Classic Hot Beef Recipe

Prepare and sear

Pat the 3 lb chuck roast dry with paper towels. Season all sides evenly with 2 tsp kosher salt and 1 tsp black pepper. Lightly dust the roast with 2 tbsp flour, shaking off excess. Heat 2 tbsp vegetable oil in a large Dutch oven over medium-high heat until shimmering. Sear the roast 3–4 minutes per side until deeply browned; remove roast and set aside.

Build braising liquid

Reduce heat to medium. Add the large chopped onion, 3 sliced carrots, 2 chopped celery stalks and 4 smashed garlic cloves to the pot. Cook, stirring, until softened and starting to color, about 6 minutes. Stir in 2 tbsp tomato paste and cook 1 minute. If using, pour in 1 cup dry red wine and scrape brown bits from the bottom; simmer 2–3 minutes to reduce slightly.

Braise the roast

Return the seared roast to the pot. Add 3 cups beef broth, 4 sprigs fresh thyme and 2 bay leaves. The liquid should come about halfway up the roast—add a bit more broth or water if necessary. Bring to a simmer, then cover and transfer to a 300°F (150°C) oven. Braise until fork-tender, about 3 to 3 1/2 hours. Alternatively, simmer gently on the stovetop over low heat for the same time or use a slow cooker on low for 7–8 hours.

Rest and shred/slice

When tender, remove the roast to a cutting board and tent with foil for 10–15 minutes. Remove and discard thyme stems and bay leaves from the braising liquid. Reserve 2 cups of the strained cooking juices for the gravy (see gravy section). Slice or shred the roast into 1/4-inch slices or pulled pieces as preferred.

Place 2 lbs peeled and cubed russet 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 fork-tender, 15–18 minutes. Drain thoroughly and return to the hot pot to evaporate excess moisture for 1 minute.

Meanwhile, warm 1 cup whole milk and melt 4 tbsp unsalted butter together (microwave or stove) until hot but not boiling. Mash potatoes with a potato masher or ricer until mostly smooth. Gradually add milk-butter mixture, mashing to desired creaminess. Season with 1 tsp black pepper and additional salt to taste (start with 1/2 tsp more if needed). Keep warm until serving.

In a medium bowl, whisk 3 tbsp all-purpose flour into 1 cup cold water until smooth to make a slurry. In a saucepan over medium heat, bring the reserved 2 cups cooking juices/au jus to a gentle simmer. Whisk in the flour slurry a little at a time, whisking constantly to avoid lumps.

Simmer the gravy for 3–5 minutes until thickened to a gravy consistency. Stir in 1 tbsp Worcestershire sauce and season with 1/2 tsp salt and 1/2 tsp black pepper. Taste and adjust seasoning. If gravy becomes too thick, thin with a splash of beef broth or water. Strain if you prefer a silky gravy.

If you prefer a richer gravy, you can remove 2 tbsp fat from the cooking juices, brown 1 additional tbsp flour in the fat to make a roux, then whisk in juices and finish as above.

Divide the buttery mashed potatoes among 6 warm plates (about 1 cup mashed potatoes per serving). Top each with slices or shredded pot roast (about 8 oz cooked beef per serving). Spoon generous amounts of pot roast gravy over the beef and potatoes so the meat is 'smothered.'

Garnish with 2 tbsp chopped fresh parsley, if using. Serve immediately.