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

3 h 30 minServes 6Nutri-Score C€€
from @erin.lim17 imports0 cooked
Adapt this recipe

what you need

Ingredients

6 people
  • beef chuck roast (trimmed of excess fat)Meat1.5 kg
  • olive oilPantry30 ml
  • yellow onion (roughly chopped)Produce2 pieces
  • carrots (cut into large chunks)Produce4 pieces
  • celery stalks (cut into large chunks)Produce3 pieces
  • garlic (peeled and smashed)Produce6 pieces
  • tomato pastePantry30 g
  • beef brothPantry750 ml
  • red wine (dry)Beverages240 ml
  • Worcestershire saucePantry15 ml
  • dried thymeSpices3 g
  • dried rosemarySpices2 g
  • bay leavesSpices2 pieces
  • saltSpices8 g
  • black pepper (freshly ground)Spices3 g
  • all-purpose flourPantry30 g
  • russet potatoes (peeled and cut into chunks)Produce1.2 kg
  • butter (softened)Dairy115 g
  • whole milk (warmed)Dairy180 ml
  • sour creamDairy60 g
  • garlic powderSpices4 g

per serving

Nutrition

526kcal

Carbs
22 g
Proteins
44 g
Fat
29 g
Adapt tools

what you’ll use

Tools

  • Dutch oven
  • Stovetop
  • Stockpot
  • Potato masher
  • Colander
  • Tongs

step by step

Method

  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.
    Step 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.
    Step 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.
    Step 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.
    Step 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.
    Step 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.
    Step 6
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