Hot Beef Recipe

Prep

Pat the chuck roast dry with paper towels. Generously season all sides with 2 tsp kosher salt and 1 tsp black pepper.

Sear

Heat 2 tablespoons vegetable oil in a large Dutch oven or heavy ovenproof pot over medium-high heat until shimmering. Sear the roast 3–4 minutes per side until deep brown. Transfer roast to a plate and set aside.

Vegetables

Reduce heat to medium. Add the peeled and halved yellow onion, carrots (cut into 2-inch pieces), and celery to the pot. Cook 4–5 minutes until they begin to brown. Add the smashed garlic and cook 30 seconds more.

Deglaze & assemble

Stir in 2 tablespoons tomato paste and cook 1 minute. Pour in 1 cup dry red wine (or omit and use extra broth) and scrape up browned bits with a wooden spoon. Add 3 cups beef broth, return the seared roast to the pot nestling it among the vegetables, and add thyme sprigs and 2 bay leaves. The liquid should come about halfway up the sides of the roast; add up to 1/2 cup additional broth if needed.

Slow cook

Bring to a simmer on the stovetop, then cover and transfer to a 325°F (163°C) oven. Cook 2.5–3 hours, basting once halfway through, until the roast is fork-tender and easily shredded. Alternatively, cook on low in a slow cooker for 6–8 hours.

Rest

Remove roast to a cutting board, tent with foil and rest 10–15 minutes. Strain pan juices and vegetables through a fine-mesh sieve into a bowl; reserve juices (at least 2 cups) for gravy and keep vegetables for serving or whisking into gravy.

While the roast cooks, place potato chunks in a large pot and cover with cold water by 1 inch. Add 1 tsp kosher salt. Bring to a boil, then simmer until potatoes are fork-tender, 12–15 minutes.

Drain potatoes well and return to the warm pot. Add 4 tablespoons unsalted butter and 3 tablespoons whole milk. Mash using a potato masher (or ricer for extra-smooth) until desired consistency. Season with 1 tsp black pepper and adjust salt to taste. Keep warm until serving.

In a medium saucepan, melt 2 tablespoons unsalted butter over medium heat. Whisk in 3 tablespoons all-purpose flour to make a roux and cook 1–2 minutes until lightly golden.

Slowly whisk in the 2 cups reserved pan juices and 1 cup additional beef broth, a little at a time, to avoid lumps. Bring to a gentle simmer and cook 3–5 minutes until slightly thickened.

Stir in 1 teaspoon Worcestershire sauce, 1 teaspoon freshly ground black pepper, and 1/2 teaspoon salt. Taste and adjust seasoning. If gravy is too thin, simmer a few minutes more; if too thick, whisk in additional broth by tablespoons until desired consistency is reached. Optionally, stir in some of the strained cooked vegetables mashed to add body and flavor.

Slice or shred the rested roast across the grain into desired portions. Spoon a generous mound of buttery mashed potatoes onto each plate, top with slices or shredded roast, and ladle hot pot roast gravy over the beef and potatoes.

Garnish with chopped fresh parsley, if using, and serve immediately.