Ingredients:

  • 3 lb beef chuck roast
  • 2 tbsp vegetable oil
  • 1 large yellow onion, diced
  • 4 cloves garlic, smashed
  • 2 cups beef bone broth
  • 1 cup dry red wine
  • 3 large carrots, cut into 2-inch chunks
  • 2 sprigs fresh rosemary
  • 3 sprigs fresh thyme
  • 2 bay leaves
  • 2 tsp kosher salt
  • 1 tsp black pepper
  • 2 lb Russet potatoes, peeled and cubed
  • 4 tbsp unsalted butter
  • 1 cup whole milk, warmed
  • 1 tsp salt
  • 2 tbsp unsalted butter
  • 2 tbsp all-purpose flour

Instructions:

  1. Generously coat the beef chuck roast with salt and pepper on all sides.
  2. Heat vegetable oil in a Dutch oven over medium-high heat. Sear the roast for 5–7 minutes per side until a deep mahogany crust forms. Remove beef and set aside.
  3. In the same pot, add diced onions and cook for 3–4 minutes until translucent, then stir in smashed garlic for 60 seconds until fragrant.
  4. Pour in the red wine, scraping the bottom of the pot to release the browned bits (fond), and let it reduce by half.
  5. Return the beef to the pot. Add beef bone broth, rosemary, thyme, bay leaves, and carrots. Cover and simmer on low heat for 4 hours until the beef is fall-apart tender.
  6. While the beef finishes, boil the cubed Russet potatoes in salted water until tender.
  7. Drain potatoes and mash with butter and warmed whole milk until velvety.
  8. Prepare the gravy by melting 2 tbsp butter in a pan, whisking in 2 tbsp flour to create a roux, and slowly stirring in the reserved braising liquid until thickened.