This simple and delicious braised beef roast is easy to prepare and makes for a great family dinner. Can be made with a chuck roast, rump roast, or any other large cut of meat.
(Gluten Free, Grain Free, Paleo, AIP Option, GAPS Options, Egg Free, Soy Free, Nut Free, Refined Sugar Free)
Braised Beef Roast
(Gluten Free, Grain Free, Paleo, AIP Option, GAPS Options, Egg Free, Soy Free, Nut Free, Refined Sugar Free) This simple and delicious braised roast is easy to prepare and makes for a great family dinner. Can be made with a chuck roast, rump roast, or any other large cut of meat.
- 4-5 lb Alderspring organic grass fed beef chuck roast or any other large cut of grass-fed beef, fresh or thawed
- olive oil or butter
- 1 bulb of fresh garlic
- 2 bay leaves
- 2 large onions
- vinegar or lemon juice
- Sprinkle roast liberally with salt and coarse pepper. Sear in hot olive oil or butter in a fry pan or Dutch oven (the latter is better because you can use it in the oven as well).
- Add 1 cup water, the bay leaves, and about 3 tablespoons of vinegar or lemon juice.
- Slice onions coarsely, brown in a bit of oil, and place on top of the meat. Coarsely chop all 2 bulbs of garlic and place on top of the onions.
- Bake 350 degrees F for about 2 hours, then turn the oven down to 250 degrees F and cook for another 3-5 hours before eating.
your times are off on your directions. It says total time 2 hours, but then in the directions it says 2 hours then another 3-5 hours!
Hi there. You say total cook time is 2.5 hours and in the recipe itself after cooking for 2 hours you say to turn down the oven and then cook another 3-5 hours before eating. Can you clarify please?
Hi Christine! Sorry, that was an error on my part in the recipe. The actual time is cook for 2 hours, then another 3-5 at the lower temperature. I’ll be sure to correct the recipe! Thanks for pointing that out!
What do you do for gravy or sauce with this recipe??
Hey! Sorry for the delayed response. We often make a simple gravy by boiling the broth from the bottom of the roast, adding some seasonings (rosemary and sage, usually), then adding about a tablespoon of cornstarch that has been mixed with about 1-2 tablespoons cold water. Stir and allow the mix to return to a boil and thicken, then remove from heat.