Slow-Braised Beef Chuck with Mashed Potatoes
A hearty and comforting meal featuring tender braised beef served directly from the pot with scoops of rich, buttery mashed potatoes.
Instructions
-
Prepare the Meat and Oven
Trim large globs of fat from the inside of the beef chuck roast if desired. Heat a thin film of oil in a large Dutch oven on medium heat. Brown the meat slowly, being careful not to burn the bottom. Preheat the oven to 350 F. -
Sauté Vegetables and Make Base
Peel and cut the onion into thin quarter-circles and chop the celery into small pieces. Once the meat is brown, remove it to a plate. Add the onions and celery to the pot, keeping them moving until the fond is nearly burning. Add the tomato paste and flour, stirring aggressively to disperse the flour through the fat. -
Deglaze and Combine
Pour in the red wine and scrape the bottom of the pan with a wooden spoon. Add the crushed tomatoes and Worcestershire sauce, and sprinkle in the garlic powder. Stir to incorporate. Return the meat and any accumulated juices to the pot, tossing the meat in the sauce. Cover the pot with a lid. -
Cook Potatoes
Place the potatoes directly on the oven rack to bake until easily pierced with a fork, about 1 to 1.5 hours. Remove and let cool briefly. In a large pan over medium heat, melt the butter. Peel and chop the garlic, add it to the hot butter, and immediately turn off the heat. Move the pan to a cooler surface if it smells like it is burning. -
Mash the Potatoes
Peel the cooled potatoes, cut them in half, and scoop out the flesh. Pass the flesh through a ricer directly into the pan with the garlic butter. Mix in enough milk to achieve the desired texture. Season with salt and pepper. Cover and keep warm. -
Cook the Carrots
Peel the carrots and cut them into large chunks of roughly equal size. After 2 to 3 hours of cooking the meat in the oven, check that the meat is soft enough to pull apart with forks. Add the carrots to the pot, coating them in sauce but not submerging them. Return the pot to the oven without the lid for about one hour, or until the carrots are tender enough to be pierced with a fork. -
Final Seasoning and Serving
Remove the pot from the oven. Stir in the chopped fresh rosemary, salt, pepper, and balsamic vinegar. The meat will begin to break up as you stir. Taste the sauce and adjust seasoning or vinegar as needed. Pull any remaining meat into manageable chunks with forks. Serve.
Tips
To reduce fat, trim interior fat from the roast. Ensure the garlic does not burn by removing the pan from heat immediately after adding it to the melted butter.
Video
“Pot Roast with Mashed Baked Potatoes” by Adam Ragusea, watch on YouTube.
About this recipe
This dish centers on a beef chuck roast cooked low and slow with wine, tomatoes, and aromatics until it becomes fork-tender. The potatoes are baked until soft, then mashed with butter, milk, and garlic that has been gently cooked in hot butter to release its flavor without burning. It is a classic dinner option that comes together in one main oven vessel for the meat and a separate pan for the sides, making it manageable for home cooks. The final presentation emphasizes the melding of the braising liquid and meat, accompanied by fluffy, seasoned potatoes.
