Description
A refined comfort meal with slow-braised beef, creamy mashed potatoes, vibrant steamed broccoli, and crispy cheesy garlic bread.
Ingredients
Scale
- 3 lb (1.4 kg) beef chuck roast, trimmed and cut into large pieces
- 2 lb (900 g) Yukon Gold potatoes, peeled and cubed
- 1 head broccoli, cut into florets
- 2 tbsp olive oil
- 1 large onion, finely sliced
- 3 garlic cloves, smashed
- 2 carrots, sliced
- 2 tbsp tomato paste
- 1 cup dry red wine or low-sodium beef stock
- 2 cups beef stock (preferably low-sodium)
- 2 sprigs fresh rosemary, finely chopped
- 2 sprigs thyme, finely chopped
- 1 bay leaf
- Kosher salt and freshly ground black pepper
- 4 tbsp unsalted butter, room temperature
- 1/2 cup whole milk or heavy cream, warmed
- 1/2 cup grated Parmesan or Gruyère
- 1/2 cup shredded mozzarella for garlic bread
- 2 tbsp chopped fresh parsley, finely chopped
Instructions
- Season and sear the beef with salt and pepper. Heat olive oil in a skillet and sear pieces until a deep crust forms, about 3–4 minutes per side.
- Transfer seared beef to a slow cooker or Dutch oven. In the same skillet, sauté onion, carrots, and garlic until translucent.
- Stir in tomato paste, then deglaze with red wine, scraping up fond. Pour mixture over the beef.
- Add beef stock, herbs, and bay leaf. Cover and braise on low in a slow cooker for 7–8 hours or in a Dutch oven at 300°F (150°C) for 3–4 hours until tender.
- Meanwhile, prepare mashed potatoes by boiling potatoes in salted water until fork-tender, then mash with butter and warm milk. Fold in cheese and season to taste.
- Steam broccoli for 3–4 minutes until tender-crisp, then toss in butter and salt.
- Remove beef, shred it, and reduce the braising liquid on the stovetop until thickened. Return shredded beef to the sauce.
- For garlic bread, split a baguette, mix butter with garlic, parsley, and Parmesan; spread on bread, top with mozzarella. Bake at 425°F (220°C) until golden, about 8–10 minutes.
- Plate the dish by spooning sauce, adding mashed potatoes and shredded beef, and arranging broccoli and garlic bread for contrast.
Notes
For a quick alternative, use store-bought garlic bread. You can freeze the beef and sauce but avoid freezing mashed potatoes for best texture.
- Prep Time: 15 minutes
- Cook Time: 480 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 6g
- Sodium: 700mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 80mg