Ingredients
For the Pot Roast:
3-4 lbs (1.5 kg) chuck roast (fat cap on for juiciness!)
2 tbsp olive oil
1 lb (500g) carrots, cut into chunks
1 large onion, sliced
4 garlic cloves, smashed
2 cups (500ml) beef broth
1 cup (250ml) red wine (or sub extra broth)
2 tbsp tomato paste
2 sprigs fresh rosemary
3 sprigs fresh thyme
2 bay leaves
Salt & pepper to taste
For the Mashed Potatoes:
3 lbs (1.5 kg) Yukon Gold potatoes, peeled & cubed
½ cup (120ml) whole milk or cream
4 tbsp butter
½ cup (120ml) sour cream (secret to creaminess!)
Salt to taste
For the Gravy:
2 tbsp butter
2 tbsp flour
2 cups (500ml) pot roast drippings (strained)
Instructions
1. Sear the Roast (5 mins per side!)
Pat roast dry, season generously with salt & pepper.
Heat oil in a Dutch oven, sear roast on all sides until deeply browned. Remove and set aside.
(Great spot for an ad break—readers are engaged!)
2. Sauté the Aromatics
In the same pot, sauté onions, carrots, and garlic for 5 mins.
Stir in tomato paste and cook 1 min.
3. Braise to Perfection
Return roast to pot, add broth, wine, herbs.
Cover and simmer 3-4 hrs on stovetop (low) or 2.5-3 hrs at 325°F (160°C) in oven until fork-tender.
4. Make the Mashed Potatoes
Boil potatoes until tender (~15 mins), drain.
Mash with butter, milk, sour cream, and salt until creamy.
5. Strain & Thicken the Gravy
Strain drippings into a bowl.
Melt butter in a saucepan, whisk in flour to make a roux.
Gradually whisk in drippings until thickened (~5 mins).
6. Serve & Savor!
Shred roast slightly, arrange over mashed potatoes, drizzle with gravy.
Leave a Comment