Description
Hearty Midwestern pot roast simmers with rich, tender beef nestled on creamy mashed potatoes. Robust herbs and slow-cooked comfort create a soul-warming dish that connects family around the dinner table and satisfies deep hunger with classic American cooking.
Ingredients
Scale
Meats:
- 3 lbs (1.36 kg) beef chuck roast
Vegetables:
- 1 onion, chopped
- 4 cloves garlic, minced
- 4 carrots, sliced
- 2 lbs (0.91 kg) potatoes, peeled and chopped
Herbs, Oils, and Seasonings:
- 2 tablespoons olive oil
- 3 cups beef broth
- 1 tablespoon tomato paste
- 2 teaspoons fresh thyme, chopped
- 2 teaspoons fresh rosemary, chopped
- Salt and pepper, to taste
- 1/2 cup milk
- 4 tablespoons butter
Instructions
- Generously coat the beef chuck roast with salt and pepper, ensuring an even layer of seasoning across the entire surface.
- Warm olive oil in a spacious pot or Dutch oven over medium-high heat. Carefully place the roast into the hot oil, searing each side until a rich, golden-brown crust develops, approximately 3-4 minutes per side. Gently transfer the roasted meat to a separate plate.
- In the same pot, introduce chopped onions, minced garlic, and sliced carrots. Allow them to soften and caramelize, stirring occasionally for about 5 minutes.
- Incorporate tomato paste, thyme, and rosemary into the vegetable mixture, stirring continuously for an additional minute to release their aromatic flavors.
- Carefully pour beef broth into the pot, then gently return the roast to the liquid. Bring the contents to a gentle simmer, then reduce heat, cover, and let the roast slowly braise for 3-4 hours until the meat becomes incredibly tender and effortlessly pulls apart with a fork.
- Simultaneously, submerge peeled and chopped potatoes in salted water. Boil until they reach a soft, easily mashable consistency, approximately 15 minutes. Drain thoroughly, then whip with butter and milk until achieving a smooth, creamy texture. Season with salt and pepper to personal preference.
- For serving, create a luscious bed of mashed potatoes on each plate, then crown with the succulent pot roast and accompanying vegetables. Drizzle additional broth over the top to enhance the dish’s rich, comforting flavors.
Notes
- Maximize flavor by patting the beef dry before seasoning to ensure a perfect golden-brown sear that locks in rich, meaty taste.
- Use chuck roast with good marbling for incredibly tender and melt-in-your-mouth results that guarantee a comforting meal.
- Make it gluten-free by swapping regular beef broth for a certified gluten-free version and checking tomato paste ingredients.
- Transform leftovers into a hearty shepherd’s pie by shredding remaining meat and mixing with vegetables, then topping with the mashed potatoes for a delicious second-day meal.
- Prep Time: 15 minutes
- Cook Time: 4 hours
- Category: Dinner
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 550
- Sugar: 3 g
- Sodium: 700 mg
- Fat: 25 g
- Saturated Fat: 10 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 5 g
- Protein: 35 g
- Cholesterol: 100 mg