Beef Pot Roast

Name: Beef Pot Roast
Prep time: 20 min
Cook time: 3 h
Total time: 3 h 20 min
Yield: 6 servings
Cuisine: American
Ingredients: 2.5 pound beef chuck roast (cut into 2-inch chunks); 2 tablespoon olive oil; 1 yellow onion (large, chopped); 4 clove garlic (minced); 2 carrots (large, peeled, chopped); 2 celeries (chopped); 6 cup beef broth; 2 tablespoon tomato paste; 1 tablespoon Worcestershire sauce; 1 teaspoon dried thyme; 2 bay leaves; 1 teaspoon salt; 0.5 teaspoon black pepper (freshly ground); 2 pound russet potato (peeled and quartered); 0.25 cup unsalted butter; 0.5 cup whole milk (warm)

Tender beef chuck roast simmered with aromatic vegetables in a rich broth, served alongside creamy mashed potatoes.

Prep: 20 min
Cook: 3 hr
Total: 3 hr 20 min
Servings: 6
Cuisine: American
Difficulty: Medium
Cost: $6.52/serving

Dietary

Gluten-Free
Nut-Free
Egg-Free
High-Protein

Ingredients

2.5 pound beef chuck roast (cut into 2-inch chunks)
2 tablespoon olive oil
1 yellow onion (large, chopped)
4 clove garlic (minced)
2 carrots (large, peeled, chopped)
2 celeries (chopped)
6 cup beef broth
2 tablespoon tomato paste
1 tablespoon Worcestershire sauce
1 teaspoon dried thyme
2 bay leaves
1 teaspoon salt
0.5 teaspoon black pepper (freshly ground)
2 pound russet potato (peeled and quartered)
0.25 cup unsalted butter
0.5 cup whole milk (warm)

Instructions

Pat the beef chuck roast dry with paper towels and season generously with 1 teaspoon salt and 1/2 teaspoon black pepper.
Heat 2 tablespoons olive oil in a large Dutch oven or oven-safe pot over medium-high heat. Sear the beef chuck roast in batches until browned on all sides, about 3-4 minutes per side. Remove beef from the pot and set aside.
Reduce heat to medium. Add 1 large yellow onion, 2 large carrots, and 2 stalks celery to the pot and sauté for 5-7 minutes until softened. Add 4 cloves minced garlic and cook for another minute until fragrant.
Stir in 2 tablespoons tomato paste and cook for 1 minute. Deglaze the pot with 6 cups beef broth, scraping up any browned bits from the bottom. Stir in 1 tablespoon Worcestershire sauce, 1 teaspoon dried thyme, and 2 bay leaves.
Return the beef chuck roast to the pot. Bring the liquid to a simmer, then cover the pot and transfer it to a preheated oven at 325°F (160°C). Braise for 2.5-3 hours, or until the beef is fork-tender.
While the pot roast braises, prepare the mashed potatoes. Place 2 pounds russet potatoes in a large pot and cover with cold water. Bring to a boil and cook until fork-tender, about 15-20 minutes. Drain well.
Return the drained russet potatoes to the hot pot. Add 1/4 cup unsalted butter and 1/2 cup warm whole milk. Mash until smooth and creamy. Season with additional salt and black pepper to taste.
Once the pot roast is ready, remove it from the oven. Discard the bay leaves. Ladle the rich beef and vegetable stew over generous servings of mashed potatoes.

Notes

Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. The flavors deepen overnight!

Nutrition (per serving)

Calories: 550
Protein: 45.2 g
Carbohydrates: 40.5 g
Fat: 24.8 g
Fiber: 6.3 g
Sodium: 780 mg
Saturated Fat: 10.5 g
Sugar: 5.1 g
Cholesterol: 120 mg