Looking for make-ahead braised beef recipes? Here are 25 slow-cooked beef dinners, from short ribs and pot roast to barbacoa and birria.

Braised beef might be the best make-ahead dinner there is. Tough, cheap cuts like chuck, brisket, short ribs and shank turn meltingly tender after a few hours of low, slow cooking, and the flavor gets even deeper overnight.

Every recipe here can be cooked in a Dutch oven, a slow cooker or a low oven, and a few start on the smoker or grill for extra flavor. Make them on a Sunday and you’ve got dinner ready for busy weeknights.

Beef broth, tomatoes, balsamic vinegar, coffee and warm spices give each braising liquid its deep, rich flavor.

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MAKE-AHEAD BRAISED BEEF DINNERS

1. Classic Braised Short Ribs with Balsamic Glaze

Bone-in short ribs braised until they slide off the bone, finished with a glossy balsamic reduction.

Serve over creamy mashed potatoes or polenta.

Ingredients:

• 4 lbs bone-in beef short ribs
• 2 tbsp oil
• 1 onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 4 garlic cloves
• 2 tbsp tomato paste
• 1/2 cup balsamic vinegar
• 3 cups beef broth
• 2 tbsp brown sugar
• 3 sprigs fresh thyme

Instructions:

1. Season the ribs and sear on all sides in a Dutch oven, then set aside.
2. Sauté the vegetables and garlic 5 minutes, then stir in the tomato paste.
3. Add the balsamic, broth, sugar and thyme and return the ribs.
4. Cover and braise at 325°F for 3 hours until fork-tender.
5. Strain and reduce the liquid on the stove into a glaze and spoon over the ribs.

2. Slow Cooker Beef Pot Roast with Root Vegetables

Chuck roast cooked low and slow with potatoes, carrots and parsnips in a savory onion gravy.

Set it in the morning and come home to Sunday dinner.

Ingredients:

• 3 to 4 lb chuck roast
• 2 tbsp oil
• 1 1/2 lbs baby potatoes
• 4 carrots, chunked
• 2 parsnips, chunked
• 1 onion, wedged
• 4 garlic cloves
• 1 1/2 cups beef broth
• 1 tbsp Worcestershire sauce
• 2 sprigs rosemary

Instructions:

1. Season and sear the roast on all sides.
2. Put the vegetables in the slow cooker and set the roast on top.
3. Pour in the broth and Worcestershire and add the rosemary.
4. Cook on low 8 to 9 hours.
5. Thicken the juices into gravy and serve.

3. Braised Beef Ragu over Pappardelle

Chuck roast slowly braised in tomatoes until it shreds into a rich, meaty sauce.

Toss it with wide ribbons of pappardelle and top with parmesan.

Ingredients:

• 2 1/2 lbs beef chuck, cut into large chunks
• 2 tbsp olive oil
• 1 onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 4 garlic cloves
• 2 tbsp tomato paste
• 1 can (28 oz) crushed tomatoes
• 1 cup beef broth
• 2 tbsp balsamic vinegar
• 1 lb pappardelle
• Parmesan

Instructions:

1. Sear the beef chunks and set aside.
2. Sauté the vegetables and garlic, then add the tomato paste.
3. Add the tomatoes, broth, vinegar and beef.
4. Cover and simmer gently 3 hours, then shred the beef into the sauce.
5. Toss with cooked pappardelle and top with parmesan.

4. Smoked and Braised Beef Chuck Roast

The best of both worlds: chuck roast smoked for a deep bark, then braised in a pan with onions until fall-apart tender.

It’s pulled-beef perfection.

Ingredients:

• 3 to 4 lb chuck roast
• 3 tbsp beef rub (salt, pepper, garlic, paprika)
• 2 onions, sliced
• 2 cups beef broth
• 2 tbsp Worcestershire sauce
• 2 tbsp butter

Instructions:

1. Rub the roast and smoke at 250°F for 3 hours until it reaches about 165°F.
2. Place the onions, broth, Worcestershire and butter in a foil pan.
3. Set the roast on top and cover tightly with foil.
4. Return to the smoker and braise until it reaches 205°F, about 3 more hours.
5. Rest 30 minutes, then shred and toss with the onions and juices.

5. Mexican Beef Barbacoa

Chuck roast braised with chipotles, garlic, lime and warm spices until it shreds.

Pile it into tacos, burritos or rice bowls.

