Oven Braised Fall-Apart Honey Mustard Roast Beef (Low and Slow)
Calories: 28
Adjust Servings Here: 6 servings
Description
Our ultimate pot roast recipe will have you drooling with anticipation and require minimal effort on those frantic weeknights. Imagine sinking your teeth into tender, juicy beef that has been slow-cooked to perfection, accompanied by a medley of flavors that will transport you to comfort food heaven.
Ingredients
For the marinade
- ¼ cup (60 g) Dijon mustard
- ¼ cup (85 g) honey
- 1 tsp sriracha sauce (adjust to taste for spiciness)
- 4 large Garlic cloves minced
- 2 tbsp (30 ml) Molasses
- 1 tsp Kosher salt
- ½ tsp black pepper
Fro the Pot Roast
- 3 - 4 lbs (1 ⅓ kg) Beef chuck roast
- 6 small Shallots peeled and halved
- 1 large Whole garlic bulb cut in half horizontally
- 2 stalks Leeks trimmed and cut into 3 pieces
- 1 cup (240 ml) red wine (choose a good-quality one)
- 2 cups (470 ml) Beef broth
- 1 cup (240 g) Black grapes
- ¼ tsp Salt and black pepper to taste
- 2 - 3 sprigs Fresh herbs (rosemary thyme, or bay leaves)
- 3 - 4 sprigs Fresh thyme
- 2 Bay leaves
Instructions
- Marinate the beef- In a bowl, combine mustard, honey, sriracha, garlic, molasses, salt, and pepper. Place the beef in a shallow dish and coat well with the marinade. Cover and refrigerate for at least 4 hours or overnight, turning once or twice for even flavor.Pro tip – Remove the beef from the fridge about 30 minutes before cooking so it comes to room temperature.¼ cup Dijon mustard, ¼ cup honey, 1 tsp sriracha sauce (adjust to taste for spiciness), 4 large Garlic cloves, 2 tbsp Molasses, 1 tsp Kosher salt, ½ tsp black pepper, 3 - 4 lbs Beef chuck roast
- Preheat ovenPreheat oven to 325°F / 165°C / Gas Mark 3.
- Assemble the braise - Scatter shallots, garlic, and leeks in the bottom of a Dutch oven. Place the marinated beef on top. Pour in the red wine and beef broth, then scatter the grapes and herbs around the meat.6 small Shallots, 1 large Whole garlic bulb, 2 stalks Leeks, 1 cup red wine , 2 cups Beef broth, 1 cup Black grapes, ¼ tsp Salt and black pepper to taste, 2 - 3 sprigs Fresh herbs (rosemary, 3 - 4 sprigs Fresh thyme, 2 Bay leaves
- Cover and roast - Crumple a sheet of parchment paper and place it directly over the beef, then cover with the lid. Transfer to the oven and roast for 3½ to 4 hours, until the beef is fork-tender and easily shreds.Optional – Baste once or twice during cooking for extra moisture.
- Rest and serve - Remove from oven and rest for 10–15 minutes. Discard herbs and spoon the sauce over the beef. Slice or shred and serve with the pan juices.
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
Did you make this recipe? Share it with me.Tag @veenaazmanov_kitchen on instagram or #hashtag it #veenaazmanovkitchen