Ingredients:

  • 3 lb beef chuck roast
  • 2 tbsp vegetable oil
  • 1 tsp kosher salt
  • ½ tsp black pepper
  • 1 large yellow onion, chunky dice
  • 4 cloves garlic, smashed
  • 3 large carrots, cut into 2-inch chunks
  • 2 stalks celery, cut into 2-inch chunks
  • 2 cups beef broth, low sodium
  • 1 cup dry red wine
  • 2 tbsp Worcestershire sauce
  • 2 sprigs fresh rosemary
  • 3 sprigs fresh thyme
  • 2 bay leaves
  • 3 lb Russet potatoes, peeled and cubed
  • ½ cup unsalted butter
  • 1 cup whole milk
  • 1 tsp salt
  • ½ tsp garlic powder
  • 2 tbsp unsalted butter
  • 2 tbsp all-purpose flour
  • 2 cups reserved braising liquid

Instructions:

  1. Pat the beef chuck roast completely dry with paper towels. Season generously with salt and pepper.
  2. Heat vegetable oil in a Dutch oven over medium-high heat. Sear the roast for 5-7 minutes per side until a deep mahogany crust forms. Remove meat and set aside.
  3. Lower heat to medium. Sauté diced onions and celery until softened. Stir in smashed garlic for 60 seconds, then deglaze the pot with red wine, scraping the bottom.
  4. Return the seared roast to the pot. Add beef broth and Worcestershire sauce until liquid reaches halfway up the meat. Add rosemary, thyme, and bay leaves.
  5. Cover with a tight lid and transfer to a 325°F (163°C) oven. Roast for 3 hours. Add carrot chunks around the roast during the final 45 minutes.
  6. While the roast rests, boil cubed potatoes in salted water for 15-20 minutes until tender. Drain and mash with a ricer or masher.
  7. Fold butter, warm milk, salt, and garlic powder into the mashed potatoes until fluffy.
  8. Strain the braising liquid and discard aromatics. In the Dutch oven, melt 2 tbsp butter over medium heat, whisk in flour for 2 minutes to create a roux, and slowly stir in 2 cups of reserved liquid. Simmer until thickened.