Meltingly Tender Braised Beef in Foil

Name: Meltingly Tender Braised Beef in Foil
Prep time: 4 min
Total time: 4 min
Yield: 6 servings
Cuisine: Française
Ingredients: 1 kg (2.2 lb) beef chuck roast or brisket; 2 medium onions, sliced into rounds; ½ small red bell pepper, cut into strips; 4 garlic cloves, crushed; 1 tablespoon Worcestershire sauce; A pinch of ground black pepper; 1 bay leaf; 4 tablespoons olive oil; ½ cup (120 ml) dry white wine; Salt to taste; 2 medium onions, halved; 500 g (1 lb) potatoes, halved

By Marie Lefebvre · Updated October 21, 2026

A humble beef chuck roast transformed into something extraordinary — slow-braised in a tightly sealed foil parcel with garlic, dry wine, and aromatic spices for four hours until it falls apart at the touch of a fork. This no-fuss method locks in every drop of juice and flavor, making it the perfect centerpiece for a relaxed Sunday roast.

Prep⏱️ 4 min

Servings👥 6 servings

Difficulty📊 Easy

↓ Jump to Recipe Pin it

Be the first to rate this recipe

Pinterest WhatsApp Facebook

🛒 Ingredients

6 servings

1 kg (2.2 lb) beef chuck roast or brisket
2 medium onions, sliced into rounds
½ small red bell pepper, cut into strips
4 garlic cloves, crushed
1 tablespoon Worcestershire sauce
A pinch of ground black pepper
1 bay leaf
4 tablespoons olive oil
½ cup (120 ml) dry white wine
Salt to taste
2 medium onions, halved
500 g (1 lb) potatoes, halved

🛍️ Recommended tools

🥩Poêle fonteSee on Amazon →🌡️Thermomètre sondeSee on Amazon →🔪Couteau de chefSee on Amazon →

Amazon affiliate links

Directions

1
In a large bowl, combine the sliced onions, bell pepper strips, crushed garlic, bay leaf, black pepper and salt. Pound and work everything together with a pestle or the back of a spoon to release their aromas and begin building the marinade.
2
Add the Worcestershire sauce, olive oil and dry white wine to the bowl. Stir well to combine into a fragrant, well-rounded marinade.
3
Line a roasting pan with a large sheet of aluminum foil. Place the beef on top and pierce it all over with a sharp knife so the marinade can penetrate deep into the meat. Pour the entire marinade over the beef.
4
Arrange the halved potatoes and onions around the meat. Fold and seal the foil into a tight parcel, leaving absolutely no gaps — the tighter the seal, the more tender the result.
5
Roast in a preheated oven at 180 °C (350 °F) for approximately 4 hours, until the beef is fall-apart tender. Serve straight from the foil with all the cooking juices spooned over.

💡 Chef's Tip

For maximum depth of flavor, marinate the beef overnight in the refrigerator before cooking. A sprig of fresh thyme or rosemary slipped into the parcel adds a lovely herbal note. For a slightly caramelized finish, open the foil for the final 10 minutes and finish under the broiler.