Braised Chuck Roast with Leeks

Ingredients

• 3 lb chuck roast (cut into large 3-inch chunks)
• kosher salt (to taste; for seasoning the beef, braising liquid, and leeks)
• freshly ground black pepper (to taste; for seasoning the beef and leeks)
• 2 tbsp neutral oil (such as avocado oil)
• 1.5 medium shallots (quartered)
• 5.5 garlic cloves (peeled)
• 0.33 cup dry white wine (such as Chardonnay)
• 1 tsp whole black peppercorns
• 3 bay leaves
• ground turmeric (small pinch; optional)
• water (as needed, to come about two-thirds to three-quarters of the way up the beef)
• 3.5 medium leeks (trimmed, cut into 2½- to 3-inch pieces, rinsed carefully, and patted dry)
• 1 tsp fresh thyme leaves (for the leeks)
• 1.75 cup reserved braising liquid (about 1½ to 2 cups, plus more as needed)
• 1.5 tbsp extra-virgin olive oil (for brushing the leeks; plus a light drizzle for serving)
• fresh parsley (chopped, for garnish)
• fresh thyme leaves (for garnish, optional)
• crusty bread (for serving)

Steps

1. 1

   Preheat the oven to 325°F (165°C).

2. 2

   Season the chuck roast generously on all sides with kosher salt and freshly ground black pepper.

3. 3

   Heat a large Dutch oven over medium-high heat. Add the neutral oil and let it heat until hot.

4. 4

   Add the beef, working in batches if needed to avoid overcrowding. Sear for 3–4 minutes per side, until deeply golden brown, then transfer the pieces to a plate.

5. 5

   Reduce the heat to medium. Add the shallots and garlic and cook for 1–2 minutes, until lightly golden.

6. 6

   Pour in the white wine. Scrape up the browned bits from the bottom of the pot and cook until the wine has mostly reduced, about 1–2 minutes.

7. 7

   Add the whole black peppercorns to the pot.

8. 8

   Return the beef to the Dutch oven. Add enough water to come about two-thirds to three-quarters of the way up the sides of the beef, then add the bay leaves.

9. 9

   Season the liquid lightly with salt and add the turmeric, if using.

10. 10

    Bring the liquid to a gentle simmer. Cover the Dutch oven and carefully transfer it to the oven. Braise for 1 hour 45 minutes to 2 hours 15 minutes, until the beef is tender but holds its shape; a knife should slide into the meat with slight resistance.

11. 11

    Remove the pot from the oven and increase the oven temperature to 375°F (190°C). Transfer the beef to a large oven-safe braiser or baking dish, leaving space between the pieces for the leeks.

12. 12

    Strain the braising liquid and reserve it. Skim and discard any excess fat from its surface.

13. 13

    Discard the shallots, peppercorns, and bay leaves. Reserve the softened garlic for serving if desired.

14. 14

    Trim the root ends and dark green tops from the leeks and remove any damaged outer layers. Cut them into 2½- to 3-inch pieces, keeping the pieces intact.

15. 15

    Rinse the leeks carefully to remove dirt between the layers, then pat them dry. If needed, place them in a large bowl of cold water and gently move them around to loosen trapped dirt; pat dry afterward.

16. 16

    Arrange the leeks around the beef. Season them with kosher salt, freshly ground black pepper, and the fresh thyme leaves.

17. 17

    Pour in enough reserved braising liquid to come about one-third of the way up the beef and leeks, avoiding pouring it directly over the exposed sides of the leeks. Cover and bake for 30–35 minutes.

18. 18

    Remove the lid. Brush the exposed tops of the leeks with extra-virgin olive oil and spoon a little braising liquid over the beef.

19. 19

    Increase the oven temperature to 425°F (220°C). Roast uncovered for 15–20 minutes, until the leeks have browned edges and the beef is glossy.

20. 20

    For deeper color on the leeks, broil for 1–2 minutes, watching closely to prevent burning.

21. 21

    Remove the dish from the oven. Taste the braising liquid and adjust with salt and black pepper if needed.

22. 22

    Finish with a light drizzle of extra-virgin olive oil and garnish with chopped parsley and fresh thyme leaves, if using.

23. 23

    Serve warm with crusty bread.

Notes

The recipe gives a range of 1–2 shallots, 5–6 garlic cloves, 3–4 leeks, and 1–2 tablespoons of olive oil; midpoint quantities are used where a single numeric quantity is required. Water and seasonings are specified as needed or to taste, with no exact amounts. Extra braising liquid may be used as needed. Broil only if deeper color is desired, watching closely.

Nutrition per serving

• main
• Rosh Hashanah
• braised
• oven-cooked
• festive
• comfort food
• gluten-containing
• dairy-free