Pot Roast and Mashed Potato Recipe
Pot Roast and Mashed Potato Recipe
Looking for cozy family meal that you can start in the morning and have it ready for dinnertime? Try this tender, juicy pot roast with buttery whipped potatoes!
TIP: Keep your temperature low and cook all day.
Serve with whipped potatoes OR warm bread for dipping.
Ingredients
- 3 1/2 - 4 pound chuck roast
- 1 tablespoon or more of salt (salt to taste) and 1 teaspoon pepper
- 2 tablespoons butter or avocado oil for searing meat plus 4 tablespoons for whipped potatoes
- 2 small onions- diced
- 2 stalks of celery - diced
- 3 medium carrots - chopped into bite size pieces
- 14 ounces beef or bone broth
- 1/2 cup water or red wine optional (adds great flavor)
- a few sprigs of thyme, rosemary, and 2 bay leaves
- 4 or 5 russet potatoes, peeled and quartered
- 1 whole garlic bulb
- 1/3 cup milk, half and half, or cream
Instructions
Rinse and dry your roast.
Liberally salt and pepper.
In a hot dutch oven, melt butter, add roast and sear on all sides - about 2 minutes a side.
Preheat oven to 400 degrees F.
Slice the very top of the head of garlic off and drizzle with oil and a sprinkle of salt. Wrap loosely in tin foil and set on the oven rack.
Roast about 40 - 50 minutes or until golden brown and tender when squeezed. Remove from oven, remove from foil and set aside.
Reduce oven heat to 260 degrees F.
Add a little more butter to dutch oven if needed. Add onion and celery. Sautee until onions soften and begin to turn brown.
Add wine and broth.
Add thyme, rosemary, and bay leaves to the top of your roast.
Cover and allow to cook in the oven for 6 - 8 hours.
At the end of your cooking time, add carrots and continue to cook until carrots are done.
Start potatoes: Peel and dice. Add to boiling water and cook until tender.
Drain water and add warm milk or cream, salt, pepper, 4 tablespoons butter, and squeeze garlic form bulb into potato mixture. Whip with hand mixer until creamy. Serve immediately.
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