Beef Pot Roast with Potatoes, Carrots, and Mashed Potatoes
🛒 Ingredients
For the Pot Roast & Roasted Veggies:
- 3-4 lbs Beef Chuck Roast (the best cut for meltingly tender meat!) 🥩
- 2 tbsp Olive oil
- 1 lb Whole small potatoes (or large ones halved) 🥔
- 4-5 Large carrots, peeled and cut into thick chunks 🥕
- 2 cups Beef broth 🥣
- 1 cup Red wine (optional, for depth of flavor) 🍷
- 1 large Onion, quartered 🧅
- 3 cloves Garlic, smashed
- 2 tbsp Tomato paste
- Fresh herbs: Sprigs of rosemary and thyme 🌿
- Salt & Black Pepper 🧂
For the Creamy Mashed Potatoes:
- 2 lbs Yukon Gold potatoes (peeled and cubed) 🥔
- 1/2 cup Butter 🧈
- 1/2 cup Milk or heavy cream 🥛
- Salt to taste
👩🍳 Instructions
- Sear the Beef: Season the roast generously with salt and pepper. Heat oil in a large Dutch oven over medium-high heat. Sear the beef on all sides until deeply browned (about 4–5 minutes per side). Remove and set aside.
- Aromatics: In the same pot, add onions and carrots. Sauté for 3-4 minutes. Stir in the tomato paste and garlic, cooking for another minute until fragrant.
- Deglaze: Pour in the wine (if using) and beef broth, scraping the bottom of the pot to release all those delicious browned bits.
- Slow Cook: Return the beef to the pot and add the herbs. For the most tender results, cover and cook in the oven at 300°F (150°C) for 3 to 4 hours. Add the potatoes to the pot during the last hour of cooking so they become tender but not mushy.
- Make the Mash: While the roast finishes, boil the cubed potatoes in salted water until tender. Drain and mash with butter and milk until silky smooth.
- The Grand Finale: Once the beef is fork-tender, remove it from the pot and shred or slice.
🔥 Pro Tips:
- The Gravy: Don’t waste the liquid in the pot! Strain it and simmer in a saucepan with a little cornstarch slurry for the best homemade gravy you’ve ever tasted. 🥣😋
- Patience is Key: Low and slow is the secret. If the beef isn’t shredding easily, it just needs a little more time in the oven! ⏲️
