The Carter's Roast Fuhrmannsbraten Braised Beef Roast

Elevate your next Sunday dinner with The Carter's Roast Fuhrmannsbraten Braised Beef Roast, a luxurious, deeply flavorful dish that combines comfort and sophistication. This classic recipe starts with a beautifully seared beef chuck roast, slow-braised to perfection in a savory blend of red wine, beef broth, and aromatic vegetables like onions, carrots, and celery. Fresh thyme and bay leaves infuse every bite with earthy herbaceous notes, while a rich tomato paste and garlic base add depth. The result? Melt-in-your-mouth tenderness complemented by a velvety wine reduction sauce that’s thickened to indulgent perfection. Perfectly paired with creamy mashed potatoes or buttered egg noodles, this hearty braised beef roast is the ultimate centerpiece for a special family meal or festive gathering. With its rustic charm and robust flavors, it promises to warm hearts and bellies alike.

Nutriscore Rating: 69/100

Prep Time:20 mins

Cook Time:180 mins

Total Time:200 mins

Servings: 6

Ingredients

• 4 lbs Beef chuck roast
• 2 tsp Kosher salt
• 1 tsp Black pepper
• 2 tbsp Vegetable oil
• 2 medium Onion
• 3 large Carrots
• 3 Celery stalks
• 4 Garlic cloves
• 2 tbsp Tomato paste
• 2 cups Red wine
• 2 cups Beef broth
• 2 Bay leaves
• 4 Fresh thyme sprigs
• 2 tbsp Fresh parsley
• 2 tbsp All-purpose flour
• 2 tbsp Water

Directions

Step 1

Preheat your oven to 325°F (165°C).

Step 2

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

Step 3

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

Step 4

Peel and dice the onions, cut the carrots into chunks, and chop the celery into pieces. Mince the garlic cloves.

Step 5

In the same pot, reduce the heat to medium and add the onions, carrots, and celery. Cook for 5-7 minutes, stirring occasionally, until the vegetables begin to soften and caramelize.

Step 6

Stir in the minced garlic and tomato paste, cooking for another 2 minutes until fragrant.

Step 7

Deglaze the pot by pouring in the red wine, scraping the bottom of the pot to release any browned bits. Let the wine simmer for 2-3 minutes.

Step 8

Add the beef broth, bay leaves, and fresh thyme sprigs to the pot. Return the seared beef roast to the pot, making sure it is partially submerged in the liquid.

Step 9

Cover the pot with a lid and place it in the preheated oven. Braise the beef for approximately 3 hours, or until the meat is fork-tender.

Step 10

Once the roast is done, remove it from the pot and let it rest on a cutting board for 10 minutes. Strain the cooking liquid to remove solids and transfer it to a saucepan.

Step 11

To thicken the sauce, mix the all-purpose flour and water into a slurry, then whisk it into the saucepan. Simmer for 5 minutes, or until the sauce thickens to your desired consistency.

Step 12

Slice the beef roast against the grain and serve with the thickened sauce. Garnish with freshly chopped parsley and serve alongside mashed potatoes or egg noodles.

Nutrition Facts

Serving size	(3540.2g)

Amount per serving	% Daily Value*
Calories	5553.0

Total Fat 391.9g	0%
Saturated Fat 149.8g	0%
Polyunsaturated Fat 17.1g
Cholesterol 1360.8mg	0%
Sodium 4356.2mg	0%
Total Carbohydrate 92.5g	0%
Dietary Fiber 15.8g	0%
Total Sugars 33.6g
Protein 344.0g	0%

Vitamin D 0IU	0%
Calcium 521.1mg	0%
Iron 55.3mg	0%
Potassium 7785.1mg	0%

*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: 66.9%

Protein: 26.1%

Carbs: 7.0%