-
1
Mashed potatoes, polenta or roasted vegetables, for serving, optional
-
2
Preheat oven to 350 degrees F.
-
3
Season chuck roast liberally with kosher salt and freshly ground pepper.
-
4
Heat duck fat in dutch oven and brown chuck thoroughly on all sides.
-
5
Remove meat from pot and set aside.
-
6
Add all vegetables and garlic to remaining hot fat in pot and saute until tender.
-
7
Add herbs and red wine scraping bottom of pot to remove all browned flavor bits from bottom.
-
8
Reduce 10 minutes.
-
9
Add veal stock.
-
10
Paint chuck roast with tomato paste and add roast to braising liquid so that liquid reaches about halfway up the side of meat.
-
11
(Add more stock if needed)
-
12
Cover and braise for 1 1/2 to 2 hours or until meat fork slides into meat easily.
-
13
Remove meat from hot pot, cool, cover and refrigerate for 24 hours.
-
14
Strain braising liquid pushing it through strainer with back of spoon--reserving all possible liquid.
-
15
Cool, cover and refrigerate for 24 hours.
-
16
(Keep it separate from meat)
-
17
After 24 hours, remove meat and liquid from fridge.
-
18
Remove fat from liquid and heat liquid in sauce pan until hot.
-
19
In small sauce pan, make a roux with 1 1/2 tablespoons flour and 1 1/2 tablespoons butter.
-
20
Cook over low heat from 5 minutes.
-
21
Add roux to hot liquid, stir and simmer for 2 to 3 minutes.
-
22
This is your gravy.
-
23
Slice meat 1/2-inch thick and arrange slices in oven-proof dish.
-
24
Moisten with some of the gravy, cover and heat until meat is hot enough to eat.
-
25
Serve with mashed potatoes or polenta and roasted seasonal root vegetables.
-
26
Serve gravy on side.
-
27
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant.
-
28
The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
