Red Wine Braised Chuck Roast with Sweet Potato Mash & Chanterelles

There’s something magical about a slow Sunday roast or in this case, a Wednesday roast— the kind that fills the house with warmth and the soft hum of comfort. Put on Labi Siffre or Sade, pour yourself a glass of red wine, or tea, and let the world slow down for a while. This chuck roast simmers low and slow in wine, herbs, and aromatics until it practically melts apart, the flavors deepening hour by hour as they mingle in the pot. Spoon it over buttery mashed potatoes with a touch of sweet potato and a handful of sautéed chanterelles for something that tastes like home after a long day — rich, tender, and quietly perfect. If you're like me, you'd have forgotten you even prepared dinner and when you get home from work: SURPRISE! out of the oven it goes. Your dog will beg for a bite, your kids go back for seconds, and you will still have to do the dishes. BUT, rest assured, you will be full and happy.

Serves: 4–6

Cook Time: 3–4 hours

Ingredients

For the Roast:

• 3–4 lb chuck roast
• 1 Tbsp  Italian Seasoning
• 1 tsp salt, ½ tsp black pepper
• 2 Tbsp olive oil
• 1 large yellow onion, sliced
• 3 carrots, cut into chunks
• 2 celery stalks, chopped
• 4 cloves garlic, smashed
• 2 Tbsp Tomato Paste 
• 2 cups heavy red wine (Cabernet or Syrah works well)
• 2 cups beef broth
  

• ½ tsp fresh or dried thyme

(optional: 1/2 tsp Calabrian Chili Flakes)

For the Mash:

• 3 russet potatoes, peeled and chopped
• 1 large sweet potato, peeled and chopped
• 4 Tbsp butter
• ½ cup heavy cream
• ¼ cup grated Parmesan cheese
• Salt and pepper to taste
• Dried Shallots

For the Chanterelles:

• 1 cup fresh chanterelle mushrooms, cleaned and sliced
• 1 Tbsp butter or olive oil
• Pinch of salt and dried thyme

Directions

1. Sear the roast:

   Heat olive oil in a large Dutch oven over medium-high. Pat the chuck roast dry and season generously with Italian seasoning, salt, and pepper.

   Sear each side until deeply browned, about 4–5 minutes per side. Remove and set aside.

2. Build the base:

   Add onion, carrots, celery, and garlic to the same pot. Sauté for 5–7 minutes until softened and fragrant. Now add in your tomato paste, continue to stir. Stir in dried shallots and thyme.

3. Deglaze and braise:

   Pour in the red wine and scrape up any browned bits from the bottom. Let it simmer for 5 minutes to reduce slightly.

   Add beef broth and return the roast to the pot.

   Cover and cook at 325°F in the oven for 3–4 hours, until the meat is fall-apart tender.

4. Make the mash:

   Boil russet and sweet potatoes in salted water until fork tender. Drain and mash with butter, heavy cream, Parmesan, salt, and pepper. Adjust texture with a splash of cream if needed. I went heavy on the parmesan cheese because that's what made me happiest.

5. Sauté the chanterelles:

   In a skillet, turn to medium heat. Add chanterelles and let them sweat a bit of their moisture before adding a knob of butter, salt, and a pinch of thyme. Cook until golden and aromatic, 5–6 minutes.

6. Serve:

   Spoon the sweet potato mash onto plates, top with shredded braised beef and a ladle of the red wine sauce.

   Finish with sautéed chanterelles and a sprinkle of Parmesan.