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1
For the pot roast: Preheat the oven to 350 degrees F.
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2
Sprinkle the chuck roast with 3 teaspoons kosher salt and 1 teaspoon black pepper.
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3
Heat the vegetable oil over high heat in a rondeau or large Dutch oven until it begins to shimmer.
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4
Sear the beef on all sides to a deep brown, about 3 minutes per side; remove to a plate.
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5
Add the onions to the pan and reduce the heat to medium.
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6
Cook until caramelized, 6 to 8 minutes.
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7
Add the carrots and celery, and cook for 5 minutes.
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8
Stir in the tomato paste; cook 1 to 2 minutes more.
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9
Deglaze the pan with the red wine and cook until reduced by half, 6 to 8 minutes.
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10
Put the roast and any accumulated juices back in the pan.
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11
Add veal broth to cover by two-thirds.
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12
Bring to a simmer, then cover with a lid.
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13
Transfer to the oven and cook until the roast registers an internal temperature of 190 degrees F, 1 1/2 to 2 hours.
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14
Baste every 20 minutes during cooking, and turn the beef over in the broth periodically.
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15
Remove the roast to a cutting board and let rest for 10 minutes.
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16
Meanwhile, skim the broth of fat and bring to a simmer on the stovetop.
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17
Melt the butter in a saute pan and stir in the flour to make a roux.
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Whisk the roux into the simmering broth; cook for 15 minutes.
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19
Slice the beef against the grain.
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20
Put the slices in the sauce, and hold.
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21
For the mashed potatoes: Place the potatoes in a tall pot; add cold water to cover.
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22
Bring to a boil over high heat and cook until the potatoes are tender, about 20 minutes.
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Strain the potatoes and allow them to sit for 2 to 3 minutes to dry out a bit.
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24
Wipe the pot dry.
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25
Run the potatoes through a ricer into the pot.
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26
Add the sour cream and butter, and mix well.
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27
Season with salt and white pepper.
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28
For the green beans and carrots: Preheat the oven to 450 degrees F. Bring 1 gallon water to a boil and season with 2 ounces kosher salt.
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29
Set up an ice bath for shocking the green beans.
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30
Add one-third of the green beans to the boiling water; cook until al dente, 2 to 3 minutes.
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31
With a slotted spoon, transfer the beans to the ice bath to stop cooking.
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32
Dry the beans well on paper towels.
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33
Repeat two more times, until all the green beans are blanched.
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34
In a bowl, toss the carrots with 2 tablespoons of the grapeseed oil, and season with salt and pepper.
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35
Spread the carrots on a baking sheet, transfer to the oven, and cook until tender and browned, about 15 minutes.
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36
In a large skillet heat the remaining 2 tablespoons grapeseed oil over medium heat.
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37
Add the blanched green beans and roasted carrots, and saute for 11 to 12 minutes.
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38
Season with salt and pepper.
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39
To plate: Divide the mashed potatoes between 6 large pasta bowls.
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40
Arrange the green beans on top of the potatoes, then arrange the beef slices on top of the beans.
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41
Ladle some of the sauce over the beef.
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42
Garnish with chopped parsley if desired.
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43
Serve immediately.
