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
- Heat oven to 300°F.
- 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.
- 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.
- Tomato paste: Stir in tomato paste and cook 1–2 minutes until bright red.
- Deglaze: Add red wine, scraping browned bits. Simmer 5–7 minutes to reduce slightly.
- 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.
- Cook for 3–4 hours, flipping once, until fork-tender.
- Finish sauce: Remove roast and rest. Strain to discard herbs. Simmer liquid to thicken if needed; season to taste.
- Mashed Potatoes
- Add potatoes to a pot, cover with cold salted water. Bring to a boil, then simmer 15–20 minutes until tender.
- Drain and return potatoes to hot pot for 30 seconds to steam dry.
- Mash, then stir in butter first, followed by warm cream. Season with salt and pepper.
- Serve: Spoon mashed potatoes onto plates, top with sliced or shredded chuck roast, and ladle sauce over everything. Garnish with chives.