Ingredients:

• 3 lb chuck roast, cut into chunks
• 3 chipotle peppers in adobo
• 1 onion, chopped
• 5 garlic cloves
• 2 limes, juiced
• 2 tbsp apple cider vinegar
• 1 tbsp cumin
• 1 tbsp oregano
• 1/2 tsp cloves
• 1 cup beef broth
• 2 bay leaves

Instructions:

1. Blend the chipotles, onion, garlic, lime, vinegar and spices with the broth.
2. Place the beef in the slow cooker and pour the sauce over.
3. Add the bay leaves and cook on low 8 hours.
4. Shred the beef in the juices.
5. Serve in warm tortillas with onion and cilantro.

6. Shredded Beef Birria with Consomé

Beef braised in a rich, mild chile broth, perfect for dunking crispy birria tacos.

The leftover consomé makes an amazing soup.

Ingredients:

• 3 lbs beef chuck or shank
• 4 dried guajillo chiles, seeded
• 2 dried ancho chiles, seeded
• 1 onion
• 5 garlic cloves
• 1 can (14 oz) diced tomatoes
• 2 tbsp apple cider vinegar
• 1 tsp cumin
• 1 tsp oregano
• 1 cinnamon stick
• 4 cups beef broth
• Corn tortillas and mozzarella

Instructions:

1. Simmer the chiles in water 10 minutes, then blend with the onion, garlic, tomatoes, vinegar and spices.
2. Sear the beef and add it to a pot or slow cooker with the sauce, broth and cinnamon.
3. Braise 3 to 4 hours on the stove or 8 hours on low.
4. Shred the beef and skim the fat from the consomé.
5. Dip tortillas in the fat, fill with beef and cheese and crisp on a griddle.

7. Korean Braised Short Ribs (Galbi Jjim)

Short ribs braised in a sweet, savory soy and pear sauce with carrots and radish.

Grated Asian pear makes the sauce naturally sweet and helps tenderize the beef.

Ingredients:

• 3 lbs beef short ribs
• 1/2 cup soy sauce
• 1/4 cup brown sugar
• 1 Asian pear, grated
• 6 garlic cloves
• 1 tbsp fresh ginger
• 2 tbsp sesame oil
• 2 cups water
• 2 carrots, chunked
• 1 cup daikon radish, chunked
• Green onions and sesame seeds

Instructions:

1. Soak the ribs in cold water 30 minutes, then boil 5 minutes and rinse.
2. Mix the soy sauce, sugar, pear, garlic, ginger and sesame oil.
3. Add the ribs, sauce and water to a pot, cover and simmer 1 1/2 hours.
4. Add the carrots and radish and cook 30 minutes more.
5. Reduce the sauce until glossy and top with green onions and sesame seeds.

8. Mississippi Pot Roast

The viral pot roast with ranch, au jus, butter and pepperoncini that everyone talks about.

It’s tangy, buttery and ridiculously easy.

Ingredients:

• 3 to 4 lb chuck roast
• 1 packet ranch seasoning
• 1 packet au jus mix
• 1/2 cup butter
• 6 to 8 pepperoncini peppers
• 1/4 cup pepperoncini juice

Instructions:

1. Sear the roast on all sides and place in the slow cooker.
2. Sprinkle with the ranch and au jus packets.
3. Top with butter and pepperoncini and add the juice.
4. Cook on low 8 hours.
5. Shred and stir into the juices.

9. Braised Beef Brisket with Onions

Brisket braised on a thick bed of sweet onions in a tangy tomato sauce.

Slice it cold the next day for perfect, neat slices.

Ingredients:

• 4 lb beef brisket
• 2 tbsp oil
• 4 onions, sliced
• 4 garlic cloves
• 1 cup ketchup or chili sauce
• 1/4 cup brown sugar
• 2 tbsp apple cider vinegar
• 2 cups beef broth
• 1 tbsp paprika

Instructions:

1. Season and sear the brisket on both sides.
2. Spread the onions in a roasting pan and set the brisket on top, fat side up.
3. Whisk the ketchup, sugar, vinegar, broth, garlic and paprika and pour over.
4. Cover tightly and braise at 325°F for 4 hours.
5. Chill overnight, slice against the grain and reheat in the sauce.

10. Italian Braised Beef with Tomatoes and Herbs

Big chunks of beef slowly baked with tomatoes, a whole head of garlic and fresh herbs.

Serve with crusty bread or over creamy polenta.

Ingredients:

• 3 lbs beef chuck, cut into large chunks
• 3 tbsp olive oil
• 1 head garlic, cloves peeled
• 1 can (28 oz) whole tomatoes
• 1 cup beef broth
• 2 tbsp balsamic vinegar
• 2 sprigs rosemary
• 4 sprigs thyme
• 1 tsp red pepper flakes

Instructions:

1. Season and sear the beef in a Dutch oven.
2. Add the garlic, tomatoes (crushed by hand), broth and vinegar.
3. Tuck in the herbs and pepper flakes.
4. Cover and braise at 300°F for 3 to 3 1/2 hours.
5. Serve with bread or polenta.

