Truffled Pot Roast Recipe

Preheat and prepare

Preheat oven to 325°F (160°C). Pat the chuck roast dry with paper towels. Season all over with kosher salt and black pepper, then lightly dust with the 2 tablespoons of flour, shaking off excess.

Sear the roast

In a large Dutch oven or ovenproof pot over medium-high heat, add 2 tablespoons olive oil. When shimmering, sear the roast on all sides until well browned, about 3–4 minutes per side. Transfer roast to a plate.

Sauté aromatics

Reduce heat to medium. Add the halved & sliced onion, chopped carrots and celery to the pot. Cook, stirring occasionally, until softened and lightly browned, about 6–8 minutes. Add the smashed garlic and tomato paste; cook 1 minute until fragrant.

Deglaze

Pour in the red wine (or 1 cup additional beef broth if not using wine) and scrape up browned bits from the bottom of the pot. Let the wine reduce by about half, 2–3 minutes.

Braise

Return the roast to the pot. Add beef broth until it comes about halfway up the side of the roast (approximately 3 cups). Add thyme sprigs, bay leaves and 2 tablespoons unsalted butter. Bring to a gentle simmer on the stovetop, then cover and transfer to the preheated oven. Braise until the beef is fork-tender, about 3 to 3.5 hours.

Finish and rest

When tender, remove the roast and vegetables to a cutting board and cover loosely with foil to rest 15 minutes. Strain the braising liquid into a saucepan, skim fat if desired, and reduce over medium heat until slightly thickened to make pan jus (about 8–10 minutes). Keep warm.

Cook potatoes

Place the cubed potatoes 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 until potatoes are tender when pierced with a fork, about 15–18 minutes. Drain well.

Warm dairy

While the potatoes cook, warm the milk and 2 tablespoons butter in a small saucepan until butter is melted and milk is hot but not boiling.

Mash and finish

Return drained potatoes to the pot or a bowl. Mash using a ricer or masher until mostly smooth. Stir in warmed milk and butter mixture, then fold in 4 oz Boursin cheese until fully incorporated and creamy. Drizzle in 1 teaspoon truffle oil and season with 1 tsp salt and 1/2 tsp black pepper to taste. Mix in sliced chives. Keep warm until serving.

Blanch (optional)

If carrots are firm, place them in boiling salted water for 3 minutes, then immediately shock in ice water. Drain. This step speeds glazing and ensures tenderness.

Glaze

In a skillet over medium heat, melt 1 tablespoon butter. Add the baby carrots and sauté 4–5 minutes until they begin to soften and get light color. Add 2 tablespoons honey and 2 tablespoons orange juice. Toss to coat and let cook 2–3 minutes until glaze thickens and coats carrots. Season with 1/2 tsp salt and 1/4 tsp black pepper. Stir in chopped parsley just before removing from heat. Keep warm.

Prep onions

Separate the very thinly sliced onion into rings or strands and place in a bowl. Toss with 1/2 cup flour, 1 tablespoon cornstarch and 1/2 teaspoon salt until evenly coated. Shake off excess flour.

Fry

Heat about 1 cup vegetable oil in a wide skillet over medium-high heat until it reaches 350°F (175°C) or a small bit of flour sizzles immediately. Fry the coated onion in batches, being careful not to crowd, until golden brown and crisp, about 2–3 minutes per batch. Remove with a slotted spoon to a paper towel-lined tray and season lightly with a pinch of salt. Let cool and crisp further.

Slice or pull the rested pot roast into large pieces. Spoon a generous portion of Boursin whipped (truffled) potatoes into the center of each plate.

Arrange braised vegetables alongside and place sliced or pulled pot roast on top or next to the potatoes. Spoon 2–4 tablespoons of warm pan jus over the meat and around the potatoes.

Place a small mound of honey-glazed baby carrots to the side. Top the roast and potatoes with a handful of crispy onions for crunch.

Garnish with chopped parsley and additional chives if desired. Serve immediately while hot.