Sunday Pot Roast

Name: Sunday Pot Roast
Prep time: 25 min
Cook time: 3 h 30 min
Total time: 3 h 55 min
Yield: 6 servings
Cuisine: American
Ingredients: 3.5 pound beef chuck roast; 1 tablespoon kosher salt; 0.75 teaspoon black pepper; 2 tablespoon olive oil; 1 yellow onion (large, roughly chopped); 4 clove garlic (smashed); 4 carrots (large, peeled and cut into 2-inch chunks); 3 celeries (cut into 2-inch chunks); 2 tablespoon all-purpose flour; 1 can diced tomatoes (undrained); 4 cup beef broth; 2 fresh rosemaries; 2 bay leaves; 3 pound russet potatoes (peeled and quartered); 0.5 cup milk; 0.5 cup butter (unsalted); 0.5 teaspoon kosher salt

Fork-tender chuck roast braised slowly with root vegetables and herbs in a rich, savory gravy, accompanied by creamy mashed potatoes, making for the ultimate comforting family dinner.

Prep: 25 min
Cook: 3 hr 30 min
Total: 3 hr 55 min
Servings: 6
Cuisine: American
Difficulty: Medium
Cost: $8.69/serving

Dietary

Nut-Free
Soy-Free
Egg-Free
High-Protein
High-Fiber

Ingredients

3.5 pound beef chuck roast
1 tablespoon kosher salt
0.75 teaspoon black pepper
2 tablespoon olive oil
1 yellow onion (large, roughly chopped)
4 clove garlic (smashed)
4 carrots (large, peeled and cut into 2-inch chunks)
3 celeries (cut into 2-inch chunks)
2 tablespoon all-purpose flour
1 can diced tomatoes (undrained)
4 cup beef broth
2 fresh rosemaries
2 bay leaves
3 pound russet potatoes (peeled and quartered)
0.5 cup milk
0.5 cup butter (unsalted)
0.5 teaspoon kosher salt

Instructions

Pat the beef chuck roast dry with paper towels. Season generously with 1 tablespoon kosher 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 on all sides until deeply browned, about 3-4 minutes per side. Remove beef and set aside.
Add the roughly chopped yellow onion, smashed garlic, 4 large carrots, and 3 stalks celery to the pot. Sauté for 5-7 minutes until vegetables begin to soften.
Sprinkle 2 tablespoons all-purpose flour over the vegetables and cook for 1-2 minutes, stirring, until absorbed.
Stir in the diced tomatoes (undrained) and 4 cups beef broth. Scrape any browned bits from the bottom of the pot. Return the seared beef chuck roast to the pot.
Add 2 sprigs fresh rosemary and 2 bay leaves. Bring the liquid to a simmer, then reduce heat to low, cover the pot, and transfer to a preheated oven at 325°F (160°C).
Braise for 3-3.5 hours, or until the beef is fork-tender. While the roast cooks, prepare the mashed potatoes.
To make mashed potatoes: Place 3 pounds peeled and quartered russet potatoes in a large pot and cover with cold water by 1 inch. Bring to a boil, then reduce heat and simmer for 15-20 minutes until fork-tender. Drain well.
Return potatoes to the warm pot. Add 1/2 cup milk, 1/2 cup butter, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper. Mash until smooth and creamy. Adjust seasoning to taste.
Remove the pot roast from the oven. Discard rosemary sprigs and bay leaves. Slice or shred the beef. Serve the pot roast with its vegetables and rich gravy over the creamy mashed potatoes.

Notes

If desired, you can add 1/2 cup dry red wine along with the beef broth for added depth of flavor. For even more flavor, use homemade beef broth.

Nutrition (per serving)

Calories: 780
Protein: 58.2 g
Carbohydrates: 55.7 g
Fat: 38.9 g
Fiber: 9.1 g
Sodium: 950 mg
Saturated Fat: 19.5 g
Sugar: 7 g
Cholesterol: 185 mg