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Pot Roast with Mashed Baby Potatoes
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Pot Roast with Mashed Baby Potatoes

3 h 30 minServes 6Nutri-Score C€€
from @reviskitchenn7 imports0 cooked
Adapt this recipe

what you need

Ingredients

6 people
  • chuck roast (pat dry)Meat1.1 kg
  • saltSpices10 g
  • pepper (ground)Spices4 g
  • paprikaSpices4 g
  • garlic powderSpices3 g
  • onion powderSpices2 g
  • oregano (dried)Spices1 g
  • cayenneSpices1 g
  • brown sugarPantry8 g
  • olive oilPantry15 ml
  • yellow onion (diced)Produce1 piece
  • garlic (cloves, minced)Produce5 pieces
  • tomato pastePantry30 g
  • dry red wineBeverages240 ml
  • beef brothPantry480 ml
  • bay leavesSpices2 pieces
  • fresh thyme (sprigs)Produce5 g
  • carrots (chopped)Produce3 pieces
  • celery (stalks, chopped)Produce3 pieces
  • baby potatoes (washed)Produce680 g
  • garlic (whole cloves)Produce2 pieces
  • butterDairy14 g
  • whipped cream cheeseDairy60 g
  • Dijon mustardPantry5 g
  • Parmesan (grated)Dairy25 g
  • milkDairy80 ml
  • salt (to taste)Spices2 g
  • pepper (to taste)Spices1 g
  • cornstarchPantry8 g
  • cold waterOther15 ml

per serving

Nutrition

489kcal

Carbs
16 g
Proteins
41 g
Fat
29 g
Adapt tools

what you’ll use

Tools

  • Dutch oven
  • Mixing bowl
  • Potato masher

step by step

Method

  1. Season the roast

    • Pat the chuck roast dry with paper towels.
    • Mix the salt, pepper, paprika, garlic powder, onion powder, oregano, cayenne and brown sugar.
    • Rub the seasoning over the roast on all sides.
    Step 1

  2. Sear the roast

    • Heat the olive oil in a Dutch oven over medium-high heat.
    • Sear the roast on all sides until deeply browned.
    • Set the roast aside.
    Step 2

  3. Build the base

    • Add the diced onion and minced garlic to the pot and stir quickly.
    • Add the tomato paste and cook, stirring.
    • Pour in the red wine and stir until the tomato paste is incorporated.
    Step 3

  4. Braise the roast

    • Once the sauce simmers, return the roast to the pot.
    • Add the beef broth, bay leaves and fresh thyme.
    • Cover and bake at 300 °F (150 °C).
    Step 4

  5. Add the vegetables

    • Remove the thyme and bay leaves from the pot.
    • Add the chopped carrots, chopped celery, baby potatoes and whole garlic cloves.
    • Cover and bake at 300 °F (150 °C).
    Step 5

  6. Make the mashed potatoes

    • Transfer the potatoes and roasted garlic to a mixing bowl.
    • Add the butter, whipped cream cheese, Dijon mustard, grated Parmesan and milk.
    • Mash and season with salt and pepper to taste.
    Step 6

  7. Shred the meat and thicken the sauce

    • Shred the meat with two forks.
    • Mix the cornstarch with the cold water and stir the slurry into the sauce.
    • Simmer until the sauce thickens, then serve with the mashed potatoes.
    Step 7
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