Tender Pot Roast with Mashed Potatoes and Rich Gravy

Introduction:

This dish is a comforting and hearty classic, perfect for cozy dinners. Tender pot roast braised with flavorful herbs and vegetables is paired with creamy mashed potatoes and smothered in a savory, rich gravy. It’s a dish that brings warmth and satisfies every craving.

Recipe: Tender Pot Roast with Mashed Potatoes

Ingredients:

For the Pot Roast:

• 3 lbs chuck roast or beef brisket
• 2 tbsp olive oil
• 1 large onion, diced
• 4 garlic cloves, minced
• 3 carrots, diced into chunks
• 2 celery stalks, diced
• 1 cup beef broth
• 1 cup red wine (optional, substitute with broth if preferred)
• 2 tbsp tomato paste
• 1 tbsp Worcestershire sauce
• 1 tsp dried thyme
• 1 tsp dried rosemary
• 2 bay leaves
• Salt and pepper to taste

For the Mashed Potatoes:

• 2 lbs potatoes (Russet or Yukon Gold), peeled and cubed
• 4 tbsp butter
• 1/2 cup heavy cream (or milk)
• Salt and pepper to taste

For the Gravy:

• 2 tbsp butter
• 2 tbsp all-purpose flour
• 2 cups liquid from the pot roast (or beef broth)
• Salt and pepper to taste

Instructions:

1. Prepare the Pot Roast:
   • Preheat your oven to 325°F (165°C).
   • Season the beef generously with salt and pepper—heat olive oil in a large oven-safe pot or Dutch oven over medium-high heat. Sear the beef on all sides until browned, about 4 minutes per side. Remove and set aside.
   • In the same pot, sauté onions, garlic, carrots, and celery until softened, about 5 minutes. Stir in tomato paste and cook for another minute.
   • Add beef broth, red wine, Worcestershire sauce, thyme, rosemary, and bay leaves. Stir well, then return the beef to the pot. Cover tightly and braise in the oven for 3–4 hours, or until the beef is fork-tender.
2. Make the Mashed Potatoes:
   • Boil potatoes in salted water until tender, about 20 minutes. Drain and mash with butter and cream. Season with salt and pepper to taste.
3. Prepare the Gravy:
   • Strain 2 cups of liquid from the pot roast into a saucepan. Melt butter over medium heat, then whisk in flour to create a roux. Gradually add the liquid while whisking continuously until the gravy thickens. Season to taste.
4. Assemble:
   • Serve the shredded pot roast over a bed of mashed potatoes. Ladle the rich gravy over the top and garnish with fresh thyme or parsley, if desired.

Enjoy your delicious, home-cooked pot roast and mashed potatoes! Perfect for family gatherings or special occasions.