Pot Roast with Potatoes, Carrots, and Mashed Potatoes

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Instructions:

1. Sear the Roast:

  • Pat the chuck roast completely dry with paper towels. This is crucial for getting a good sear. Generously season all sides with salt and black pepper.

  • In a large Dutch oven or heavy-bottomed pot, heat the olive oil over medium-high heat. Once the oil is shimmering, carefully add the roast. Sear for 4-5 minutes per side, without moving it, until a deep brown crust forms. Remove the roast to a plate and set aside.

2. Sauté the Aromatics:

  • Reduce the heat to medium. Add the chopped onion to the pot and cook for 4-5 minutes, until softened and translucent. Add the minced garlic and cook for another minute until fragrant.

3. Braise the Roast:

  • Pour in about 1/2 cup of the beef broth to deglaze the pot, using a wooden spoon to scrape up all the browned bits from the bottom. This adds incredible flavor.

  • Return the seared roast to the pot. Pour in the remaining beef broth and Worcestershire sauce. Add the dried thyme and bay leaves. The liquid should come about halfway up the sides of the roast.

  • Bring the liquid to a gentle simmer, then cover the pot with a tight-fitting lid. Reduce the heat to low to maintain a low, steady simmer. Braise for 2 hours.

4. Add the Vegetables:

  • After 2 hours, carefully add the carrot and potato chunks to the pot, submerging them in the braising liquid around the roast. Cover again and continue to braise for another 1 to 1.5 hours, or until both the roast and vegetables are very tender.

5. Make the Mashed Potatoes:

  • About 45 minutes before the roast is done, start the mashed potatoes. Place the peeled and quartered potatoes in a large pot and cover with cold, salted water.

  • Bring to a boil over high heat, then reduce to a simmer. Cook for 15-20 minutes, or until the potatoes are fork-tender.

  • Drain the potatoes completely and return them to the warm pot. Let them sit for a minute to allow any residual moisture to evaporate.

  • Mash the potatoes with a potato masher or ricer. Add the butter and stir until melted and incorporated. Gradually add the warm milk, stirring until you reach your desired consistency. Season generously with salt and white pepper to taste. Cover and keep warm until serving.

6. Finish and Serve:

  • Once the roast is fork-tender, carefully remove it and the vegetables to a platter. Tent with foil to keep warm.

  • For a quick gravy, skim off any excess fat from the top of the braising liquid. You can thicken it by bringing 2 cups of the liquid to a simmer in a small saucepan. Mix 2 tablespoons of cornstarch with 2 tablespoons of cold water to create a slurry. Whisk the slurry into the simmering liquid and cook for 2-3 minutes until thickened.

  • Discard the bay leaves. Shred the roast with two forks or slice it against the grain. Serve immediately with the braised carrots and potatoes, creamy mashed potatoes, and a generous ladle of gravy.

Enjoy your comforting and delicious home-cooked meal!

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