11. Beef Bourguignon with Mushrooms and Pearl Onions

The classic French stew with mushrooms and pearl onions in a rich, glossy beef broth sauce.

A little balsamic vinegar and tomato paste give it a deep, slow-cooked flavor.

Ingredients:

• 3 lbs beef chuck, cubed
• 1/4 cup flour
• 3 tbsp oil
• 1 onion, diced
• 3 carrots, sliced
• 4 garlic cloves
• 2 tbsp tomato paste
• 3 cups beef broth
• 2 tbsp balsamic vinegar
• 1 tsp dried thyme
• 2 bay leaves
• 8 oz mushrooms
• 1 cup pearl onions
• 2 tbsp butter

Instructions:

1. Toss the beef in flour and brown in batches.
2. Sauté the onion, carrots and garlic, then add the tomato paste.
3. Add the broth, vinegar, thyme, bay leaves and beef and braise at 325°F for 2 1/2 hours.
4. Brown the mushrooms and pearl onions in butter.
5. Stir them into the stew and simmer 20 minutes more.

12. Slow Cooker Beef Stroganoff

Stew beef slow-cooked until tender in a creamy mushroom sauce, served over egg noodles.

Add the sour cream at the very end so it stays smooth.

Ingredients:

• 2 lbs beef stew meat
• 1 onion, diced
• 8 oz mushrooms, sliced
• 3 garlic cloves
• 1 can (10.5 oz) cream of mushroom soup
• 1 cup beef broth
• 1 tbsp Worcestershire sauce
• 4 oz cream cheese
• 1/2 cup sour cream
• 12 oz egg noodles

Instructions:

1. Add the beef, onion, mushrooms and garlic to the slow cooker.
2. Whisk the soup, broth and Worcestershire and pour over.
3. Cook on low 7 to 8 hours.
4. Stir in the cream cheese and sour cream until smooth.
5. Serve over egg noodles.

13. Coffee-Braised Beef Brisket

Brewed coffee gives this brisket a deep, rich, slightly smoky flavor without tasting like coffee.

Potatoes and carrots cook right in the pan.

Ingredients:

• 3 to 4 lb beef brisket
• 2 tbsp brown sugar
• 1 tbsp chili powder
• 1 tbsp smoked paprika
• 2 tbsp oil
• 1 onion, sliced
• 4 garlic cloves
• 1 1/2 cups strong brewed coffee
• 1 cup beef broth
• 2 tbsp balsamic vinegar
• 1 lb baby potatoes
• 3 carrots

Instructions:

1. Rub the brisket with the sugar and spices and sear on both sides.
2. Add the onion and garlic to the pan.
3. Pour in the coffee, broth and vinegar.
4. Cover and braise at 300°F for 3 hours, then add the potatoes and carrots.
5. Cook 1 hour more, then slice against the grain.

14. Moroccan Braised Beef with Apricots

Beef braised with cinnamon, cumin, ginger and sweet dried apricots, tagine style.

Serve over couscous with toasted almonds.

Ingredients:

• 2 1/2 lbs beef chuck, cubed
• 2 tbsp olive oil
• 2 onions, sliced
• 4 garlic cloves
• 1 tbsp fresh ginger
• 2 tsp cumin
• 1 tsp cinnamon
• 1 tsp coriander
• 1/2 tsp turmeric
• 2 cups beef broth
• 1 can (14 oz) diced tomatoes
• 1 cup dried apricots
• 2 tbsp honey
• Toasted almonds and cilantro

Instructions:

1. Brown the beef and set aside.
2. Cook the onions until soft, then add the garlic, ginger and spices.
3. Add the broth, tomatoes and beef, cover and simmer 1 1/2 hours.
4. Add the apricots and honey and simmer 30 minutes.
5. Top with almonds and cilantro and serve over couscous.

15. French Dip Braised Beef Sandwiches

Tender, thinly sliced braised beef piled on toasted rolls with melted provolone and a cup of rich au jus.

They’re perfect for game day.

Ingredients:

• 3 lb chuck roast
• 1 onion, sliced
• 4 cups beef broth
• 1/4 cup soy sauce
• 1 tbsp Worcestershire sauce
• 1 tsp garlic powder
• 1 tsp dried thyme
• 8 hoagie rolls
• 8 slices provolone

Instructions:

1. Sear the roast and place it in the slow cooker with the onions.
2. Mix the broth, soy sauce, Worcestershire and seasonings and pour over.
3. Cook on low 8 hours, then slice or shred the beef.
4. Pile the beef and cheese on rolls and broil until melted.
5. Serve with the strained cooking liquid for dipping.

