CrustyCrab
Recipes

FrenchChuck roast

Red Wine Braised Beef with Mashed Potatoes

Chuck roast braised low and slow in red wine with carrots and thyme, served over buttery mashed Yukon golds.

Calories
630kcal
Protein
42g
Carbs
38g
Fat
27g
Total, 40 min active
4 hr
Servings
4

Nutrition is per serving.

Ingredients

Braise

  • 1.75 lb (800 g) chuck roast, trimmed, cut into 4 large pieces
  • 1½ tsp kosher salt, 1 tsp black pepper
  • 1 tbsp neutral oil
  • 1 large yellow onion, diced
  • 3 medium carrots, cut into 1 in chunks
  • 4 garlic cloves, smashed
  • 2 tbsp tomato paste
  • 1 tbsp flour
  • 2 cups (475 ml) dry red wine, such as Côtes du Rhône or cabernet
  • 1½ cups (355 ml) beef or chicken stock
  • 2 bay leaves, 4 sprigs thyme
  • 1 tsp red wine vinegar

Mashed potatoes

  • 1.25 lb (570 g) Yukon gold potatoes, peeled and chunked
  • 1½ tbsp butter
  • ⅓ cup milk
  • Kosher salt

Steps

  1. Season. Heat the oven to 325°F. Pat the beef dry and season it with the salt and pepper.
  2. Sear. Sear the beef in the oil in a Dutch oven over medium-high heat, 3–4 minutes per side, until deeply browned. Set it aside.
  3. Build the base. Cook the onion and carrots in the same pot for 5 minutes. Add the garlic and tomato paste and cook 2 minutes until the paste darkens. Stir in the flour for 1 minute.
  4. Reduce the wine. Add the wine, scrape up the browned bits, and boil 5 minutes to reduce by about a third.
  5. Assemble. Add the stock, bay leaves, thyme and beef; the liquid should come about two-thirds up the meat. Bring to a simmer, cover, and move to the oven.
  6. Braise. Braise 3–3½ hours, turning the beef once halfway, until a fork twists in the meat with no resistance.
  7. Make the mash. In the last 40 minutes, boil the potatoes in salted water 20–25 minutes until tender, then mash with the butter and milk.
  8. Finish the sauce. Lift out the beef, skim the fat, and simmer the sauce on the stove 5–10 minutes until it coats a spoon. Stir in the vinegar and adjust the salt.
  9. Serve. Serve the beef and carrots over the mash with the sauce.

Notes

  • At high altitude (around 5,000 ft): allow 30–45 minutes more than a sea-level braise; the liquid simmers near 202°F.
  • Lower oven: at 300°F, allow 3½–4 hours and reduce the sauce a few minutes longer.