Are you craving a hearty, flavorful meal that's also surprisingly easy to make? Look no further! This pot roast recipe with creamy mashed potatoes is the perfect solution for a cozy weeknight dinner or a special Sunday gathering. Forget takeout – homemade comfort food is just a few simple steps away! This recipe is packed with rich flavor and will leave you feeling warm and satisfied. It’s a fantastic example of delicious dishes you can create with simple ingredients and homemade cooking techniques. It's also a great option for healthy meals, offering lean protein and wholesome vegetables.
Ingredients:
For the Pot Roast:
- 3-4 lb beef chuck roast
- 1 tbsp olive oil
- 1 large onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 3 cloves garlic, minced
- 1 cup beef broth
- 1 cup red wine (optional, can substitute with more broth)
- 1 tbsp tomato paste
- 1 tsp dried thyme
- 1 tsp dried rosemary
- Salt and pepper to taste
For the Mashed Potatoes:
- 2 lbs russet potatoes, peeled and quartered
- 1/2 cup milk (whole milk recommended)
- 1/4 cup butter
- Salt and pepper to taste
Instructions:
Get Started:
- Preheat your oven to 325°F (160°C). Season the beef roast generously with salt and pepper.
Sear the Roast:
- Heat olive oil in a large oven-safe Dutch oven or pot over medium-high heat. Sear the roast on all sides until nicely browned. This step is crucial for developing deep flavor. Remove the roast from the pot and set aside.
Sauté the Vegetables:
- Add the chopped onion, carrots, and celery to the pot and sauté for about 5-7 minutes, until softened. Add the minced garlic and cook for another minute until fragrant. Stir in the tomato paste and cook for 30 seconds.
Combine and Braise:
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Return the seared roast to the pot. Pour in the beef broth and red wine (if using). Add the thyme and rosemary. Bring to a simmer on the stovetop.
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Cover the pot tightly and transfer it to the preheated oven. Braise for 2.5-3 hours, or until the roast is fork-tender. You can easily check for doneness by inserting a fork; it should go in smoothly.
Make the Mashed Potatoes:
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While the roast is braising, boil the potatoes in salted water until tender (about 15-20 minutes). Drain well and return the potatoes to the pot.
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Add the milk and butter to the potatoes. Mash until smooth and creamy. Season with salt and pepper to taste. For extra richness, consider adding a dollop of sour cream or crème fraîche.
Serve:
- Once the pot roast is cooked, remove it from the pot and let it rest for about 10 minutes before slicing. Serve the sliced roast over a generous helping of creamy mashed potatoes. You can use the flavorful braising liquid as a gravy, if desired.
Cooking Tips and Variations:
- For a richer flavor, use bone-in beef chuck roast.
- Feel free to add other vegetables to the pot roast, such as potatoes, parsnips, or turnips.
- If you don't have red wine, you can substitute with an extra cup of beef broth or even chicken broth.
- For a thicker gravy, simmer the braising liquid for a few minutes after removing the roast, allowing it to reduce.
- Leftovers can be stored in the refrigerator for up to 3 days.
Nutritional Information (per serving, approximate):
This will vary based on the size of your roast and serving portions. However, a general estimate per serving is:
- Calories: 500-600
- Protein: 30-40g
- Fat: 25-35g
- Carbohydrates: 30-40g
This pot roast recipe with mashed potatoes is a simple yet elegant dish, perfect for those looking for easy recipes and quick dinner ideas that are both delicious and satisfying. Enjoy!