Set an oven to 325 F. Prep all ingredients for the pot roast so they are ready to go into the dutch oven. Smash the garlic cloves with the side of a chef’s knife. Slice the onion into julienne pieces. Slice the celery on a bias into 1-1 ½” thick slices. Peel and cut the carrots into 2-3” large pieces.
Sprinkle half of the Rodelle’s prime rib seasoning on the first side of the chuck roast. Heat a 5-quart Dutch oven over medium heat until hot. Add in the butter. Swirl the pan to coat it. Add in the chuck roast and sprinkle the remaining seasoning over the roast. Turn the heat down slightly but allow the roast to sear on the first side for several minutes, about 5-6 until deeply browned. Flip the roast and sear the meat on the other side. Remove the roast from the pan and set it aside.
Add in the smashed garlic and onions. Add in ¼ tsp kosher salt. Stir for 30 seconds. Add in the tomato paste and stir, cooking for 30 seconds or so.
The pan will be dry at this point, so pour about ¼ cup of the white wine into the pan, scraping the brown bits from the bottom.
Add in the celery and carrots. Cook them for about 1 minute, stirring occasionally. Return the seared chuck roast to the pan.
Add in the remaining white wine and the beef stock. The liquid should come up to the top of the roast. If it does not, add more stock. Place the lid on the Dutch oven and allow the roast to cook in the oven for 3 ½-4 hours. Some cuts may take longer. The roast is done when the meat is fork-tender.
Remove the cooked roast to a plate and strain the braising liquid from the vegetables. Set 2-3 tablespoons aside for the pearl onions. Then return the braising liquid to the Dutch oven to make the gravy.
Bring the braising liquid to a simmer. Combine cornstarch with the water. Slowly pour half of the cornstarch slurry into the liquid and allow it to come to a boil. Continue adding the slurry until the gravy has thickened. Depending on how much braising liquid you have, you may or may not need all the slurry. Once the gravy has thickened, taste it and make sure it is not too salty, adding water if necessary or adding salt.
Heat a small skillet over medium heat, add in the butter, and swirl the pan. Add in the blanched pearl onions and cook them until starting to brown. Add a pinch of kosher salt. Add in the reserved braising liquid and cook until all the liquid has gone and onions are cooked through, tossing occasionally.
To make the mashed potatoes, peel and cut the potatoes into 2” pieces. Fill a pot with cold water and place the potatoes into the pot. Place the pot over medium-high heat. Bring the mixture to a simmer and cook potatoes for about 15-17 minutes or until fork-tender. Drain the potatoes and return them to the pan. Add in the butter, heavy cream, and kosher salt. Mash the potatoes until creamy—taste adding more cream or salt as desired.
Tips
To know if you have the right consistency for the gravy, dip a spoon into the thickened gravy and run your finger through it. If the sauce creates a line that does not easily run back together, then it is perfect!
Add one tablespoon of butter to the finished gravy to make it extra delicious.
Potatoes need a lot of salt to be flavorful, so do not be afraid to add it!
