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Pot Roast with Garlic Mashed Potatoes
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Pot Roast with Garlic Mashed Potatoes

3 h 30 minPara 6Nutri-Score C€€
de @erin.lim19 importaciones0 veces cocinadas
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lo que necesita

Ingredientes

6 personas
  • beef chuck roast (trimmed of excess fat)Carne1,5 kg
  • olive oilDespensa30 ml
  • yellow onion (roughly chopped)Frutas y verduras2 piezas
  • carrots (cut into large chunks)Frutas y verduras4 piezas
  • celery stalks (cut into large chunks)Frutas y verduras3 piezas
  • garlic (peeled and smashed)Frutas y verduras6 piezas
  • tomato pasteDespensa30 g
  • beef brothDespensa750 ml
  • red wine (dry)Bebidas240 ml
  • Worcestershire sauceDespensa15 ml
  • dried thymeEspecias3 g
  • dried rosemaryEspecias2 g
  • bay leavesEspecias2 piezas
  • saltEspecias8 g
  • black pepper (freshly ground)Especias3 g
  • all-purpose flourDespensa30 g
  • russet potatoes (peeled and cut into chunks)Frutas y verduras1,2 kg
  • butter (softened)Lácteos115 g
  • whole milk (warmed)Lácteos180 ml
  • sour creamLácteos60 g
  • garlic powderEspecias4 g

por ración

Nutrición

526kcal

Carbohidratos
22 g
Proteínas
44 g
Grasas
29 g
Adaptar utensilios

lo que usará

Utensilios

  • Cocotte
  • Placa de cocina
  • Olla
  • Prensapatatas
  • Escurridor
  • Pinzas de cocina

paso a paso

Preparación

  1. Season and sear the beef

    • Pat the beef chuck roast dry and season generously with salt and black pepper.
    • Heat olive oil in a Dutch oven over medium-high heat.
    • Sear the roast on all sides until deeply browned, then set aside.
    Paso 1

  2. Sauté the aromatics

    • Add the onion, carrots and celery to the pot and cook until softened.
    • Stir in the garlic and tomato paste and cook until fragrant.
    Paso 2

  3. Deglaze and braise

    • Pour in the red wine and scrape up the browned bits from the bottom.
    • Add the beef broth, Worcestershire sauce, thyme, rosemary and bay leaves.
    • Return the roast to the pot, cover and braise on low heat until fork tender.
    Paso 3

  4. Boil the potatoes

    • Place the potatoes in a large pot and cover with cold salted water.
    • Bring to a boil and cook until a knife slides in easily.
    • Drain well and let the potatoes steam dry briefly.
    Paso 4

  5. Make the garlic mashed potatoes

    • Mash the potatoes with the butter, warmed milk and sour cream.
    • Season with garlic powder, salt and black pepper and mash until smooth and creamy.
    Paso 5

  6. Thicken the gravy and serve

    • Whisk the flour with a little braising liquid, then stir it back into the pot.
    • Simmer until the gravy thickens.
    • Slice or shred the pot roast and serve over the garlic mashed potatoes with the vegetables and gravy.
    Paso 6
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