One of my husband’s favorite meals is pot roast. He loves all things resembling stews and soups. I used beef chuck, added some yellow onions, carrots, mushrooms, and fresh herbs, and served it over very buttery Yukon Gold mashed potatoes. My family loved it! Though it is very easy to make, it does take around four hours to cook; however, it is well worth the wait. Please keep in mind that this recipe serves 8 to 10 hungry adults. Feel free to divide the recipe in half, or whatever number you wish, to achieve the desired serving size.
BEEF POT ROAST WITH BUTTERY MASHED POTATOES
5 lbs Beef Chuck Roast
1/4 cup Avocado Oil
12 sprigs fresh Thyme
4 sprigs fresh Rosemary
10 large Carrots
2 large Yellow Onions
1 1/2 lbs Mushrooms
1 Garlic head
2 cups Red Wine – Bordeaux or Cabernet Sauvignon
4 cups Beef Stock
2 tablespoons Better Than Bouillon Beef Base
Freshly ground Black Pepper
BUTTERY MASHED POTATOES
Measurements not included as this post focuses on the Pot Roast
– to be in a future post –
Yukon Gold Potatoes
Begin by rinsing the meat under cold water and drying it very well with paper towels. You may avoid this step, if your meat is freshly butchered, as no additives are added to it. Liberally salt and pepper the chuck roast. Peel, rinse, and chop the onions and carrots. Peel and smash the garlic. Brush all the dirt from the mushrooms with a non-silicon pastry brush, and then slice them.
In a large pan or dutch oven, heat the avocado oil on medium high heat. Sear the chuck roast until a caramelized crust forms on all sides of the meat. Remove the meat and place on a clean platter.
Preheat the oven to 275 degrees Fahrenheit.
In the same pan, add the onions, carrots, mushrooms, garlic, rosemary, thyme, about 2 teaspoons of salt, and about 1 teaspoon of freshly ground black pepper, and sauté while scraping the drippings off the bottom of the pan with a wooden spoon.
When the ingredients have become translucent and a little caramelized, deglaze the pan with the red wine, scraping more of the brown bits from the bottom of the pan. Add the seared roast with all the juices that accumulated at the bottom of the platter to the pan. Add the beef stock and the beef base, stir one last time, and cover. Place the covered pot or dutch oven in the oven for 4 hours.
Meanwhile, make some Yukon Gold mashed potatoes to serve the pot roast over. I usually don’t peel the potatoes, but for this dish, I do. I peel the potatoes and boil them in salted water, until they are soft. I mash them, and then add lots of melted butter, some warm heavy cream, and salt.
Remove the pot roast from the oven. Allow to rest for about 20 minutes. Since I don’t like any fatty meat or connective tissue in my pot roast, I remove the roast from the sauce and shred with a fork, while removing all fatty bits and other undesirables. After which I return it to the pot.
In a serving plate, place a large spoonful of mashed potatoes, add a ladleful or two of the pot roast over the potatoes, then sprinkle some finely chopped Italian parsley over the pot roast. Serve with a freshly baked baguette and ENJOY!