Rustic Slow-Braised Spiced Beef Roast with Aromatic Herbs
🧾 Ingredients:
1.5 kg beef chuck roast
2 tablespoons olive oil
1 large onion, sliced
4 cloves garlic, minced
2 carrots, chopped
2 celery stalks, chopped
1 cup beef broth
½ cup red wine (optional)
2 tablespoons tomato paste
1 tablespoon Worcestershire sauce
1 teaspoon smoked paprika
1 teaspoon ground cumin
1 teaspoon dried thyme
1 teaspoon dried rosemary
½ teaspoon ground cinnamon
Salt & freshly ground black pepper, to taste
2 bay leaves
Fresh parsley, for garnish
👩🍳 Instructions:
- Preheat oven
Set to 160°C (325°F). - Season the beef
Pat the roast dry and season generously with salt and black pepper on all sides. - Sear for flavor
Heat olive oil in a large Dutch oven over medium-high heat.
Sear the beef for 4–5 minutes per side until deeply browned.
Remove and set aside. - Build the base
In the same pot, add onion, carrots, and celery.
Cook for 5–7 minutes until softened.
Add garlic and cook for 30 seconds. - Add spices & paste
Stir in tomato paste, smoked paprika, cumin, thyme, rosemary, and cinnamon.
Cook for 1–2 minutes to release flavors. - Deglaze
Pour in red wine (if using) and scrape up all browned bits from the bottom.
Let it simmer for 2–3 minutes to reduce slightly. - Add liquids
Pour in beef broth and Worcestershire sauce. Stir well. - Braise
Return the beef to the pot. Add bay leaves.
Cover and transfer to the oven.
Cook for 3–3½ hours, or until fork-tender. - Finish
Remove bay leaves. Let the roast rest for 10 minutes before slicing or shredding.
Spoon the rich sauce and vegetables over the top.
🍽️ Serving Ideas:
Creamy mashed potatoes
Buttered noodles
Rice or couscous
Crusty bread for soaking up the sauce
💡 Tips:
Low and slow is key for melt-in-your-mouth beef.
If you want a thicker sauce, remove the roast and simmer the liquid uncovered for 10–15 minutes.
The flavors get even better the next day.