Thursday Recipe

Prepare and season roast

Pat the chuck roast dry with paper towels. Season all sides generously with 2 tsp kosher salt and 1 tsp freshly ground black pepper. Lightly dust the roast with 2 tablespoons of all-purpose flour, shaking off excess.

Sear the roast

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

Cook aromatics

Reduce heat to medium. Add the sliced large onion (cut into wedges) and 4 smashed garlic cloves to the pot. Cook 3–4 minutes until softened and beginning to brown, scraping up brown bits from the bottom.

Deglaze and build braising liquid

Stir in 2 tablespoons tomato paste and cook 1 minute. Pour in 1 cup red wine (optional) to deglaze, scraping the bottom; simmer 2 minutes to reduce slightly. Add 3 cups beef broth, 1 tablespoon Worcestershire sauce, 4 sprigs fresh thyme, and 2 bay leaves. Return the roast to the pot; the liquid should come about halfway up the roast—add up to 1/2 cup more broth if needed.

Braise

Bring liquid to a simmer, then cover and transfer pot to a preheated oven at 325°F (160°C). Cook low and slow for 2.5 to 3 hours, or until meat is fork-tender (internal connective tissue has broken down).

Add vegetables

About 45–60 minutes before the roast is done, add 4 medium carrots (peeled and cut into 2-inch pieces) and 2 celery stalks (cut into large pieces) to the pot. If using small red potatoes, add them at this time as well. Recover and continue cooking until vegetables and meat are tender.

Finish and rest

When done, transfer roast and larger vegetables to a cutting board and tent with foil to rest 10–15 minutes. Remove thyme sprigs and bay leaves from the braising liquid. Skim fat from the surface if desired.

Make gravy (from braising liquid)

Place the pot with braising liquid on the stovetop over medium heat. Mix 1–2 tablespoons flour (or cornstarch slurry: 1 tbsp cornstarch + 1 tbsp cold water) into a small amount of cold water to make a slurry. Whisk slurry into simmering liquid until thickened to gravy consistency, 2–4 minutes. Taste and adjust seasoning with salt and pepper.

Peel (optional) and cut 2 lbs russet potatoes into 1–2 inch chunks for even cooking. Place in a large pot and cover with cold water by 1 inch. Add 1 tsp salt. Bring to a boil over high heat, then reduce to a simmer and cook 15–18 minutes until potatoes are easily pierced with a fork.

Drain potatoes well and return to the pot. Over low heat for 30–60 seconds, shake pot to remove excess moisture. Add 4 tablespoons unsalted butter and 1 cup whole milk (warmed). Mash with a potato masher or ricer until smooth and creamy. Season with 1 tsp salt and 1/2 tsp black pepper, adjusting to taste. Keep warm until serving.

If not using carrots from the braise, peel and slice 4 medium carrots on the diagonal into 1/2-inch pieces. In a skillet over medium heat, melt 2 tablespoons unsalted butter. Add carrots and cook, stirring, 4–5 minutes until they begin to soften.

Add 1 tablespoon brown sugar, 1/2 teaspoon salt and 1/4 teaspoon black pepper. Stir to coat and cook another 4–6 minutes until carrots are tender and a glossy glaze forms. Taste and adjust seasoning. Keep warm until plating.

Preheat oven to 425°F (220°C). In a large bowl combine 2 cups all-purpose flour, 1 tablespoon baking powder and 1 teaspoon salt. Cut in 6 tablespoons cold cubed unsalted butter with a pastry cutter or fingers until mixture resembles coarse crumbs with pea-sized bits.

Stir in 3 tablespoons whole milk or buttermilk until a shaggy dough forms. Turn dough onto a lightly floured surface, gently fold 3–4 times, and press to about 1-inch thickness. Use a 2.5-inch biscuit cutter to cut rounds (do not twist). Place on a baking sheet close together for soft sides or spaced for crisp sides.

Brush tops with 1 tablespoon milk. Bake 12–14 minutes until risen and golden. Serve warm.

Slice the rested pot roast against the grain into thick slices. Place a scoop of mashed potatoes on each plate, top or surround with slices of pot roast, spoon warm gravy over the meat and potatoes. Arrange braised carrots and celery alongside or spoon the glazed carrots next to the potatoes. Add a warm biscuit to the plate.

Garnish with chopped fresh parsley if desired and serve immediately.