- Prep time
- 25 minutes PT25M
- Cook time
- 2½–3 hours, plus 4–24 hours chilling PT3H
- 4–6 servings
For best results, either cook the chuck roast a day ahead and chill it overnight, or allow at least 4 hours for chilling the meat between steps. Your patience will be rewarded with a tender and flavorful roast!
- 3 pounds Certified Piedmontese chuck roast
- Salt and pepper, to taste
- 3 tablespoons canola oil, divided
- 1 carrot, large diced
- 1 onion, large diced
- 2 stalks celery, large diced
- 3 cloves garlic, crushed
- 2 tablespoons tomato paste
- 1 bay leaf
- 2 sprigs thyme
- 10 peppercorns
- 1 cup red wine
- 1 quart beef stock
- 4 tablespoons butter
- 2 bunches green garlic, sliced thin
- 2 cups toasted bread crumbs
- 2 bunches chives, sliced thin
- 1 bunch tarragon, chopped
- ½ bunch parsley, chopped
- 1 bunch Nantes carrots
- 1 bunch asparagus, cut into 1-inch pieces
- 1 cup peas
Heat oven to 300°F.
Season chuck roast with salt and pepper to taste, then heat 2 tablespoons canola oil in a Dutch oven or oven-safe stock pot. Sear roast on all sides until well browned.
Remove meat from pot, then add the carrot, onion, celery and garlic, and sauté until caramelized. Add the tomato paste, bay leaf, thyme and peppercorns. Sauté for 2–3 minutes until the paste begins to brown. Add the wine and reduce to a light syrup.
Add the beef stock and return the chuck roast to the pan. Cover with lid and braise in oven for about 2 hours or until the chuck roast is tender enough for a fork to slide in and release with little resistance.
When roast is done, carefully remove from the pot to a deep pan to chill. Strain braising liquid over the top and refrigerate until cold, 4 hours or overnight.
While the roast is chilling, sauté the green garlic in butter for 4–5 minutes, or until tender. Transfer garlic to a food processor along with bread crumbs and chopped herbs, and puree until incorporated and bread crumbs are slightly green.
When the roast is cold, remove from liquid. Transfer liquid to a sauce pot, bring to a boil and reduce by half. Cut chuck roast into 4–5 ounce portions, approximately 1-inch thick.
Heat a sauté pan on medium high heat. Add 1 tablespoon canola oil and sear the chuck roast portions until well browned. Turn over and top with herbed bread crumbs. Place entire pan in oven and cook for 5–7 minutes, or until the chuck roast is heated through.
Add the carrots to the reduced braising liquid and cook for 1 minute. Add the asparagus and bring to a boil, then add the peas.
To serve, place the veggies and broth in a serving dish and top with the chuck roast.