Slow Braised Beef with Root Vegetables and Crusty Loaf

Chuck roast braised low in stock with onions, rutabaga, carrots, and potatoes, finished with a crusty loaf for sopping. It echoes the thrifty filling arithmetic in Crimped Edge Against the Dark, when Cornish kitchens sealed beef and roots for tin miners underground.

Serves 6

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Ingredients

• 3 pounds beef chuck roast
• 2 large yellow onions
• 2 medium rutabaga
• 4 medium carrots
• 4 medium russet potatoes
• 2 tsp black pepper
• 2 tsp kosher salt
• 3 cups beef stock
• 2 tbsp lard
• 1 large crusty bread loaf

Instructions

1. 1Cut the beef chuck into 2-inch chunks and season generously with salt and black pepper. Heat lard in a heavy Dutch oven over medium-high heat and brown the beef in batches on all sides.
2. 2Add the sliced onions to the pot and cook until softened, about 5 minutes. Return all beef to the pot, pour in the beef stock, and bring to a simmer. Cover and transfer to a 325°F oven.
3. 3After 2 hours of braising, add the peeled and cubed rutabaga, carrots, and potatoes. Continue cooking uncovered for another 45-60 minutes until the meat is fork-tender and vegetables are soft.
4. 4Adjust seasoning with additional salt and black pepper if needed. Slice the crusty loaf and serve alongside the braised beef and vegetables, using the bread to mop up the peppery cooking juices.