The Renowned Mr Brown

Discover the rich, slow-braised allure of *The Renowned Mr Brown*, a comforting classic that pairs tender beef chuck roast with a symphony of aromatic vegetables, hearty herbs, and a luscious red wine-infused sauce. This recipe highlights the art of searing and oven-braising, ensuring every bite of beef is melt-in-your-mouth perfection. The deeply caramelized notes of onions, carrots, and garlic marry harmoniously with tomato paste and fresh thyme, while a touch of butter adds silky richness to the reduced sauce. Perfect for impressing guests or indulging in a cozy family dinner, this 3-hour masterpiece is best served over creamy mashed potatoes or alongside crusty bread to savor every drop of its flavorful braising liquid. Whether you’re in search of a show-stopping Sunday roast or an upscale comfort food dish, *The Renowned Mr Brown* is your ultimate go-to recipe for savory satisfaction.

Nutriscore Rating: 67/100

Prep Time:20 mins

Cook Time:180 mins

Total Time:200 mins

Servings: 6

Ingredients

• 3 pounds beef chuck roast
• 2 teaspoons kosher salt
• 1 teaspoon black pepper
• 2 tablespoons all-purpose flour
• 2 tablespoons olive oil
• 1 large yellow onion
• 3 medium carrots
• 2 medium celery stalks
• 4 large garlic cloves
• 2 tablespoons tomato paste
• 1 cup dry red wine
• 2 cups beef broth
• 2 leaves bay leaves
• 4 sprigs fresh thyme sprigs
• 2 tablespoons butter
• 2 tablespoons flat-leaf parsley

Directions

Step 1

Preheat your oven to 300°F (150°C).

Step 2

Season the beef chuck roast generously with kosher salt and black pepper on all sides.

Step 3

Dredge the seasoned beef lightly in flour, shaking off any excess.

Step 4

In a large Dutch oven, heat olive oil over medium-high heat. Sear the beef on all sides until deeply browned, about 4-5 minutes per side. Remove the beef and set aside.

Step 5

Peel and chop the onion, carrots, and celery into medium dice. Mince the garlic.

Step 6

Add the onion, carrots, and celery to the Dutch oven. Sauté for 5-7 minutes until softened and lightly caramelized.

Step 7

Stir in the minced garlic and tomato paste, cooking for 1-2 minutes until fragrant and the tomato paste darkens in color.

Step 8

Deglaze the pot by pouring in the red wine, scraping up any browned bits from the bottom. Simmer for 2-3 minutes to reduce slightly.

Step 9

Return the beef to the pot and add the beef broth, bay leaves, and thyme sprigs. The liquid should come about halfway up the sides of the meat.

Step 10

Bring the mixture to a simmer, then cover the pot with a tight-fitting lid and transfer it to the preheated oven.

Step 11

Braise the beef in the oven for about 2.5 to 3 hours, or until the meat is fork-tender and easily pulls apart.

Step 12

Carefully remove the beef to a platter and tent it with foil to keep warm.

Step 13

Discard the bay leaves and thyme sprigs from the braising liquid. Place the pot back on the stovetop over medium heat and simmer to reduce the sauce slightly, about 10-15 minutes.

Step 14

Whisk in the butter to create a glossy, rich sauce. Taste and adjust seasoning with salt and pepper if necessary.

Step 15

Slice or shred the beef, then spoon the sauce generously over the meat.

Step 16

Garnish with chopped parsley and serve with mashed potatoes, buttered noodles, or crusty bread for a complete meal.

Nutrition Facts

Serving size	2647.9 grams (2647.9g)

Amount per serving	% Daily Value*
Calories	4380

Total Fat 325.50g	417%
Saturated Fat 126.80g	634%
Polyunsaturated Fat 3.60g
Cholesterol 1086mg	362%
Sodium 4176mg	182%
Total Carbohydrate 71.10g	26%
Dietary Fiber 13.30g	48%
Total Sugars 23.10g
Protein 260.30g	521%

Vitamin D 5IU	23%
Calcium 422mg	32%
Iron 42mg	233%
Potassium 5848mg	124%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 68.8%

Protein: 24.5%

Carbs: 6.7%