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Cozy Fall Pot Roast with Mashed Potatoes
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Cozy Fall Pot Roast with Mashed Potatoes

4 hServes 6Nutri-Score C€€
from @theemilyrangel43 imports1 cooked
Adapt this recipe

what you need

Ingredients

6 people
  • chuck roast (seasoned on all sides)Meat1.1 kg
  • white onion (sliced)Produce1 piece
  • celery stalks (diced)Produce3 pieces
  • carrots (peeled and sliced)Produce3 pieces
  • baby potatoes (bite size)Produce700 g
  • garlic cloves (minced)Produce5 pieces
  • rosemary (fresh sprigs, tied in a bundle)Produce10 g
  • thyme (fresh sprigs, tied in a bundle)Produce10 g
  • Worcestershire saucePantry30 ml
  • tomato pastePantry45 g
  • au jus gravy packetsPantry2 pieces
  • beef bone brothPantry1.4 litres
  • unsalted butterDairy42 g
  • onion powderSpices16 g
  • garlic powderSpices16 g
  • salt (to taste)Spices6 g
  • black pepper (to taste)Spices3 g
  • cooking oil (for searing)Pantry30 ml
  • potatoes (peeled, for mashed potatoes)Produce1 kg
  • milk (warm)Dairy120 ml
  • butter (for mashed potatoes)Dairy60 g
  • parsley (fresh or dried, chopped)Produce5 g

per serving

Nutrition

566kcal

Carbs
35 g
Proteins
41 g
Fat
29 g
Adapt tools

what you’ll use

Tools

  • Dutch oven
  • Oven
  • Stockpot
  • Potato masher
  • butcher's twine

step by step

Method

  1. Prep the vegetables

    • Wash and peel the carrots, then slice them.
    • Slice the onion, dice the celery and mince the garlic.
    Step 1

  2. Season the roast

    • Season the chuck roast generously on all sides with onion powder, garlic powder, salt and pepper.
    Step 2

  3. Sear the roast

    • Heat oil in a Dutch oven over medium-high heat.
    • Sear the roast on all sides until deeply browned.
    Step 3

  4. Caramelize the aromatics

    • Remove the roast and set aside.
    • Add the celery and onion to the pot and cook over medium heat until the onion is caramelized.
    • Add the garlic last so it doesn't burn.
    Step 4

  5. Build the braising liquid

    • Stir in the tomato paste, Worcestershire sauce and gravy packets.
    • Deglaze with a splash of beef broth, scraping the bottom of the pot.
    • Pour in the remaining broth and add the seasonings, then taste and adjust.
    Step 5

  6. Braise in the oven

    • Return the roast to the pot with the carrots, potatoes, butter and the rosemary-thyme bundle tied with twine.
    • Cover and transfer to a 350°F oven until the meat is fork tender.
    Step 6

  7. Make the mashed potatoes

    • About 30 minutes before the roast is done, boil the peeled potatoes until tender.
    • Mash with warm milk and butter, then season with salt.
    Step 7

  8. Assemble and serve

    • Spoon a bed of mashed potatoes onto each plate.
    • Top with the shredded roast, potatoes and carrots.
    • Spoon over some of the broth and finish with parsley.
    Step 8
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