Pot Roast Over Mashed Potatoes (Print version)
Fall-apart chuck roast with savory gravy served over buttery mashed potatoes for a hearty family dinner.
# Ingredients:
For the pot roast
01 -
3 lb (1.4 kg) beef chuck roast
02 -
2 teaspoons kosher salt
03 -
1 teaspoon black pepper
04 -
2 tablespoons neutral oil
05 -
1 large yellow onion, chopped
06 -
3 carrots, peeled and cut into 2-inch pieces
07 -
2 celery stalks, chopped
08 -
4 cloves garlic, minced
09 -
2 tablespoons tomato paste
10 -
1/2 cup (120 ml) dry red wine, or more beef broth
11 -
2 cups (480 ml) beef broth
12 -
1 tablespoon gluten-free Worcestershire sauce
13 -
3 fresh thyme sprigs, or 1 teaspoon dried thyme
14 -
2 bay leaves
For the mashed potatoes
15 -
3 lb (1.4 kg) Yukon Gold potatoes, peeled and cut into chunks
16 -
1 1/2 teaspoons kosher salt, plus more for boiling water
17 -
6 tablespoons (85 g) unsalted butter
18 -
3/4 cup (180 ml) warm whole milk
19 -
1/2 teaspoon black pepper
For thickening
20 -
2 tablespoons cornstarch
21 -
2 tablespoons cold water
22 -
2 tablespoons chopped fresh parsley, for serving
# Instructions:
01 -
Preheat the oven to 300°F. Pat the chuck roast dry and season all over with kosher salt and black pepper.
02 -
Heat the oil in a large Dutch oven over medium-high heat. Sear the roast for 3-4 minutes per side until deeply browned, then transfer it to a plate.
03 -
Add onion, carrots, and celery to the pot and cook for 5 minutes. Stir in garlic and tomato paste and cook for 1 minute. Add wine and scrape up the browned bits, then add broth, Worcestershire sauce, thyme, and bay leaves.
04 -
Return the roast to the pot, cover, and transfer to the oven. Braise for 3 to 3 1/2 hours, turning once, until the beef pulls apart easily with a fork.
05 -
During the last 30 minutes, boil the potatoes in salted water until tender, 15-18 minutes. Drain well, then mash with butter, warm milk, salt, and pepper until creamy.
06 -
Transfer the roast and vegetables to a platter and discard the thyme stems and bay leaves. Skim excess fat from the juices. Whisk cornstarch with cold water, stir it into the simmering juices, and cook for 2-3 minutes until glossy.
07 -
Spoon mashed potatoes into bowls. Add pieces of pot roast and vegetables, ladle gravy over the top, and finish with chopped parsley.
# Good to know:
01 -
The beef is ready when it pulls apart easily, not when it simply reaches a minimum temperature.
02 -
Use gluten-free broth and Worcestershire sauce if serving gluten-free guests.
03 -
Leftover roast and gravy keep well refrigerated for up to 4 days.