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A classic, comforting meal featuring a tender beef chuck roast braised in a rich tomato and red wine sauce, served alongside creamy mashed baked potatoes with a hint of garlic and cultured butter.
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Sear the beef and sauté onions and celery in a Dutch oven. → Add sauce ingredients and braise covered in the oven at 350°F for 2-3 hours. → Bake potatoes alongside the roast, then mash them with garlic butter and milk. → Add carrots and finish the roast uncovered for 1 hour to thicken and brown. → Season with balsamic and rosemary, then shred the beef to serve.
Sear the beef and sauté onions and celery in a Dutch oven. → Add sauce ingredients and braise covered in the oven at 350°F for 2-3 hours. → Bake potatoes alongside the roast, then mash them with garlic butter and milk. → Add carrots and finish the roast uncovered for 1 hour to thicken and brown. → Season with balsamic and rosemary, then shred the beef to serve.
A classic, comforting meal featuring a tender beef chuck roast braised in a rich tomato and red wine sauce, served alongside creamy mashed baked potatoes with a hint of garlic and cultured butter.
Preheat oven to 350°F (175°C). Trim large chunks of fat from the chuck roast. Heat a thin film of oil in a Dutch oven on medium heat and brown the meat slowly on both sides.
While the meat browns, peel and slice the onion into thin quarter-circles and finely chop the celery.
Remove the browned meat. Sauté the onions and celery in the pot until the bottom starts to brown (fond). Stir in tomato paste and flour to disperse it through the fat.
Deglaze the pan with red wine, scraping the bottom. Add crushed tomatoes, Worcestershire sauce, and garlic powder. Return the meat and its juices to the pot.
Cover the Dutch oven and place it in the oven. Place the whole potatoes directly on the oven rack. Bake both for 1.5 hours or until potatoes are soft.
Browning the meat on medium heat prevents the fond from burning, which preserves the sauce's flavor.
Using a ricer for baked potatoes yields a unique, fluffy texture compared to boiled mashed potatoes.
Cooking the last hour uncovered is crucial for developing a deep, caramelized flavor and a dark color in the sauce.
Adding balsamic vinegar at the very end 'wakes up' the long-stewed flavors with necessary acidity.
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