Braised Leeks & Chuck Roast
Serves 1
Directions
- 1Preheat the oven to 325°F (165°C).
- 2Season the chuck roast generously with salt and black pepper on all sides.
- 3Heat a large Dutch oven over medium-high heat with the neutral oil. Sear the beef until deeply golden brown, about 3 to 4 minutes per side, then transfer to a plate.
- 4Reduce the heat to medium. Add the shallots and garlic and cook for 1 to 2 minutes. Pour in the white wine and cook, scraping up any browned bits, until the wine has mostly reduced, about 1 to 2 minutes.
- 5Add the peppercorns, return the beef to the Dutch oven, add water until it comes two-thirds to three-quarters of the way up the beef, and add the bay leaves.
- 6Season with salt and turmeric, cover, and braise in the oven for 1 hour 45 minutes to 2 hours 15 minutes.
- 7Remove from oven, increase heat to 375°F (190°C), transfer beef to a baking dish, strain and reserve the braising liquid, and discard fat, shallots, peppercorns, and bay leaves.
- 8Arrange the leeks around the beef, season with pepper and thyme, and pour in reserved braising liquid until one-third of the way up the beef and leeks.
- 9Cover and bake for 30 to 35 minutes.
- 10Uncover, brush leeks with olive oil, spoon liquid over beef, increase heat to 425°F (220°C), and roast uncovered for 15 to 20 minutes.
Ingredients
- 3 lb chuck roast, cut into large 3-inch chunks
- to taste kosher salt
- to taste freshly ground black pepper
- 2 tbsp neutral oil
- 1-2 shallot, quartered
- 5-6 garlic clove, peeled
- 1/3 cup dry white wine
- 1 tsp whole black peppercorns
- 3 bay leaf
- small pinch ground turmeric (optional)
- water
- 3-4 leeks, trimmed, cut into 2.5 to 3-inch pieces
- 1 tsp fresh thyme leaves
- 1.5 to 2 cup braising liquid, reserved
- 1-2 tbsp extra-virgin olive oil
- chopped fresh parsley
- extra-virgin olive oil
- fresh thyme leaves (optional)
- crusty bread
Equipment
Dutch oventongsknifecutting boardbaking dishladle
Tips
- You can reserve the softened garlic from the braising liquid for serving if desired.
- If the leeks are dirty, rinse them carefully while keeping the pieces intact.
- For deeper color on the leeks, broil for 1 to 2 minutes at the end of cooking.
- If you want to brown the leeks further without crisping the beef, loosely cover the beef with foil before broiling or temporarily remove the beef.
