Braised Beef with Root Vegetables

Braising is a common cooking method used to cook tough cuts of meat in a covered pot with liquid, typically after it has been seasoned and seared in a hot pan.  Sometimes referred to as pot roasting, braising relies on simmering liquid cooked over a period of time to breakdown the connective tissue in tough cuts of meat so it becomes moist and fork tender.  It is also an economical and delicious way to use inexpensive cuts of meat.  Familiar dishes such as beef stew, pulled pork, and pot roast are examples of braised dishes. Today I have for you a braised beef recipe using chuck roast.  I love chuck roast because it is not only inexpensive, but braises beautifully.  It soaks up the essence of the broth it is cooking in while simultaneously deepening its flavor. Cooking root vegetables such as carrots, potatoes, and onions also enhance the overall flavor of this one pot dish, which makes its own gravy suitable for spooning over the beef and vegetables a great autumn meal.  Enjoy!