Serves 4
Directions
- 1Season the chuck roast generously with kosher salt.
- 2Heat fat in a heavy-bottomed pot and brown the meat on all sides until a golden crust forms, then remove and set aside.
- 3Add sliced onions to the pot, season with salt, cover with a parchment paper cartouche, and cook on low heat.
- 4Stir in thyme, black pepper, butter, and a splash of vinegar, and cook until the mixture reduces.
- 5Remove the onions from the pot.
- 6Layer thinly sliced potatoes, salt, and cooked onions in the pot repeatedly until finished.
- 7Pour chicken stock over the layers, add small tabs of butter and sprigs of fresh thyme on top, and place the browned meat over the potatoes.
- 8Cover and cook in the oven at 325 degrees.
- 9Remove the meat, swirl the remaining meat juices and fat over the top of the potatoes, and return to the oven.
Ingredients
- 1 whole chuck roast
- 1 tbsp fat
- kosher salt (optional)
- 3 whole onion, sliced
- 1 tsp thyme
- 1 tsp black pepper
- 2 tbsp butter
- 1 tbsp vinegar
- 5 whole potato, finely sliced
- 2 cup chicken stock
Equipment
heavy-bottomed pottongsmandolineoven
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