This slow-braised beef recipe delivers incredibly tender meat drenched in a rich, savory gravy, served over creamy mashed potatoes and paired with perfectly roasted asparagus. It’s a cozy and elegant dish that’s ideal for Sunday dinners or special occasions.
Ingredients:
2.5 to 3 lbs beef chuck roast
1 tablespoon olive oil
1 large onion, sliced
3 garlic cloves, minced
2 tablespoons tomato paste
2 cups beef broth
1/2 cup red wine (optional, or use more broth)
1 teaspoon dried thyme
1 teaspoon dried rosemary
1 bay leaf
Salt and black pepper to taste
Fresh parsley, for garnish
For the mashed potatoes:
2 lbs russet potatoes, peeled and cubed
4 tablespoons butter
1/2 cup milk (or more to desired consistency)
Salt and pepper to taste
1 tablespoon chopped chives or parsley (optional)
For the roasted asparagus:
1 bunch fresh asparagus, trimmed
1 tablespoon olive oil
1 garlic clove, minced
Salt and pepper to taste
Continue the instructions on the next page.
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