Chuck Roast with Peppercorn Gravy
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Last updated
- Prep
- 15 min
- Cook
- 18–24 hours
- Yield
- 6 servings
Main Coursechuck roastpeppercorn gravydijonfamily dinner
Ingredients
- 1 intact, untied boneless chuck roast, about 3 lb, that meets the recommendation conditions
- 2 tsp kosher salt
- 1 tsp freshly ground black pepper
- 1 tbsp neutral cooking oil
- 2 tbsp unsalted butter
- 1 large shallot, finely chopped
- 1 tbsp all-purpose flour
- 1 cup low-sodium beef stock
- 1/3 cup heavy cream
- 1 tbsp drained green peppercorns in brine, lightly crushed
- 2 tsp Dijon mustard
- 1 tsp Worcestershire sauce
- 2 tbsp chopped fresh chives
Method
Prepare
- Choose an unstuffed roast that has not been injected or mechanically tenderized. Leave it intact and remove any butcher's twine.
- Pat the roast dry, season all over with the kosher salt and black pepper, and seal it in a food-safe pouch without folding it.
- Keep all gravy ingredients separate from the raw beef and refrigerate the cream until needed.
Cook
- Set the water bath to 165°F.
- Cook for 18–24 hours for classic pot roast texture.
- Near the end of the cooking window, melt the butter in a clean saucepan. Add the shallot and stir until soft, then stir in the flour until no dry patches remain.
- Gradually whisk in the beef stock. Add the cream, green peppercorns, Dijon, and Worcestershire sauce, then simmer gently until the gravy coats the back of a spoon.
Check before finishing
- At the end of the bath, open the pouch and transfer each piece intact to a clean surface with clean utensils. Discard the pouch liquid and any sauce that touched raw food.
- Use a clean food thermometer. Check midway into the thickest part of every roast, away from bone, fat, and gristle. Check several places in every large or irregular roast.
- Every spot you check must reach 145°F. If any reading is lower, keep cooking with a method hot enough to reach this temperature and check each cooler spot again. Complete this check before finishing.
Finish
- Once the roast passes its thermometer check, pat it completely dry on a clean surface, leaving it intact.
- Heat the oil in a clean heavy skillet. Brown the roast on each broad side and along the edges, turning it carefully with clean tongs.
- Move the whole roast to a clean carving board. Warm the separately prepared gravy briefly if necessary and stir in half the chives.
Rest
- After the final heat, rest every piece for at least 3 minutes before cutting, pulling, or serving.
Serve
- After the rest, carve the roast across the grain into thick slices or separate it into serving portions with a fork.
- Spoon over the peppercorn gravy, scatter with the remaining chives, and serve immediately.
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