16. Braised Beef Tacos with Chipotle

Smoky chipotle shredded beef tucked into warm tortillas with pickled onions.

It’s an easy taco night that tastes slow-cooked, because it is.

Ingredients:

• 3 lb chuck roast
• 2 chipotle peppers in adobo, plus 2 tbsp sauce
• 1 can (14 oz) fire-roasted tomatoes
• 1 onion
• 4 garlic cloves
• 1 tsp cumin
• 1 tsp oregano
• 1 cup beef broth
• Corn tortillas
• Pickled red onions, cotija and cilantro

Instructions:

1. Blend the chipotles, tomatoes, onion, garlic and spices.
2. Sear the roast and place it in a Dutch oven or slow cooker.
3. Pour the sauce and broth over.
4. Braise at 300°F for 3 1/2 hours or on low 8 hours.
5. Shred and serve in tortillas with toppings.

17. Asian Braised Beef Shank with Star Anise

Beef shank simmered in a fragrant soy broth with star anise, cinnamon and ginger.

Slice it thin and serve over rice or noodles.

Ingredients:

• 3 lbs beef shank
• 1/2 cup soy sauce
• 2 tbsp dark soy sauce
• 3 tbsp brown sugar
• 4 star anise
• 1 cinnamon stick
• 5 slices fresh ginger
• 4 garlic cloves
• 3 green onions
• 6 cups water

Instructions:

1. Blanch the shank in boiling water 5 minutes and rinse.
2. Add all the ingredients to a pot and bring to a boil.
3. Cover and simmer gently 2 1/2 to 3 hours until tender.
4. Let the beef cool in the liquid overnight for the best flavor.
5. Slice thin and serve with some of the braising liquid.

18. Beef Rendang

Indonesian beef slow-cooked in coconut milk and spices until the sauce almost disappears and coats every piece.

It’s rich, aromatic and worth the time.

Ingredients:

• 2 1/2 lbs beef chuck, cubed
• 1 can (13.5 oz) coconut milk
• 2 stalks lemongrass, bruised
• 4 kaffir lime leaves
• 1 cinnamon stick
• 2 tbsp tamarind paste
• 1 tbsp brown sugar
• Spice paste: 6 shallots, 4 garlic cloves, 2-inch ginger, 6 dried chiles, 1 tbsp ground turmeric

Instructions:

1. Blend the spice paste ingredients until smooth.
2. Fry the paste in a little oil 5 minutes until fragrant.
3. Add the beef, coconut milk, lemongrass, lime leaves and cinnamon.
4. Simmer uncovered on low 2 1/2 to 3 hours, stirring often.
5. Stir in the tamarind and sugar and cook until the sauce is thick and dark.

19. Barbecue Braised Beef Short Ribs

Short ribs braised in a smoky barbecue sauce until tender, then finished on the grill for char.

They’re messy in the best way.

Ingredients:

• 4 lbs bone-in beef short ribs
• 2 tbsp BBQ rub
• 1 onion, sliced
• 1 1/2 cups BBQ sauce
• 1 cup beef broth
• 2 tbsp apple cider vinegar
• 1 tbsp Worcestershire sauce

Instructions:

1. Rub the ribs and sear on all sides.
2. Place the onion in a baking dish and add the ribs.
3. Whisk the sauce, broth, vinegar and Worcestershire and pour over.
4. Cover and braise at 300°F for 3 hours.
5. Brush with more sauce and grill over medium heat 3 to 4 minutes per side.

20. Braised Oxtail Stew

Rich, gelatinous oxtail braised with vegetables into a silky, deeply beefy stew.

Serve over rice or mashed potatoes.

Ingredients:

• 3 lbs oxtail
• 1/4 cup flour
• 2 tbsp oil
• 1 onion, diced
• 2 carrots, sliced
• 2 celery stalks, sliced
• 4 garlic cloves
• 2 tbsp tomato paste
• 4 cups beef broth
• 1 tbsp Worcestershire sauce
• 2 sprigs thyme
• 2 bay leaves
• 1 can butter beans, drained

Instructions:

1. Dust the oxtail with seasoned flour and brown well.
2. Sauté the vegetables and garlic, then add the tomato paste.
3. Add the broth, Worcestershire, herbs and oxtail.
4. Cover and braise at 300°F for 3 1/2 hours.
5. Stir in the butter beans and skim the fat before serving.

