Slow Cooked Beef Chuck Roast
With Baked Smashed Potatoes
A high-heat sear gives way to a slow, low braise for beef that falls apart at the touch of a fork. Served with smashed potatoes so rich they're almost a condiment.
Prep: 30 minutesCook: 3 hours 30 minutesServes 6
Beef Roast
| Item | Quantity |
|---|---|
| Beef Chuck Roast— 3–5 lb | 1750g (4 lb) |
| Shallots— chunky diced | 225g (10 count) |
| Carrots— cut into obliques | 225g (3 count) |
| Celery— cut into 3–5 cm pieces | 225g (5 stalk) |
| Garlic Cloves— minced | 20g (5 clove) |
| Kosher Salt— for salting roast and seasoning | 2 tbsp |
| Neutral Oil— for searing | 30g (2 tbsp) |
| Unsalted Butter | 50g |
| Tomato Paste | 25g |
| All-Purpose Flour— or GF flour | 25g (3 tbsp) |
| Red Wine | 150g (2/3 cup) |
| Worcestershire Sauce | 25g |
| Beef Base— Better Than Bouillon | 15g (1 tbsp) |
| Beef Stock | 750g (3 cup) |
| Bay Leaves | 2 count (1g) |
| Fresh Thyme | 3.5 sprig |
Steps
- Salt all sides of the beef liberally and let sit at room temperature for 10 minutes. Pat completely dry with towels.
- Preheat the oven to 260°C / 500°F with a heavy sheet tray placed inside to heat up.
- Once the oven and tray are hot, place the salted and dried beef directly on the preheated tray. Roast for 20 minutes to sear. Remove the beef and set aside.
- Reduce the oven temperature to 135°C / 275°F.
- While the beef roasts, prep the vegetables: chunky dice the shallots, cut the celery into planks, slice the carrots into obliques or large chunks, and mince the garlic.
- On the stovetop, heat the butter in a Dutch oven over medium heat. Add the shallots, carrots, celery, garlic, and a large pinch of salt. Sauté for about 3 minutes until slightly softened and caramelized.
- Add the tomato paste, stir, and cook for about 2 minutes until it darkens. Stir in the flour and cook for 30–60 seconds.
- Add the red wine and Worcestershire sauce, deglazing the pot thoroughly. When the mixture thickens slightly, stir in the beef base and beef stock. Bring to a simmer.
- Add the seared beef to the pot, making sure to scrape and include all pan drippings and fond from the sheet tray. Nestle the beef into the liquid. Add the bay leaves and thyme.
- Cover the Dutch oven with the lid tightly sealed and transfer to the oven.
- Cook covered for 2 hours. After 2 hours, crack the lid slightly to allow the sauce to reduce, and continue cooking for another 30–90 minutes.
- The total cook time will be around 2½ to 3½ hours, or until the beef is shreddable but not falling apart.
- Let the beef rest in the cooking liquid for about 30 minutes before serving.
Baked Smashed Potatoes
| Item | Quantity |
|---|---|
| Russet Potatoes— peeled | 1500g (6 count) |
| Unsalted Butter | 113g (1 stick) |
| Sour Cream | 120g (1/2 cup) |
| Salt— to taste | 1 tsp |
| Black Pepper— fresh cracked | 1/2 tsp |
Steps
- Around the 2-hour mark of the beef cooking time, wrap the peeled potatoes in foil.
- Place the foil-wrapped potatoes on a sheet tray in the oven above the Dutch oven.
- Bake at 135°C / 275°F for at least 2 hours (longer if large) until fully baked and soft.
- Transfer the potatoes to a bowl and smash together with the salt, pepper, butter, and sour cream.
- Serve alongside the beef and pan sauce.
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