Braised Beef Pot Roast (gf) Recipe

Preheat the oven to 325°F (165°C).

Pat the beef chuck roast dry and season all over with 1.5 tsp salt and 1 tsp pepper.

Heat the olive oil in a large heavy Dutch oven over medium-high heat. Sear the roast on all sides until deeply browned, about 4–5 minutes per side. Transfer roast to a plate.

In the same pot, add the onion, carrots, and celery. Sauté until vegetables are softened and lightly caramelized, about 5–7 minutes. Add garlic and sauté 1 more minute.

Stir in tomato paste and cook 1–2 minutes to develop its sweetness.

Pour in the red wine to deglaze, scraping up browned bits. Simmer until the wine reduces by about half, 4–5 minutes.

Return the roast to the pot. Add beef broth, thyme, rosemary, and bay leaves. Bring to a simmer.

Tightly cover the pot and braise in the oven for 2.5–3 hours, until the beef is fork-tender and the vegetables are soft. Check halfway and rotate the roast if needed.

Carefully remove the roast and vegetables. Tent to keep warm.

Skim excess fat from the braising liquid and strain the liquid into a saucepan to make the herb au jus.

Bring the braising liquid to a gentle simmer. Make a slurry by mixing 1 tbsp cornstarch with 2 tbsp water; whisk into the liquid and simmer until slightly thickened to a light glaze. Season to taste with salt and pepper.

Slice the beef roast and keep warm. If desired, lightly reheat the vegetables in the au jus before serving.

Peel and cut the russet potatoes into even chunks. Place in a large pot and cover with salted water.

Bring to a boil and simmer until potatoes are very tender, about 15–20 minutes. Drain well.

Return potatoes to the pot. Add unsalted butter and begin mashing, then gradually add milk while whipping until smooth and fluffy. Season with salt and pepper to taste.

If using, fold in chopped parsley for color and aroma. Keep warm until serving.

Melt 1 tablespoon butter in a skillet over medium heat. Add the three carrots, and sauté for 4–6 minutes until they begin to soften.

Add 1 sprig thyme, salt, and pepper. Pour in a splash of water (about 2–3 tablespoons), cover, and simmer until carrots are tender, 5–7 minutes.

Remove lid, increase heat briefly to lightly glaze the carrots in the pan juices. Taste and adjust seasoning before serving.