Braised Leeks & Chuck Roast

Ingredients

• 3 lb chuck roast, cut into large 3-inch chunks
• Kosher salt, to taste
• Freshly ground black pepper, to taste
• 2 tbsp neutral oil, such as avocado oil
• 1-2 medium shallots, quartered
• 5-6 garlic cloves, peeled
• ⅓ cup dry white wine, such as Chardonnay
• 1 tsp whole black peppercorns
• 3 bay leaves
• Small pinch ground turmeric, optional
• Water, as needed
• 3-4 medium leeks, cut into 1½ to 2-inch pieces
• 1 tsp fresh thyme leaves
• About 1½ to 2 cups reserved braising liquid, plus more as needed
• 1-2 tbsp extra-virgin olive oil
• Chopped fresh parsley, for garnish
• Extra-virgin olive oil, for drizzling
• Fresh thyme leaves, for garnish, optional
• Crusty bread, for serving

Method

1. 1

   Season the chuck roast chunks with kosher salt and black pepper.

2. 2

   Heat the neutral oil in a large Dutch oven or pot over medium-high heat and sear the beef on all sides until well browned, then remove and set aside.

3. 3

   Add the quartered shallots and garlic cloves to the pot and sauté briefly until fragrant.

4. 4

   Deglaze the pot with the dry white wine, scraping up any browned bits from the bottom.

5. 5

   Return the beef to the pot and add the black peppercorns, bay leaves, turmeric, and enough water to partially submerge the meat.

6. 6

   Cover and braise over low heat until the beef is incredibly tender, reserving the braising liquid when done.

7. 7

   Cut the leeks into 1½-inch to 2-inch pieces.

8. 8

   In a skillet or pot, combine the leeks with extra-virgin olive oil, salt, pepper, fresh thyme leaves, and 1½ to 2 cups of the reserved braising liquid, simmering until the leeks are soft and melting.

9. 9

   Serve the braised beef with the leeks, garnished with chopped parsley, fresh thyme leaves, a drizzle of extra-virgin olive oil, and crusty bread on the side.