My Recipes

  • 1.5 lb chuck roast

  • 1 medium onion, diced

  • 1 stalk celery, diced

  • 1 carrot, diced

  • 1 tbsp tomato paste

  • 1 cup beef stock

  • 1 cup dry red wine

  • 1 sprig rosemary

  • 2 sprigs thyme

  • 1 tsp corn starch (optional, for thickening)

  • Salt & pepper, to taste

  • Olive oil, for searing

Ingredients

Methods

1. Braise the Chuck Roast

  1. Sear the meat: Pat chuck roast dry. Season with salt and pepper. In a Dutch oven or deep pot, heat olive oil over medium-high heat. Sear the roast on all sides until browned (about 3–4 minutes per side). Remove and set aside.

  2. Sauté the aromatics: In the same pot, add a little more oil if needed. Sauté onion, carrot, and celery until softened (5–6 minutes). Stir in tomato paste and cook for 1 minute more.

  3. Deglaze & braise: Pour in the wine and beef stock, scraping up any brown bits. Return the roast to the pot. Add rosemary and thyme.

  4. Simmer low & slow: Cover and simmer on low for 2.5 to 3 hours, or until the beef is fall-apart tender. (Alternatively, use a 325°F oven.)

  5. (Optional) Thicken the sauce: Remove beef and shred or slice. Mix 1 tsp corn starch with a splash of water. Stir into the sauce and simmer until slightly thickened.

2. Make the Mashed Potatoes

  1. Boil: In a pot of salted water, boil the potatoes until fork tender (10–15 minutes).

  2. Mash: Drain, then mash with butter, warm heavy cream, and mozzarella. Season with salt to taste.

3. Serve

Plate the mashed potatoes and top with tender chuck roast and spoonfuls of the braising sauce. Garnish with chopped parsley.