🍖 Classic Pot Roast with Mashed Potatoes & Gravy 🥔
Tender pot roast cooked low and slow until it's fall-apart delicious, served with creamy mashed potatoes, sweet corn, and fresh broccoli. A comforting meal perfect for any occasion!
📌 Ingredients:
For the Pot Roast:
3-4 lb beef chuck roast
1 tbsp olive oil
1 large onion, chopped
2 cloves garlic, minced
2 cups beef broth
1 cup dry red wine (optional)
2 tbsp Worcestershire sauce
2 tsp dried thyme
2 tsp dried rosemary
Salt & pepper to taste
3 carrots, chopped (optional)
3 potatoes, peeled and chopped (optional)
For the Mashed Potatoes:
5-6 medium potatoes, peeled and cubed
1/2 cup heavy cream
4 tbsp unsalted butter
Salt & pepper to taste
For the Gravy:
2 tbsp all-purpose flour
1 cup beef broth (from the roast)
Salt & pepper to taste
For the Vegetables:
1 cup broccoli florets (steamed)
2 ears of corn (cooked)
🍽 Instructions:
Sear the Pot Roast:
Heat olive oil in a large pot or Dutch oven over medium-high heat.
Season the roast with salt, pepper, rosemary, and thyme.
Sear the roast on all sides until browned (about 4 minutes per side). Remove and set aside.
Cook the Pot Roast:
In the same pot, add chopped onion and garlic, sautéing for about 2 minutes until fragrant.
Add the wine (if using), scraping the bottom of the pot to release any browned bits.
Pour in the beef broth, Worcestershire sauce, and season with salt and pepper.
Place the seared roast back in the pot and add the carrots and potatoes (if using).
Cover and cook on low heat for 3-4 hours or until the roast is tender and easily shredded.
Prepare the Mashed Potatoes:
While the roast is cooking, boil the cubed potatoes in salted water until fork-tender, about 12-15 minutes.
Drain and mash the potatoes with heavy cream and butter. Season with salt and pepper to taste.
Make the Gravy:
Once the roast is done, remove it from the pot and set it aside to rest.
Strain the broth into a saucepan. Bring it to a simmer over medium heat.
In a small bowl, mix the flour with a little cold water to create a slurry.
Slowly whisk the slurry into the simmering broth, stirring until thickened (about 5 minutes). Adjust seasoning with salt and pepper.
Serve:
Serve the pot roast over a bed of mashed potatoes, drizzled with the gravy.
Add steamed broccoli and corn on the side for a complete meal.
👩🍳 Pro Tip: For even more flavor, cook the pot roast in the oven at 300°F for the last hour for a deeper, caramelized flavor! Enjoy!