Braised Beef Chuck Roast with Creamy Mashed Potatoes

Ingredients

• 280g Raw beef chuck roast
• 400g Raw russet potatoes without skin
• 30g Salted butter
• 30g Raw shallots

Method

1. 1Remove beef chuck roast from refrigerator 20 minutes before cooking. Pat dry with paper towels to remove excess moisture—this ensures better browning.
2. 2Preheat oven to 325°F (163°C). Heat a large Dutch oven or heavy-bottomed braising pot over medium-high heat until very hot (about 2 minutes).
3. 3Sear the beef: Place the chuck roast in the dry hot pot (no oil needed initially due to fat content). Sear for 3-4 minutes per side until a golden-brown crust forms. Remove and set aside on a plate.
4. 4Prepare aromatics: Dice the shallots finely. Add them to the pot and sauté for 2 minutes until fragrant, scraping up any browned bits from the bottom (fond).
5. 5Deglaze the pot: Add 1 cup of water or beef broth to the pot and stir, releasing all the caramelized flavors. This creates the braising liquid.
6. 6Return the beef: Place the seared chuck roast back in the pot. The braising liquid should come halfway up the sides of the meat. Add additional water if needed.
7. 7Cover and braise: Place the lid on the Dutch oven and transfer to the preheated 325°F oven. Braise for 2 hours, or until the beef is fork-tender and easily shreds. Turn the meat halfway through cooking (at the 1-hour mark).
8. 8While beef braises, prepare potatoes: Roughly chop the russet potatoes into 2-inch chunks (keep skin off as specified). Place in a large pot and cover with cold salted water. Bring to a boil over high heat and simmer for 15-18 minutes until completely tender and a fork easily pierces them.
9. 9Drain potatoes: Strain the cooked potatoes in a colander and return to the pot (off heat).
10. 10Mash potatoes: Add 30g (2 tablespoons) of salted butter to the hot potatoes. Using a potato masher, mash until smooth and creamy. Season with salt and pepper to taste. For a fluffier texture, mash vigorously for 2-3 minutes.
11. 11Check beef doneness: After 2 hours, insert a fork into the thickest part of the chuck roast. It should easily shred when pulled. If still firm, braise for an additional 15-20 minutes.
12. 12Rest and plate: Remove the beef from the oven and let rest in the braising liquid for 5 minutes. This allows the juices to redistribute, keeping the meat moist.
13. 13Transfer to serving plate: Portion the beef chuck roast onto a plate and serve alongside the creamy mashed potatoes. Spoon 2-3 tablespoons of the braising liquid and shallots over the beef for added moisture and flavor.
14. 14Optional finish: For extra richness, top the mashed potatoes with a crack of black pepper and fresh herbs if desired (thyme or parsley work well).