A one-pan Greek braise where beef chuck roast becomes fall-apart tender in a savory lemon and white wine broth, finished with feta, tomatoes, and fresh dill. The extended braise time (typically 2–3 hours) transforms tough meat into succulent, fork-tender pieces.
Delivery in as fast as one hour.*
Prices vary by store
*Service fees apply. Instacart® and the Instacart logo are registered trademarks of Maplebear Inc. d/b/a Instacart.
Preheat your oven to 350°F (175°C). Pat the beef roast dry and season generously on all sides with salt and pepper.
Heat olive oil in a large Dutch oven over medium-high heat.
Carefully place the seasoned beef in the hot pan and sear on all sides until a deep brown crust forms. Remove the beef and set it aside.
Reduce the heat to medium and add the quartered shallots to the pan. Sauté for 3-4 minutes until they begin to soften, scraping up any browned bits from the bottom of the pan.
Add the sliced garlic and bay leaves, and cook for another minute until fragrant.
Pour in the white wine to deglaze the pan, stirring to combine.
In a separate pitcher, dissolve the chicken bouillon paste in the hot water. Pour the broth and the fresh lemon juice into the Dutch oven.
Return the seared beef to the pot, nestling it into the liquid.
Cover the Dutch oven and transfer it to the preheated oven. Braise for 2 hours.
Carefully remove the pot from the oven. Add the baby potatoes, submerging them in the braising liquid around the beef.
Cover the pot again and return it to the oven. Continue to cook for another hour, or until the beef is fall-apart tender and the potatoes are cooked through.
Remove from the oven and let it rest for a few minutes. Use two forks to shred the beef directly in the pot.
Garnish with fresh cherry tomatoes on the vine, chunks of feta cheese, lemon slices, and fresh dill before serving.
Store braised beef and potatoes in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop over low heat, adding a splash of water if the broth has reduced; freezer-friendly for up to 3 months.
Dutch oven or heavy-bottomed pot with lid · meat thermometer (optional but recommended for doneness)
Chuck roast works best for braising due to its fat content and collagen, which breaks down into gelatin. Brisket or beef shoulder are good alternatives; avoid lean cuts like sirloin.
The meat should shred easily with a fork and show no resistance when pierced. This typically takes 2.5–3 hours at a gentle simmer. Meat thermometer should read 190–205°F for fall-apart tenderness.
Yes. Braise up to 2 days in advance, cool, and refrigerate. Reheat gently on the stovetop over low heat. Flavor deepens overnight, making it ideal for meal prep.
A dry white wine like Pinot Grigio, Sauvignon Blanc, or Assyrtiko works well. Avoid oaky wines; acidity is what matters for braising.
Yes. Replace the 3 cups hot water and 1 tbsp bouillon paste with 3 cups beef broth. Adjust salt to taste since broth adds sodium.
Greek Potato Salad
45 min
Cypriot Bulgur Pilaf with Chicken Souvlaki
40 min
Greek Chicken Wrap
45 min
Stove Top Stuffing Meatloaf
85 min
Classic Meatloaf with Mashed Potatoes and Fried Cabbage
80 min
Lamb Kofta Kebab (15-Min Recipe)
16 min
Greek-Inspired Sheet Pan Chicken and Potatoes
60 min
Greek Chicken Mason Jar Salad
15 min
