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The main dish, Chic bistro

Seven hour braised beef chuck with sweet potato mash

This seven hour braised beef chuck is a slow cooked dish for 6 people that cooks by itself overnight in the oven, requiring just 40 minutes of active work. You finish it the next day with sweet potato mash, for a cost of €5.60 per person and an easy difficulty level. The key to success is a long, low temperature braise that turns the meat spoon tender.

A chuck roast that braises for seven hours while you sleep or work, so tender you can cut it with a spoon, served with sweet potato mash.

Seven hour braised beef chuck with sweet potato mash
For
6 people
Work
40 min
Total time
8 h
Prep
Prepared the day before
Difficulty
Easy
Cost per person
€5.60
Calories per person
650 kcalcalculated by Kiloach, your weight coach

This braised chuck roast turns out so tender you can serve it with a spoon, coated in a rich jus built from shallots, carrots, and thyme. The long, low cooking breaks down the chuck's connective tissue without drying it out, giving you a fall apart texture instead of a stringy one. It's a hearty bistro style dish that fits perfectly into fall and winter menus.

This is the recipe for a dinner party or family meal when you don't want to be stuck in the kitchen on the day. The sweet potato mash adds a touch of sweetness that balances the rich meat jus, and kids tend to love it too. Plan a simple, fresh starter to contrast with this rich, slow cooked main.

The schedule

What happens when, so you can be with your guests instead of in the kitchen.

  1. The day before 3 steps, 7 h 15
  2. The same day 1 step, 25 min
  3. Before the guests arrive 1 step, 40 min
  4. When it's time to serve 1 step

The day before, sear the chuck, braise it in the oven for seven hours, then let it cool in its jus in the refrigerator. The next day, make the sweet potato mash in 25 minutes. Just before guests arrive, gently reheat the chuck in the oven, then ladle the sauce over it and serve at the table.

The ingredients

6 people

Butcher

  • Beef chuck roast 1.6 kg

Fruits and vegetables

  • Shallots 4
  • Carrots 3
  • Garlic 1
  • Fresh thyme 6 sprigs
  • Sweet potatoes 1.2 kg

Pantry

  • Beef broth 50 cl
  • Nutmegoften in the pantry 1 pinch
  • Oiloften in the pantry 2 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Dairy

  • Milk 15 cl
  • Butter 60 g

Allergens Lactose

The recipe, moment by moment

The day beforeWhat's better after resting overnight in the fridge.

  1. Brown the chuck on all sides in a Dutch oven with the oil, then add the shallots, carrots, garlic, thyme, and broth. 15 min

    Take your time with the browning, it's what gives the jus its depth.

  2. Cover with a sheet of parchment paper, then the lid, and bake at 100°C for seven hours. 7 h

    A low, steady oven temperature gives you meat that shreds without drying out into tough strands.

  3. Let the meat cool in its jus, then refrigerate the whole pot.

    Cold, it slices cleanly and the fat rises to the top, making it easy to remove.

The same dayDuring the day, whenever you get a moment.

  1. Cook the peeled sweet potatoes in water or steam, then mash them with the hot milk, butter, and nutmeg. 25 min

    Mash with a fork so the puree stays textured and naturally sweet, not gluey.

Before the guests arriveThe last hour, right before the doorbell rings.

  1. Gently reheat the chuck in its jus in the oven at 150°C, covered. 40 min

    Baste it two or three times while reheating so it glazes nicely.

When it's time to serveThe final touches, right in front of your guests.

  1. Reheat the mash, then serve the beef by the spoonful, coated with the jus.

    Strain the jus and let it reduce for a glossy, clingy sauce.

Our tips to get it right

  • Use a cast iron Dutch oven that holds heat evenly, it's what keeps the seven hour cook consistent from edge to center.
  • Don't over salt the jus before the final reduction, it concentrates as it reduces and can turn too salty if you season too early.
  • If your Dutch oven isn't oven safe, transfer everything to a baking dish covered tightly with foil before baking.

The variations

  • Swap the chuck for beef cheek, it needs the same cooking time and turns out just as tender.
  • For a vegetarian version, braise whole root vegetables in the same broth and aromatics for about two hours.
  • For kids, blend the sweet potato mash smoother and serve the beef already shredded instead of cut at the table.

What to serve it with

  • A simple, tangy green salad to start
  • A glass of full bodied red wine
  • Steamed green vegetables to lighten the plate

Storage

The braised chuck keeps for 3 days in the refrigerator in its covered pot or an airtight container, jus included. It freezes very well for up to 2 months in its jus. Reheat it gently, covered, in the oven or a saucepan, so it stays tender.

Questions about this recipe

Can you cook the chuck in a pressure cooker to save time?

Yes, but you lose some of the tenderness from the slow oven braise. Plan on about 1.5 to 2 hours in a pressure cooker, the texture will be good but not quite as spoon tender.

How do you know when the chuck is cooked enough?

Poke it with a fork, it should go in without resistance and the meat should shred easily. If it doesn't, keep braising in 30 minute increments.

Can you replace the sweet potatoes with another mash?

Yes, classic potato mash or celery root mash both work well with this rich jus. Sweet potatoes just add a sweet note that kids especially enjoy.

How long can the chuck safely stay in a 100°C oven?

Seven hours is the planned time for this amount of meat, you can extend it by an hour if needed without issue. Beyond that, just make sure the jus doesn't evaporate completely.

Can a seven hour braised beef chuck with sweet potato mash be made ahead?

Yes, it's even recommended. The recipe needs 40 min of work in total, split up like this, the day before, 3 steps, the same day, 1 step, before the guests arrive, 1 step, when it's time to serve, 1 step.

How long does it take to make a seven hour braised beef chuck with sweet potato mash?

Allow 8 h in total, including resting and cooking time, of which 40 min is actual work. The recipe is rated "easy".

How many calories are in a seven hour braised beef chuck with sweet potato mash?

About 650 kcal per person, for a recipe meant for 6 people. The calories are calculated by Kiloach, your kilo coach, the app that partners with Mon Chou.

How much does a seven hour braised beef chuck with sweet potato mash cost?

About €5.60 per person, that's €33.60 for 6 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains lactose. Remember to ask your guests about their allergies before putting your menu together.

To round out your menu

Build a menu
Raspberry tart The dessert

Chic bistro

Raspberry tart

  • 1 h of work
  • Prepared the day before
  • Medium, €3.10 per person

490 kcalcalculated by Kiloach

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