Slow-Cooked Pot Roast with Gravy Over Creamy Mashed Potatoes
Ingredients:
For the Pot Roast:
3–4 lb chuck roast
Kosher salt and black pepper, to taste
2 tbsp olive oil
1 large yellow onion, sliced
4 cloves garlic, minced
4 carrots, cut into large chunks
2 cups beef broth
1 cup red wine (optional, or use more broth)
2 tbsp tomato paste
2 sprigs fresh thyme
2 sprigs fresh rosemary
2 bay leaves
For the Mashed Potatoes:
2 lbs russet potatoes, peeled and cut into chunks
4 tbsp unsalted butter
1/2 cup heavy cream (or milk)
Salt to taste
Instructions:
Season and Sear:
Pat roast dry and season generously with salt and pepper. In a Dutch oven, heat olive oil over medium-high heat. Sear roast 3–4 minutes per side until browned. Remove and set aside.
Build Flavor:
In the same pot, sauté onion and garlic until softened. Stir in tomato paste and cook 1–2 minutes. Deglaze with wine, scraping up browned bits.
Slow Cook:
Return roast to pot. Add carrots, broth, herbs, and bay leaves. Cover and braise at 300°F (150°C) in the oven for 3–4 hours, or until meat is fork-tender.
Make Gravy:
Remove roast and carrots. Skim fat if needed. Simmer liquid until slightly thickened, or whisk in a slurry of 1 tbsp cornstarch + 2 tbsp water. Strain if desired.
Mash Potatoes:
Boil potatoes until fork-tender. Drain, mash with butter and cream. Season with salt.
Plate:
Spoon mashed potatoes onto plate. Top with slices of roast and carrots. Drizzle hot gravy over everything.
