Description
This comforting slow-braised pot roast features tender beef cooked in a flavorful broth, served over creamy buttery mashed potatoes for a hearty meal.
Ingredients
Scale
- 3 pounds beef chuck roast
- 2 tablespoons olive oil
- 1 onion, chopped
- 3 garlic cloves, minced
- 4 carrots, peeled and cut into chunks
- 4 potatoes, peeled and quartered
- 2 cups beef broth
- 1 cup red wine
- 2 tablespoons tomato paste
- 1 teaspoon dried thyme
- Salt and pepper to taste
- For the Buttery Mash:
- 4 large potatoes, peeled and cubed
- 1/2 cup butter
- 1/2 cup milk
- Salt to taste
Instructions
- Season the beef roast with salt and pepper.
- Heat olive oil in a large pot over medium-high heat and sear the roast on all sides until browned.
- Add onion, garlic, carrots, and potatoes to the pot.
- Stir in beef broth, red wine, tomato paste, and thyme.
- Bring to a boil, then reduce heat to low, cover, and simmer for 3-4 hours or until meat is tender.
- For the Buttery Mash: Boil potatoes in salted water until tender, about 15-20 minutes. Drain and mash with butter and milk until smooth. Season with salt.
- Serve the braised pot roast over the buttery mashed potatoes.
Notes
For best results, use a Dutch oven for even braising. Leftovers can be stored in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 4 hours
- Method: Main Course
- Cuisine: American
Nutrition
- Calories: 650
- Sugar: 5g
- Fat: 35g
- Carbohydrates: 45g
- Protein: 45g