- Prep time
- 25 minutes PT25M
- Cook time
- 3–3½ hours PT3½H
- 4 servings
A long braise ensures tender, flavorful meat bathed in a hearty pan sauce. What better to pair it with than creamy mashed potatoes and roasted carrots?
- 1 Fresh to Market Grass-Fed Chuck Roast (2–2½ pounds)
- Salt and black pepper, to taste
- 4 tablespoons vegetable oil
- ½ onion, large diced
- 1 carrot, large diced
- 1 stalk celery, large diced
- 1 clove garlic, crushed
- 1½ tablespoons tomato paste
- 1 cup red wine
- 1 quart beef stock
- 1 bay leaf
- 3 sprigs thyme
- 1½ pounds large Yukon Gold potatoes
- 10 tablespoons butter, divided
- 4–6 ounces heavy cream, hot
- White pepper, to taste
- 2 bunches baby carrots, peeled and stems removed
- 2–3 tablespoons chopped parsley, for garnish
Heat oven to 300°F. Pat chuck roast with a paper towel to dry, then season with salt and pepper.
Heat a Dutch oven (or oven-safe, heavy-bottomed 1-gallon sauce pot with a lid) over medium-high heat. Sear chuck roast in vegetable oil until well browned. Remove the roast and discard all but 2 tablespoons of the oil.
Add the diced onion, carrot, celery and garlic to the pot. Sauté over medium-high heat until the vegetables begin to caramelize. Add the tomato paste and cook until the paste just begins to brown on the bottom of the pot. Add the wine and bring to a boil. Add the beef stock, bay leaf and thyme and return to a boil. Add the chuck roast to the liquid and cover with lid. Braise in oven for 3 hours, or until meat is fork tender.
While the chuck roast is braising, bake potatoes for 1 hour 15 minutes–1 hour 45 minutes (depending on the size of the potatoes), until tender. Remove potatoes from the oven and immediately peel and press through a food mill while very hot. Melt 6 tablespoons of butter and mix with the milled potatoes, then stir in the hot cream to desired consistency. Season with salt and white pepper and reserve warm.
When the chuck roast is done, remove it from the liquid and cover loosely with foil. Strain the braising liquid into a bowl and discard the cooked vegetables. Skim away any rendered fat.
Transfer 12 ounces of the braising liquid to a sauté pan and bring to a boil. Reduce the liquid by ⅓, then add the roast to reheat. Continue to boil until the sauce is lightly thickened, then whisk in 2 tablespoons butter and adjust seasoning with salt and pepper. If sauce becomes too thick, refresh with more of the braising liquid.
In a sauté pan, heat 2 tablespoons butter over medium heat. Add the baby carrots and sauté until caramelized and just tender. Season with salt and pepper.
Serve large shreds of chuck roast over mashed potatoes with sauce and carrots. Garnish with chopped parsley.