Chuck Roast Wellington
Preheat oven to 325°. Rub roast with salt and pepper. Heat oil in an oven-safe braising pan; sear all sides. Add broth, wine, garlic cloves, thyme and rosemary. Cover and roast 2 ½-3 hours, until fork tender. Remove meat, strain and reserve juices for sauce. Cool beef; shred into 2-3” pieces. Can be done a day ahead.
Mix softened butter with chopped herbs and minced garlic, season with salt and pepper; set aside. Sauté onion and mushrooms in 2 T butter 5 min over med heat; set aside.
Assembly (Note: makes two loaves)
Unfold a puff pastry sheet onto a lightly floured surface. Spread half of herbed butter over pastry, leaving a 1” margin. Distribute half of onion mixture over butter. Add half of beef and season with salt and pepper. Press carefully to flatten as much as possible. Brush border with egg wash and roll pastry so sides overlap in the center to form a log. Turn upside down, then seal and fold ends, tucking them under the loaf, which should feel tight and full. Brush with egg. Repeat with second pastry sheet and remaining ingredients. Bake at 425° for 10 min, reduce heat to 375° for 15-20 min or until golden brown.
Bring beef braising juices to a boil and reduce by half. Mix flour and butter with a fork and drop small pieces into the boiling juices, whisking constantly until sauce thickens. Serve immediately alongside sliced Wellington.