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Slow-Roasted Chuck Roast Beef with Gravy and Crispy Potatoes
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Slow-Roasted Chuck Roast Beef with Gravy and Crispy Potatoes

3 h 45 minServes 8Nutri-Score C€€
from @cucinapalermo9 imports0 cooked
Adapt this recipe

what you need

Ingredients

8 people
  • chuck roast (at room temperature)Meat2.5 kg
  • saltSpices20 g
  • black pepper (ground)Spices8 g
  • flourPantry60 g
  • onion (roughly chopped)Produce2 pieces
  • carrots (roughly chopped)Produce3 pieces
  • celery (roughly chopped)Produce3 pieces
  • mini San Marzano tomatoes (whole)Produce250 g
  • chicken bouillonPantry15 g
  • ground rosemarySpices5 g
  • bay leavesSpices3 pieces
  • red wineBeverages360 ml
  • Worcestershire saucePantry30 ml
  • beef brothPantry500 ml
  • potatoes (parboiled and sliced)Produce1.2 kg
  • garlic (grated)Produce4 pieces
  • fresh parsley (chopped)Produce15 g
  • truffle saltSpices5 g
  • extra virgin olive oilPantry60 ml
  • cooking sprayPantry5 ml

per serving

Nutrition

434kcal

Carbs
18 g
Proteins
36 g
Fat
24 g
Adapt tools

what you’ll use

Tools

  • Dutch oven
  • Blender
  • Baking dish
  • Mixing bowl
  • Grater
  • Tongs

step by step

Method

  1. Coat the chuck roasts

    • Pat the chuck roasts dry and season generously with salt, pepper and flour on all sides.
    Step 1

  2. Sear the meat

    • Heat the Dutch oven until very hot.
    • Sear the roasts on both sides until nicely browned, then remove them from the pot.
    Step 2

  3. Sauté the vegetables

    • Add the onions, carrots, celery and tomatoes to the pot.
    • Season with chicken bouillon and black pepper.
    • Sauté, stirring occasionally, until the vegetables start to soften.
    Step 3

  4. Add the aromatics and liquids

    • Stir in the ground rosemary and bay leaves.
    • Pour in the red wine, Worcestershire sauce and beef broth.
    • Stir everything together and scrape up the browned bits.
    Step 4

  5. Roast the beef

    • Nestle the seared roasts back into the pot among the vegetables.
    • Cover and bake at 175 °C (350 °F) until the meat falls apart.
    Step 5

  6. Prepare the potatoes

    • Slice the parboiled potatoes and put them in a bowl.
    • Add the grated garlic, chopped parsley, truffle salt, olive oil and black pepper.
    • Toss well to coat.
    Step 6

  7. Bake the potatoes

    • Spray a baking dish and spread the potatoes in a single layer.
    • Bake in the oven until golden and fully cooked through.
    Step 7

  8. Blend the gravy

    • Remove the meat from the pot and set it aside on a platter.
    • Blend the cooked vegetables and cooking juices with the blender until smooth.
    Step 8

  9. Serve

    • Slice or pull the beef apart and plate it with the potatoes.
    • Spoon the gravy over the meat and potatoes.
    Step 9
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