Ingredients List3 to 4 pounds beef chuck roast2 pounds russet or Yukon gold potatoes2 cups beef broth1 large yellow onion, quartered6 cloves garlic, smashed2 sprigs fresh rosemary3 sprigs fresh thyme4 tablespoons butter½ cup heavy cream2 tablespoons all-purpose flour2 teaspoons salt, plus more to taste1 teaspoon black pepper, plus more to taste2 tablespoons vegetable oilFor the Gravy:Pan drippings from the roast2 tablespoons flour1 cup beef brothSalt and pepper to tasteTiming and Cooking SchedulePrep time: 20 minutesCooking time: 3 hours 30 minutesTotal time: 3 hours 50 minutesThis is a low and slow cooking project, perfect for lazy Sundays or days when you’re working from home. Start early in the afternoon, and you’ll have dinner ready by evening with minimal hands-on work.Step-by-Step InstructionsStep 1: Prepare the BeefTake your beef roast out of the refrigerator about 30 minutes before cooking. Pat it completely dry with paper towels, this is crucial for getting a proper sear. Season every surface generously with salt and pepper. I mean really generous here, we’re talking about a big piece of meat that needs bold seasoning. Don’t be shy.Step 2: Sear the MeatHeat the vegetable oil in a large Dutch oven over medium-high heat until it shimmers. Carefully place the roast in the pot and let it sit without moving for 4 to 5 minutes. You want a deep golden brown crust. Flip and sear all sides until beautifully browned. This step creates flavor through caramelization, so don’t rush it. Remove the roast and set aside.Step 3: Build the Braising LiquidReduce heat to medium and add the quartered onion to the same pot. Let it cook in those beautiful beef drippings for about 3 minutes, then add the smashed garlic. Stir for another minute until fragrant. Sprinkle the flour over the onions and garlic, stirring to coat everything. This creates a roux that will thicken your cooking liquid into gorgeous gravy later.Step 4: Braise the Pot RoastPour in the beef broth and scrape up all those browned bits from the bottom, that’s where the magic lives. Return the beef to the pot and nestle in the rosemary and thyme sprigs. The liquid should come about halfway up the roast. Cover with a tight-fitting lid and transfer to a 300°F oven. Let it braise for 3 to 3.5 hours, until the meat is so tender it practically falls apart when you prod it with a fork.Step 5: Start the Mashed PotatoesAbout 45 minutes before your pot roast with mashed potatoes is ready to serve, peel your potatoes and cut them into evenly sized chunks, roughly 2 inches. Place them in a large pot and cover with cold water by about an inch. Add a generous tablespoon of salt. Bring to a boil, then reduce to a simmer and cook for 15 to 20 minutes until completely tender when pierced with a knife.Step 6: Mash to PerfectionDrain the potatoes well and return them to the hot pot for a minute to let excess moisture evaporate. Add the butter and let it melt, then use a potato masher to break everything down. Pour in the cream gradually while mashing until you reach your desired consistency. I like mine fluffy and smooth with a few lumps for character. Season with salt and pepper, tasting as you go.Step 7: Make the GravyRemove the roast to a cutting board and tent with foil. Strain the cooking liquid through a fine-mesh sieve into a measuring cup or bowl. Let it sit for a few minutes, then skim off excess fat from the surface. Return the liquid to the pot and bring to a simmer. If you want thicker gravy, whisk together a tablespoon of flour with a few tablespoons of water to make a slurry, then whisk it into the simmering liquid. Cook for 3 to 4 minutes until thickened.Step 8: Slice and ServeSlice or shred the beef, depending on how tender it is. Some roasts hold their shape enough to slice, others just surrender into gorgeous shreds. Either way is perfect. Arrange the beef on plates with generous scoops of mashed potatoes, then ladle that rich, savory gravy over everything. Watch it pool around the potatoes and soak into the meat.
Pot Roast with Mashed Potatoes
