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Braised Beef With Potatoes

User Rating 5 Star Rating (1 Review)


Braised Beef Pot Roast

Braised Beef Pot Roast

Diana Rattray
This beef is slowly braised with mushrooms and red wine, along with other vegetables, for a tender and delicious pot roast special enough for a Sunday dinner.


  • 1 boneless beef chuck roast, 3 to 4 pounds
  • 1 tablespoon Cajun seasoning
  • Salt and pepper
  • 2 tablespoons olive oil
  • 2 medium onions, halved, sliced
  • 8 ounces small whole mushrooms or thickly sliced mushrooms
  • 2 medium bell peppers, red or combination of red and green or other colors
  • 1 cup red wine
  • 1 cup beef broth or chicken broth
  • 2 1/2 pounds medium red potatoes, peeled, halved


Cut excess fat from the roast and rub it all over with the Cajun seasonings; sprinkle with salt and pepper. Put it in a food storage bag or bowl; seal or cover and refrigerate for at least 1 hour.

In a large pot or braising pan, heat olive oil over medium-low heat; add the onions and cook, stirring frequently, for about 15 to 20 minutes, or until the onions are tender and browned. Add the mushrooms and peppers and cook for about 3 minutes longer. Remove the vegetables to a plate and turn the heat up to medium-high. Sear the seasoned roast on all sides. Add the cooked vegetables, wine, and broth; bring to a boil. Reduce heat to medium and cook, uncovered, for 10 to 15 minutes, or until reduced by about one-third. Cover and reduce heat to low. Simmer for 3 1/2 hours. Add the potatoes and continue cooking for about 30 to 45 minutes longer, or until the potatoes are tender.
Serves 6.

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User Reviews

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 5 out of 5
Fantastic, Member tiffdaigle

I did everything exactly as written and it come out so wonderful. The roast was so tender and had perfect flavor.

19 out of 19 people found this helpful.

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