Classic Pot Roast with Creamy Mashed Potatoes
A timeless dish that embodies comfort and warmth, featuring a succulent cut of meat slow-cooked to perfection with tender vegetables and rich, creamy mashed potatoes.
Equipment
- Dutch Oven
- Potato Masher
Ingredients
Meat
- 3-4 pounds Beef Chuck Roast Well-marbled cut ideal for pot roasting.
Vegetables
- 4 medium Carrots Peeled and cut into chunks.
- 2 pounds Yukon Gold or Russet Potatoes Peeled and cut into even-sized pieces.
- 1 large Onion Chopped.
- 3 cloves Garlic Minced.
- 4 cups Low-Sodium Beef Broth Essential for braising.
- 2 tablespoons Olive Oil For searing the meat.
- 2 leaves Bay Leaves For flavor infusion.
- 1 teaspoon Thyme Fresh or dried.
Seasoning
- to taste Salt and Pepper For seasoning the roast and vegetables.
Mashed Potatoes
- 4 tablespoons Unsalted Butter For richness in mashed potatoes.
- 1/2 cup Milk or Cream For desired creaminess.
Instructions
- Preheat your oven to 275°F (135°C).
- Season the beef chuck roast generously with salt and pepper on all sides.
- In a large Dutch oven, heat olive oil over medium-high heat. Sear the roast for 4-5 minutes on each side until browned.
- Remove the roast and set aside. Sauté chopped onion and minced garlic in the same pot for 2-3 minutes.
- Add chopped carrots and sauté for another 3-4 minutes.
- Return the roast to the pot, pour in beef broth, and add bay leaves and thyme. Cover and transfer to the oven.
- Cook for 3-4 hours, checking occasionally and adding more broth if needed.
- Check for tenderness after 3 hours; it should pull apart easily with a fork.
- Meanwhile, prepare the mashed potatoes by boiling peeled and cut potatoes until fork-tender, about 15-20 minutes.
- Drain the potatoes, return them to the pot, and add butter, milk or cream, and salt. Mash until creamy.
- Once the roast is ready, let it rest for 10-15 minutes before slicing and serving with mashed potatoes.
Notes
For variations, consider adding different root vegetables or herbs, and adjust the seasoning to your taste.