21. Ropa Vieja (Cuban Shredded Beef)

Flank steak braised with peppers, onions, olives and tomatoes, then shredded into the sauce.

Serve with rice, black beans and fried plantains.

Ingredients:

• 2 1/2 lbs flank steak
• 1 onion, sliced
• 1 red bell pepper, sliced
• 1 green bell pepper, sliced
• 4 garlic cloves
• 1 can (8 oz) tomato sauce
• 1 can (14 oz) diced tomatoes
• 1/2 cup beef broth
• 1 tsp cumin
• 1 tsp oregano
• 1/2 cup green olives
• 2 tbsp apple cider vinegar

Instructions:

1. Season and sear the flank steak.
2. Place it in the slow cooker with the peppers, onion and garlic.
3. Mix the tomato sauce, tomatoes, broth, spices and vinegar and pour over.
4. Cook on low 8 hours.
5. Shred the beef, stir in the olives and serve.

22. Dutch Oven Braised Beef Cheeks

Beef cheeks are one of the most tender cuts once braised. They melt in your mouth.

Ask your butcher for them. They’re usually very affordable.

Ingredients:

• 3 lbs beef cheeks, trimmed
• 2 tbsp oil
• 1 onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 4 garlic cloves
• 2 tbsp tomato paste
• 3 cups beef broth
• 2 tbsp balsamic vinegar
• 2 sprigs rosemary

Instructions:

1. Season and sear the cheeks until deep brown.
2. Sauté the vegetables and garlic, then add the tomato paste.
3. Add the broth, vinegar, rosemary and cheeks.
4. Cover and braise at 300°F for 3 1/2 to 4 hours.
5. Reduce the sauce and serve over mashed potatoes.

23. Greek Beef Stifado

Beef and sweet whole shallots braised in a cinnamon and clove-spiced tomato sauce.

It’s a Greek Sunday classic, perfect with orzo.

Ingredients:

• 2 1/2 lbs beef chuck, cubed
• 3 tbsp olive oil
• 1 1/2 lbs shallots or pearl onions, peeled
• 4 garlic cloves
• 3 tbsp tomato paste
• 1 can (14 oz) crushed tomatoes
• 2 cups beef broth
• 2 tbsp balsamic vinegar
• 1 cinnamon stick
• 4 cloves
• 2 bay leaves

Instructions:

1. Brown the beef in oil and set aside.
2. Brown the shallots, then add the garlic and tomato paste.
3. Add the tomatoes, broth, vinegar and spices.
4. Return the beef, cover and braise at 300°F for 2 1/2 hours.
5. Remove the whole spices and serve with orzo.

24. Slow Cooker Beef Tips with Mushroom Gravy

Tender beef tips smothered in a rich onion and mushroom gravy.

Spoon them over rice, noodles or mashed potatoes.

Ingredients:

• 2 1/2 lbs sirloin tips or chuck, cubed
• 2 tbsp oil
• 1 onion, sliced
• 12 oz mushrooms, sliced
• 3 garlic cloves
• 2 cups beef broth
• 1 tbsp Worcestershire sauce
• 1 packet brown gravy mix
• 2 tbsp cornstarch mixed with 2 tbsp water

Instructions:

1. Brown the beef in batches and add to the slow cooker.
2. Add the onion, mushrooms and garlic.
3. Whisk the broth, Worcestershire and gravy mix and pour over.
4. Cook on low 7 to 8 hours.
5. Stir in the cornstarch slurry and cook on high 15 minutes until thick.

25. Persian Braised Beef with Herbs (Ghormeh Sabzi)

A beloved Persian stew of beef, kidney beans and loads of sautéed herbs, with dried lime for tang.

It’s earthy, bright and unlike anything else.

Ingredients:

• 2 lbs beef chuck, cubed
• 2 tbsp oil
• 1 onion, diced
• 1 tsp turmeric
• 4 cups chopped parsley
• 2 cups chopped cilantro
• 1 cup chopped chives or green onions
• 2 tbsp dried fenugreek leaves
• 4 dried limes, pierced
• 1 can kidney beans, drained
• 4 cups water or beef broth

Instructions:

1. Brown the onion and beef with the turmeric.
2. Separately sauté the herbs and fenugreek in oil 10 minutes until dark green.
3. Add the herbs, water and dried limes to the beef.
4. Cover and simmer 2 1/2 hours.
5. Add the beans for the last 30 minutes and serve with basmati rice.

If you only make one recipe from this list, start with the balsamic braised short ribs, because they’re the kind of dinner that makes everyone go quiet at the table.

Then fire up the smoker for the smoked and braised chuck roast the next time you have a lazy weekend.