Directions
- 1Pat the beef chuck roast dry with paper towels and lightly salt all surfaces. Place on a rack over a sheet pan and let dry brine uncovered in the fridge overnight or up to 24 hours.
- 2Preheat the oven to 325°F (160°C).
- 3Melt 1 tbsp of butter or beef tallow in a Dutch oven or oven-safe pot over medium to medium-high heat.
- 4Pat the roast dry again and sear it in the hot pot for 2-3 minutes per side until well-browned.
- 5Remove the roast from the pot. Deglaze the pot with 1/2 cup of red wine (or wine alternative).
- 6Add 2 tbsp of Worcestershire sauce, 3 cups of beef bone broth, 1/2 tsp of ground thyme, 2-3 crushed garlic cloves, and 2 bay leaves to the pot.
- 7Return the roast to the pot, cover, and place in the preheated oven for 3 hours.
- 8While the roast is cooking, peel and cube about 900g of potatoes.
- 9Boil the cubed potatoes in water until fork-tender, about 10 minutes after reaching a boil. Drain the water.
- 10Mash the potatoes with 4 tbsp of butter and 1 cup of whole milk until creamy. Season with salt to taste.
- 11About 40 minutes before the roast is done, peel and chop 7 medium-sized carrots (about 600g) and add them to the Dutch oven with the roast, ensuring they are submerged in the broth.
- 12After 3 hours, remove the roast and carrots from the pot. Use a piece of the roast to scrape up any browned bits (fond) from the bottom of the pot.
- 13Stir 2 tbsp of beef gelatin into the sauce to thicken it. Reduce the sauce slightly.
- 14Add 45g of shredded beef liver to the sauce and stir until it melts in.
- 15Return the beef and carrots to the pot, and stir to coat them with the thickened sauce.
- 16Serve the pot roast and carrots over the mashed potatoes.
Ingredients
- 3 lb beef chuck roast
- salt
- 1 tbsp beef tallow or butter
- 0.5 cup red wine
- 0.5 cup cherry juice
- 0.25 tsp cream of tartar
- 1.5 tsp beet juice
- 2 tbsp worcestershire sauce
- 3 cups beef bone broth
- 0.5 tsp ground thyme
- 3 cloves garlic, crushed and peeled
- 2 bay leaves
- 900 g peeled russet potatoes
- 4 tbsp butter
- 1 cup whole milk
- 7 medium-sized carrots, peeled/cleaned and chopped
- 2 tbsp beef gelatin
- 45 g shredded beef liver
Equipment
big boardsmall sheet panInstant Pot insert or cooling rackDutch oven or oven-safe pot and lid combotongswooden spooncheese grater
Tips
- Dry brine the beef uncovered in the fridge overnight or for up to 24 hours for maximum air flow.
- When dry brining, ensure good air flow around the meat. Check for texture and smell before cooking; slimy texture, large gray patches, or a rotting smell indicate spoilage.
- When cooking with enameled cast iron, never use metal utensils and never heat the pot without something in it.
- Pat the meat dry before searing to improve browning.
- If you cannot drink alcohol, you can substitute red wine with cherry juice, cream of tartar, and optionally beet juice.
- Frozen beef bone broth blocks can be used, with each equating to about a cup.
- Boiling potatoes reduces anti-nutrients like solanine, oxalates, and lectins.
- Adding carrots near the end of cooking helps them maintain some body and crispness.
- Use a chunk of cooked roast to incorporate the fond back into the sauce.
- Add beef gelatin in stages to prevent clumping.
- Shred frozen beef liver with a cheese grater for easy incorporation into the sauce.
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