herbs overnight. If you prefer a different flavor profile, you can substitute the red wine with beef broth or a dark ale. Using a meat thermometer can help ensure the roast reaches the desired doneness; aim for around 135°F for medium-rare. Experimenting with spices like thyme or oregano can also enhance the dish.
Serving Suggestions
Serve the braised roast beef with a rich gravy made from the pan drippings for a comforting meal. It pairs beautifully with sides like mashed potatoes or roasted vegetables. For a refreshing contrast, consider serving a chilled Chopped Shoe Peg Corn Salad alongside. This dish also complements well with crusty bread for soaking up the flavorful juices.
Storage & Reheating
Leftover braised roast beef can be stored in an airtight container in the refrigerator for up to 4 days. To reheat, place the beef in a covered dish with a splash of beef broth or gravy and warm it in the oven at 300°F until heated through. You can also slice and serve it cold in sandwiches for a delicious lunch option.
Nutrition & Diet Analysis (per serving)
Each serving of Braised Roast Beef contains roughly 86 calories, with 2g protein, 9g carbohydrates, and 3g fat. It is a good source of vitamin A (19% of the Daily Value) and vitamin C (10% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different cut of beef for this recipe?
Yes, you can use other cuts like chuck roast or brisket, which will also become tender when braised. Just keep in mind that cooking times may vary slightly depending on the thickness and type of meat. Always check for tenderness before serving to ensure the best results.
How do I know when the meat is done cooking?
The best way to check for doneness is to use a meat thermometer. For tender roast beef, aim for an internal temperature of 135°F for medium-rare, 145°F for medium, and 160°F for well-done. Additionally, the meat should easily shred with a fork when fully cooked.
Can I prepare this dish in advance?
Absolutely! Braised roast beef can be made a day ahead. After cooking, allow it to cool, then store it in the refrigerator. The flavors will deepen overnight. Reheat gently before serving, adding a little liquid if necessary to keep it moist.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).