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1
For the pot roast: Preheat the oven to 350 degrees F.
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2
Sprinkle the beef chuck liberally with 1 tablespoon salt and 2 teaspoons pepper.
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3
Heat a large saute pan over high heat until it smokes.
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4
Add the grapeseed oil and allow the oil to heat for a few seconds.
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5
Carefully place the chuck in the pan and sear each side until browned (do not move the meat too much; it will release from the pan when it is ready to be moved).
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6
Transfer the meat to a roasting pan or ovenproof casserole dish.
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7
In the saute pan, add the onions, carrots and celery and cook until the onions and carrots get some color, 8 to 10 minutes.
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8
Deglaze the pan with the red wine and allow the wine to simmer until the alcohol has cooked off, 2 to 3 minutes.
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9
Whisk in the tomato paste and then the beef broth and allow the cooking liquid to simmer for a few minutes to marry the flavors.
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10
Season with salt and pepper and then pour the cooking liquid over the roast in the roasting pan.
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11
Cover the roast with a layer of plastic wrap and then a layer of aluminum foil.
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12
Cook until tender, 3 to 4 hours.
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13
Remove the roast from the oven and allow it to rest in the cooking liquid for 30 to 40 minutes.
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14
For the pan jus: After the meat has rested, strain the cooking liquid and pour it back into a pan.
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15
Bring to a simmer and simmer until reduced to 4 cups.
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16
Whisk together the cornstarch and 6 tablespoons water.
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17
Whisk the cornstarch slurry into the simmering cooking liquid and then cook the jus until it thickens to cover the back of a spoon.
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18
Season with pepper.
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19
For the whipped potatoes: In a pot, cover the potatoes with cold water and bring to a boil.
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20
Cook until the potatoes are fork-tender.
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21
Drain the potatoes; set the strainer over the sink and allow the potatoes to steam for 5 minutes.
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22
Pour the potatoes back into the pot, add the melted butter and sour cream and whip with a hand blender until smooth.
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23
Season with salt and white pepper.
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24
Bring a pot of water to a boil; prepare an ice-water bath.
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25
Blanch the broccoli in the boiling water and then transfer to the water bath to stop the cooking process.
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26
Repeat with the carrots.
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27
Drain and set aside.
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28
To plate: In a large saute pan, heat the grapeseed oil until it begins to smoke.
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29
Add the broccoli and carrots and saute for 3 to 4 minutes.
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30
Season with salt and pepper.
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31
Divide the whipped potatoes among 6 plates.
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32
Slice the pot roast and place the slices on top of the potatoes.
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33
Ladle the pan jus over the pot roast.
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34
and then place the broccoli and carrots around the plate.
