# Braised Leeks & Chuck Roast

A festive and comforting braised chuck roast with leeks, perfect for Rosh Hashanah.

- Cuisine: Indian
- Category: Dinner
- Difficulty: medium
- Language: en

## 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

## Instructions

1. Preheat the oven to 325°F (165°C).
2. Season the chuck roast generously with salt and black pepper on all sides.
3. Heat 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.
4. Reduce 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.
5. Add 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.
6. Season with salt and turmeric, cover, and braise in the oven for 1 hour 45 minutes to 2 hours 15 minutes.
7. Remove 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.
8. Arrange 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.
9. Cover and bake for 30 to 35 minutes.
10. Uncover, brush leeks with olive oil, spoon liquid over beef, increase heat to 425°F (220°C), and roast uncovered for 15 to 20 minutes.

## Equipment

- Dutch oven
- tongs
- knife
- cutting board
- baking dish
- ladle

## 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.

## Source

- Original video: https://www.facebook.com/reel/2164173474514150/?fs=e&mibextid=wwXIfr&fs=e
- Creator: Yarin Danieli
- Recipe page: https://www.cliprecipe.com/recipe/22eb2de4-20d5-49a6-9178-52b435d7a216
- Extracted: 2026-11-03

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt