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Braised Chuck Roast with Leeks

Rosh Hashanahdinner
Author
yarindanieli
Sourcehttps://www.tiktok.com/t/ZP83843Xf
Ingredients
produce
  • ✓parsley (Chopped, for garnish)
  • ✓5-6 garlic cloves (peeled)
  • ✓thyme leaves (Fresh, for garnish, optional)
  • ✓1 tsp thyme leaves
  • ○3-4 leeks (medium)
  • ✓1-2 shallots (quartered)
protein
  • ✓3 lb chuck roast (cut into large 3-inch chunks)
grain
  • ○bread (Crusty, for serving)
pantry staple
  • ✓black pepper (Freshly ground)
  • ✓2 tbsp neutral oil (such as avocado oil)
  • ○1/3 cup dry white wine (such as Chardonnay)
  • ✓1 tsp black peppercorns (whole)
  • ✓3 bay leaves
  • ✓turmeric (ground, optional)
  • ✓Kosher salt
  • ✓water (as needed)
  • ✓1-2 tbsp extra-virgin olive oil
  • ✓olive oil (for drizzling)
other
  • ✓1.5 to 2 cups braising liquid (reserved)
Instructions
  1. Preheat the oven to 325°F (165°C).
  2. Season the chuck roast generously with salt and black pepper on all sides.
  3. Heat a large Dutch oven over medium-high heat. Add the neutral oil. Once hot, add the beef, working in batches if necessary to avoid overcrowding. Sear for 3 to 4 minutes per side, until deeply golden brown. Transfer to a plate.
  4. Reduce the heat to medium. Add the shallots and garlic and cook for 1 to 2 minutes, until lightly golden. Pour in the white wine and cook, scraping up any browned bits from the bottom of the pot, until the wine has mostly reduced, about 1 to 2 minutes. Add the peppercorns.
  5. 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. Add the bay leaves.
  6. Season the liquid lightly with salt and add the turmeric, if using.
  7. Bring the liquid to a gentle simmer, then cover and carefully transfer the Dutch oven to the oven. Braise for 1 hour 45 minutes to 2 hours 15 minutes, until the beef is tender but not falling apart and still holding shape. A knife should slide into the meat with just a little resistance.
  8. Remove 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. Strain the braising liquid and reserve it, then skim off and discard any excess fat from the surface.
  9. Discard the shallots, peppercorns, and bay leaves. You can reserve the softened garlic for serving, if desired.
  10. Trim the root ends and dark green tops from the leeks and remove any damaged outer layers. Cut the leeks into 2½ to 3-inch pieces. Rinse them carefully to remove any dirt between the layers while keeping the pieces intact, then pat dry. If needed, place the leeks in a large bowl of cold water and gently move them around to loosen any trapped dirt, then pat dry.
  11. Arrange the leeks around the beef. Season with black pepper, and thyme. 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 to 35 minutes.
  12. Remove the lid. Brush the exposed tops of the leeks with extra-virgin olive oil and spoon a little braising liquid over the beef. Increase the oven temperature to 425°F (220°C) and roast uncovered for 15 to 20 minutes, until the leeks develop browned edges and the beef is glossy.
  13. For deeper color on the leeks, broil for 1 or 2 minutes, watching closely to prevent burning. See Notes.
  14. Remove from the oven. Taste the braising liquid and adjust with salt and black pepper, if needed. Finish with a light drizzle of extra-virgin olive oil and garnish with chopped parsley and fresh thyme leaves, if using.
  15. Serve warm with crusty bread.