A slow-braised beef chuck roast cooked low and slow until fork-tender and succulent, enriched with red wine, beef stock, and caramelized vegetables. Served with baked mashed potatoes and savory pan sauce.
neutral high smoke point oilsuch as canola, vegetable, soy, or avocado oil
unsalted butter50 g
tomato paste25 g
flourall-purpose or gluten-free flour blend25 g
red wine150 g
worcestershire sauce25 g
better than bouillon beef base15 g
beef stock750 g
bay leaves2
fresh thymesprigs3-4
saltfor seasoning
russet potatoes6
unsalted butterfor potatoes115 g
sour creamto taste
Steps
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1
Season all sides of the chuck roast generously with salt (about 1 tablespoon or 20g per side) and let it rest at room temperature for 20 minutes to allow the salt to penetrate.
2
Prepare vegetables: cut shallots into chunky dice, celery into 1-2 inch pieces, carrots using the oblique cut (diagonal cuts rotated 45-90 degrees), and mince or press the garlic.
3
Pat the seasoned beef completely dry on all sides with paper towels to remove surface moisture, which is essential for achieving a good sear.
4
Heat oil in a Dutch oven over medium-high heat, then sear the beef by pressing it firmly into the hot pot for 6-7 minutes on the first side until a brown crust forms. Flip and sear the other side for 5-6 minutes. Transfer to a plate.
5
Return the pot to medium heat and add butter. Once melted, add the vegetables, garlic, and a large pinch of salt. Stir and cook for about 3 minutes until they caramelize and slightly soften.
6
Add tomato paste and sauté for about 2 minutes, stirring until it darkens to a rusty color. Then stir in flour and cook for 30-60 seconds.
7
Pour in red wine and worcestershire sauce, stirring to deglaze and scrape up the browned bits from the pot bottom. When slightly thickened, add beef base and stock. Bring to a simmer.
8
Nestle the seared beef into the simmering sauce, ensuring it touches the pot bottom. Add bay leaves and fresh thyme sprigs. If using a probe thermometer, set the target temperature to 195°F (90°C).
9
Cover the pot with the lid slightly ajar and place in a 275°F (135°C) oven. After about 2 hours when the internal temperature reaches 195°F, check the meat—it shouldn't be shredable yet. Replace the lid and continue cooking for another 2-3 hours.
10
Check the roast again at the 4-4.5 hour mark. Maintain the internal temperature at 190-205°F for several more hours until the meat is fork-tender and easily shredable but not falling apart. If temperature rises above 205°F, lower the oven temperature.
11
Taste the sauce for seasoning and add salt if needed. Allow the beef to rest in the cooking liquid for about 30 minutes, during which it will reabsorb some of the moisture.
12
Prepare baked mashed potatoes: peel 6 russet potatoes and wrap each individually in aluminum foil. Roast them in the same 275°F oven alongside the pot roast for about 2 hours until tender.
13
Transfer the roasted potatoes to a high-sided pot. Add salt, a stick of butter, and a generous amount of sour cream. Mash together until chunky but soft and creamy.
14
Serve: place a chunk of shredded beef on top of the baked mashed potatoes, add a few spoonfuls of the roasted vegetables and some of the braising sauce to glaze everything.
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