- 6
Ingredients
- SEAR:
- 1 boneless chuck roast (3 1/2–4 lb.), trimmed and seasoned with salt and black pepper
- 3 Tbsp. olive oil
- SWEAT:
- 1 1/2 cups diced onions
- 3/4 cup diced carrot
- 3/4 cup diced celery
- 1/4 cup chopped fresh garlic
- ADD:
- 2 Tbsp. tomato paste
- 1 Tbsp. Dijon mustard
- 1/4 cup all-purpose flour
- 1 tsp. unsweetened cocoa powder
- 1 tsp. instant espresso powder
- DEGLAZE:
- 1 cup dry red wine
- 2 cups low-sodium beef broth
- 1 sprig fresh rosemary
- 1 dried bay leaf
- ADD:
- 4 carrots, cut into 2-inch pieces
- 4 shallots, peeled
- 3 parsnips, cut into 2-inch pieces
- 2 golden beets, cut into 6 wedges
- WHISK:
- 1 Tbsp. red wine vinegar
- Hot Beef Sandwiches with Mashed Potatoes and Gravy:
- FOR THE POTATOES, COOK:
- 1 1/2 lb. Yukon gold potatoes, peeled and cubed
- 1/2 cup sour cream
- 4 Tbsp. unsalted butter
- 1/4 cup whole milk
- Salt to taste
- FOR THE GRAVY, WHISK:
- 2 cups low-sodium beef broth
- 3 Tbsp. all-purpose flour
- MELT:
- 1 Tbsp. unsalted butter
- 1 sprig fresh rosemary
- 1/2 cup reserved sauce from Pot Roast
- 1 tsp. red wine vinegar
- 8 oz. reserved leftover Pot Roast, shredded into bite-sized pieces
- FOR THE SANDWICHES, COMBINE:
- 1 stick unsalted butter (8 Tbsp.), softened
- 1/2 tsp. grated fresh garlic
- Salt and black pepper to taste
- 4 slices Texas toast
- Chopped fresh parsley
Preparation
Step 1
Preheat oven to 325°.
Sear roast in oil in a large pot over high heat until deep golden brown on all sides, about 10 minutes; transfer to a plate.
Sweat onions, diced carrot, and celery in drippings over medium heat, covered, until vegetables soften, 10–12 minutes. Stir in garlic and cook until fragrant, 30 seconds.
Add tomato paste and Dijon; cook 2 minutes. Stir in flour, cocoa powder, and espresso powder; cook 1 minute.
Deglaze pot with wine, scraping up any brown bits. Stir in broth, rosemary, and bay leaf, then bring to a boil over high heat. Return roast to pot, cover, and transfer to oven. Braise roast 3 hours.
Transfer roast to a plate. Strain sauce, discarding vegetables and herbs. Return sauce and roast to pot.
Add carrot pieces, shallots, parsnips, and beets to pot. Cover pot, return to oven, and braise roast until fork-tender, about 11/2 hours more. Transfer roast and root vegetables to a serving platter.
Whisk vinegar into sauce, then season with salt. (Reserve 1/2 cup sauce and 8 oz. Pot Roast for Hot Beef Sandwiches)
Per serving: 542 cal; 18g total fat (5g sat); 144mg chol; 514mg sodium; 37g carb; 7g fiber; 53g protein
Pot Roast Sandwiches:
For the potatoes, cook potatoes in a pot of boiling salted water until fork-tender, 12–15 minutes. Drain potatoes; return to the pot. Cook potatoes over low heat, stirring to remove excess moisture, 1 minute.
Add sour cream, butter, and milk, and mash until smooth; season with salt and keep warm.
For the gravy, whisk together broth and flour. Melt 1 Tbsp. butter in a saucepan over medium heat until foamy; add rosemary and sauté 1 minute, then discard rosemary. Whisk in broth mixture and reserved sauce, then simmer until gravy thickens, 5–7 minutes. Stir in vinegar and reserved pot roast; simmer to heat through, then season with salt and pepper and keep warm.
Preheat broiler to high with rack 6 inches from element. Line a baking sheet with parchment paper.
For the sandwiches, combine 1 stick butter and garlic; season with salt and pepper. Spread 1 Tbsp. butter onto each side of toast slices and place on prepared baking sheet. Broil toast until golden on both sides, about 2 minutes per side.
To assemble sandwiches, top each slice of toast with mashed potatoes and gravy; sprinkle with parsley.
Per serving: 885 cal; 63g total fat (36g sat); 204mg chol; 826mg sodium; 53g carb; 4g fiber; 29g protein