Ingredients
For the Pot Roast:
3–4 lbs beef chuck roast
2 tbsp olive oil
1 large onion, chopped
4 cloves garlic, minced
2 cups beef broth
1 cup red wine (or sub with more beef broth)
2 tbsp tomato paste
1 tbsp Worcestershire sauce
1 tsp dried thyme
1 tsp dried rosemary
2 bay leaves
Salt and black pepper, to taste
4–5 carrots, peeled and cut into chunks
4–5 medium Yukon Gold or red potatoes, quartered
For the Mashed Potatoes (served on the side):
2 lbs Russet or Yukon Gold potatoes, peeled and cubed
4 tbsp butter
1/2 cup milk or cream (warm)
Salt and pepper, to taste
Optional: 2–3 cloves roasted garlic or 1/4 cup sour cream for extra richness
Instructions
1. Sear the Roast:
Pat the roast dry and season generously with salt and pepper.
In a large Dutch oven or heavy pot, heat olive oil over medium-high heat.
Sear the roast for 3–4 minutes per side until nicely browned. Remove and set aside.
2. Sauté Aromatics:
In the same pot, add chopped onion and cook 3–4 minutes until softened.
Add garlic and tomato paste; stir for 1–2 minutes.
3. Build the Braise:
Pour in wine to deglaze, scraping up browned bits. Let it simmer for 2–3 minutes.
Add beef broth, Worcestershire sauce, thyme, rosemary, bay leaves.
Return roast to the pot, nestling it into the liquid.
4. Braise Low and Slow:
Cover and place in a preheated oven at 300°F (150°C) for 3–4 hours, until fork-tender.
(Alternatively, simmer on the stovetop on low or use a slow cooker for 8 hours on low.)
5. Add Veggies:
With about 1.5 hours left, add carrots and potatoes around the roast.
Continue cooking until vegetables are tender.
6. Make Mashed Potatoes (for Serving):
Boil peeled potatoes in salted water until fork-tender (15–20 min).
Drain, then mash with butter, warm milk, salt, and pepper.
Add roasted garlic or sour cream if you like.
7. Serve:
Remove roast and veggies from pot. Shred or slice roast.
Optional: reduce braising liquid to make a gravy.
Plate with carrots, roast potatoes, and a generous scoop of mashed potatoes.
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