Ingredients:
- 2.5 (ish) lb. chuck roast (you could use blade roast)
- 2 tbsp. olive oil (I used EVOO)
- 2 tbsp. butter (I used unsalted)
- 6 cloves garlic - four whole and 2 minced
- 4 carrots, chopped
- 4 celery, chopped
- 1 yellow onion, chopped
- 3 tbsp. tomato paste
- 4 cups beef stock
- 3/4 cups red wine
- 2 bay leaves
- handful fresh thyme
- handful fresh sage (alas I used up my sage earlier this week so I didn't have this ingredient)
- S&P
- onion and garlic powder
- green onions (optional - I did not use)
Whipped potatoes
- 8 medium russet potatoes
- 1/2 cup butter
- 1/2 cup heavy cream
- 1 tsp. salt
- Begin by setting your oven to 325 °F.
- To your beef, add a small splash of olive oil and rub it in, coating all sides.
- Season both sides generously with salt, pepper, onion powder, and garlic powder. Be sure to coat the sides of the beef as well.
- Let your beef sit while you chop your carrots, celery, and onion.
- Make four small slits to the top of your beef and nestle in four whole cloves of garlic. Keep the other two aside.
- To a large oven safe pot, preferably a dutch oven, add your olive oil and set to medium/high heat.
- Add your beef and sear on each side for 4-5 minutes until a golden crust starts to appear. Be sure to also sear the sides of the beef to ensure it's all evenly browned.
- Just before removing the beef, add your butter and baste the top by scooping up the melted butter and pouring it over the top.
- Remove the beef from the pot and set aside for a couple minutes.
- To the same pot, add your carrots, celery, onion and two cloves of garlic. Let sauté for 4-5 minutes on medium heat.
- Add your tomato paste and cook for another 2 minutes or until the tomato paste becomes a dark red color.
- Deglaze with your red wine and let simmer for 2-3 minutes, or until the wine has reduced by half and has slightly thickened.
- Add your stock and return your beef back to the middle of the pot.
- Add your bay leaves and fresh thyme (plus fresh sage if you have it!).
- Cover and roast in the oven for 2.5-3 hours, flipping the beef halfway through cook time. Tip: the beef will be ready once you can shred it easily with two forks.
- Remove beef gently from the pot and strain your veggies so you are left with just the gravy.
- Add your gravy to a small saucepan and bring to a light simmer for 5-7 minutes - I added some cornstarch to thicken the gravy.
- While I did this, Loren did a rough chop of the meat and mixed it back in the dutch oven with the veggies (optional).
- Scoop your mashed (whipped) potatoes onto a serving plate, then a ladle of gravy, followed by a generous piece of your beef.