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Braised Chuck Roast & Mashed Potatoes

Notes

  • Total Time: 5+ hours
  • When cooking with red wine, boxed wine works perfectly (e.g. Costco).

INGREDIENTS

Braised Chuck Roast

  • Chuck roast (1 roast, ~3–4 lb)
  • Kosher salt (to taste)
  • Freshly ground black pepper (to taste)
  • Avocado oil (3 tbsp)
  • Yellow onion, chopped (1 large)
  • Carrots, chopped (2)
  • Celery stalks, chopped (2)
  • Garlic cloves, smashed (4)
  • Tomato paste (2 tbsp)
  • Red wine (3 cups)
  • Beef stock (2 cups) or Beef Bouillon equivalent
  • Bay leaves (2)
  • Fresh thyme sprigs (3)

Mashed Potatoes

  • Yukon Gold potatoes, peeled and chunked (2 lb)
  • Kosher salt (for water + to taste)
  • Unsalted butter (5 tbsp)
  • Heavy cream or whole milk, warmed (½–¾ cup)
  • Black pepper (to taste)

For Serving

  • Fresh parsley or chives, finely chopped (as desired)

EQUIPMENT

  • Dutch oven

DIRECTIONS

  1. Heat oven to 300°F.
  2. Season and sear chuck roast: Salt & pepper generously. Heat avocado oil in a Dutch oven over medium-high heat. Sear roast deeply on all sides. Remove and set aside.
  3. Build the base: Lower heat to medium. Add onion, carrots, and celery. Cook 6–8 minutes until softened and lightly browned. Add garlic and cook 30 seconds.
  4. Tomato paste: Stir in tomato paste and cook 1–2 minutes until bright red.
  5. Deglaze: Add red wine, scraping browned bits. Simmer 5–7 minutes to reduce slightly.
  6. Braise: Add beef stock, bay leaves, and thyme. Return chuck roast to pot. Liquid should come about halfway up the meat. Bring to a gentle simmer, cover, and transfer to oven.
  7. Cook for 3–4 hours, flipping once, until fork-tender.
  8. Finish sauce: Remove roast and rest. Strain to discard herbs. Simmer liquid to thicken if needed; season to taste.
  9. Mashed Potatoes
  10. Add potatoes to a pot, cover with cold salted water. Bring to a boil, then simmer 15–20 minutes until tender.
  11. Drain and return potatoes to hot pot for 30 seconds to steam dry.
  12. Mash, then stir in butter first, followed by warm cream. Season with salt and pepper.
  13. Serve: Spoon mashed potatoes onto plates, top with sliced or shredded chuck roast, and ladle sauce over everything. Garnish with chives.

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