Historic Hotel Menu Recipe

Prepare and season

Pat the 3-lb beef chuck roast dry with paper towels. Combine 2 tbs kosher salt, 2 tsp black pepper and 2 tbs flour on a plate. Rub the seasoning and flour mixture all over the roast, pressing to adhere.

Sear

Heat 2 tbs vegetable oil and 2 tbs unsalted butter in a large Dutch oven over medium-high heat until shimmering. Sear the roast 4–5 minutes per side, until a deep brown crust forms. Transfer the roast to a plate and set aside.

Vegetables and deglaze

Reduce heat to medium. Add the sliced onion, carrots, celery and smashed garlic to the pot. Cook, stirring occasionally, until vegetables soften and begin to brown, about 6–8 minutes. Stir in 2 tbs tomato paste and cook 1–2 minutes. Pour in 1 cup dry red wine to deglaze, scraping up brown bits from the bottom; simmer until wine reduces by half, about 3–4 minutes.

Braise

Return the roast to the pot. Pour in 4 cups beef stock so liquid comes about halfway up the roast. Add 2 bay leaves, 4 thyme sprigs, 1 rosemary sprig and 1 tbs Worcestershire sauce. Bring to a gentle simmer, cover with a tight-fitting lid, and transfer to a 325°F (160°C) oven. Braise until fork-tender, about 3 hours, turning the roast once halfway through. If using the stove, maintain a very low simmer and cook covered for 3–3.5 hours.

Rest

When tender, remove roast to a cutting board and tent loosely with foil. Reserve 1 cup of pan juices and vegetables for the gravy and plating. Discard bay leaves and herb stems. Let roast rest 15–20 minutes before slicing against the grain.

Cook potatoes

Place the cubed 3 lbs russet potatoes in a large pot and cover with cold water by 1 inch. Add 1 tsp kosher salt. Bring to a boil, then reduce to a simmer and cook until potatoes are fork-tender, 15–18 minutes.

Mash

Drain potatoes well and return to the pot off the heat to let steam dry for 1–2 minutes. In a small saucepan, warm 1 cup whole milk, 1/2 cup heavy cream and 4 tbs butter until butter melts and liquid is hot but not boiling. Mash potatoes with a ricer or potato masher, then pour in warmed dairy and continue mashing until smooth and creamy. Season with 1 tsp kosher salt and 1/2 tsp black pepper; taste and adjust seasoning.

Keep warm

Cover and keep warm until ready to serve. If too thick, stir in an additional splash of milk to reach desired consistency.

Make roux

Place the reserved 1 cup roast pan juices in a saucepan and skim off excess fat if necessary, reserving 1 tbs fat. Add 1 tbs butter to the saucepan with the reserved fat and heat over medium. Whisk in 2 tbs flour and cook, whisking constantly, for 1–2 minutes to cook out the raw flour taste.

Finish gravy

Gradually whisk in 1 cup beef stock, scraping up any browned bits. Add 1 tsp Worcestershire sauce, 1/2 tsp salt and 1/4 tsp black pepper. Bring to a simmer and cook until thickened, about 3–5 minutes. Taste and adjust seasoning. If gravy is too thick, whisk in additional stock by tablespoons to reach desired consistency.

Strain (optional)

For a refined hotel-style gravy, strain through a fine-mesh sieve into a clean saucepan, pressing on solids to extract flavor. Keep warm until serving.

Slice the rested roast against the grain into 1/3-inch slices. Spoon a generous portion of creamy mashed potatoes onto each plate, arrange 2–3 slices of roast alongside, and spoon pan gravy over the meat and potatoes. Garnish with 2 tbs chopped fresh parsley per serving.