Slow-Braised Beef with Hidden Herb and Mushroom Sauce

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-06-15 · Updated 2026-06-15

A rich slow-braised beef dish where earthy mushrooms and a secret blend of fresh herbs create a deeply flavorful sauce. This french-inspired beef ready in about 210 minutes blends pounds beef chuck roast, tablespoons olive oil, medium, diced yellow onion into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 480 calories and feeds 6, so a small batch covers several meals across the week without taking over the fridge. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 pounds beef chuck roast
• 3 tablespoons olive oil
• 1 medium, diced yellow onion
• 4, minced garlic cloves
• 8 ounces, sliced cremini mushrooms
• 1 cup dry red wine
• 2 cups beef broth
• 2 teaspoons, chopped fresh thyme
• 1 teaspoon, chopped fresh rosemary
• 1 whole bay leaf
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 tablespoons all-purpose flour

Instructions

1. Step 1: Preheat oven to 300°F. Pat dry 2 pounds beef chuck roast and season with 1 teaspoon salt and 1/2 teaspoon black pepper. Lightly dredge the beef in 2 tablespoons all-purpose flour, shaking off excess.
2. Step 2: Heat 3 tablespoons olive oil in a heavy oven-safe pot over medium-high heat. Sear the beef for 4 minutes per side until deeply browned and crusty. Remove and set aside.
3. Step 3: Reduce heat to medium and add 1 medium diced yellow onion and 4 minced garlic cloves to the pot. Sauté for 5 minutes until softened and fragrant, stirring occasionally.
4. Step 4: Add 8 ounces sliced cremini mushrooms and cook for another 5 minutes until mushrooms release their moisture and start to brown.
5. Step 5: Pour in 1 cup dry red wine to deglaze the pot, scraping browned bits from the bottom. Simmer for 3 minutes until the wine reduces slightly.
6. Step 6: Return the beef to the pot and pour in 2 cups beef broth. Add 2 teaspoons chopped fresh thyme, 1 teaspoon chopped fresh rosemary, and 1 bay leaf.
7. Step 7: Cover the pot tightly and transfer to the preheated oven. Braise for 3 hours, until the beef is fork-tender and the sauce has thickened.
8. Step 8: Remove the beef and let rest for 10 minutes before slicing. Discard the bay leaf and spoon the mushroom-herb sauce over the beef before serving.