Hot Beef Commercial

Ingredients

• 3 1/2 lb boneless beef chuck roast
• 2 teaspoons kosher salt
• 1 teaspoon black pepper
• 2 tablespoons vegetable oil
• 1 large yellow onion, quartered
• 4 cloves garlic, smashed
• 4 cups beef broth
• 2 tablespoons Worcestershire sauce
• 1 teaspoon dried thyme
• 2 bay leaves
• 1/4 cup all-purpose flour
• 3 tablespoons unsalted butter
• 3 lb russet potatoes, peeled and quartered
• 3/4 cup whole milk, warmed
• 6 tablespoons unsalted butter, for the potatoes
• 12 slices thick white bread

Before you cook

• Pat the chuck roast dry and season it all over with the salt and pepper.
• Quarter the onion and smash the garlic cloves.
• Peel and quarter the potatoes.

Steps

1. Heat the oven to 300 degrees Fahrenheit.
2. Heat the oil in a Dutch oven over medium-high heat and sear the roast for 5 minutes per side, until it is dark brown.
3. Add the onion, garlic, beef broth, Worcestershire sauce, thyme and bay leaves to the pot.
4. Cover the pot and braise it in the oven for 3 hours, until the meat pulls apart under a fork.
5. Lift the roast onto a board and strain the cooking liquid into a large measuring cup, discarding the solids.
6. Skim the fat from the surface of the liquid and add enough water to make four cups.
7. Cover the potatoes with cold salted water, bring them to a boil, and cook for 20 minutes until tender.
8. Drain the potatoes and mash them with 6 tablespoons of butter and the warm milk, then season with salt.
9. Melt the 3 tablespoons of butter in a saucepan over medium heat, whisk in the flour, and cook for 2 minutes.
10. Whisk in the reserved braising liquid and simmer the gravy for 8 minutes, until it is glossy and thick.
11. Pull the beef into thick shreds with two forks and stir a ladle of gravy through it.
12. Lay two slices of bread on each plate, pile on the beef, add a scoop of mashed potatoes, and pour the remaining gravy over the whole plate.