Pot Roast and What
Dive into comfort food bliss with "Pot Roast and What," a hearty, slow-cooked masterpiece that combines tender, fall-apart chuck roast with buttery mashed Yukon gold potatoes. This recipe shines with its rich, savory flavors, featuring caramelized vegetables, a luscious beef broth gravy, and the optional depth of red wine. Perfectly seasoned and oven-braised for hours, this one-pot wonder is a classic family favorite that delivers big on flavor while keeping things simple. Whether you're hosting a dinner party or craving a cozy meal, this pot roast hits all the right notes. Serve with a sprinkle of fresh parsley for the ultimate homestyle touch.
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Recipe Information
Ingredients
- 4 pounds chuck roast
- 1 tablespoon kosher salt
- 1 teaspoon black pepper
- 2 tablespoons all-purpose flour
- 2 tablespoons olive oil
- 1 yellow onion, diced
- 4 carrots, peeled and cut into large chunks
- 2 celery stalks, sliced
- 4 garlic cloves, minced
- 4 cups beef broth
- 1 cup red wine (optional)
- 2 tablespoons tomato paste
- 2 bay leaves
- 2 pounds Yukon gold potatoes, peeled and diced
- 4 tablespoons unsalted butter
- 0.5 cups heavy cream
- 2 tablespoons fresh parsley, chopped (optional garnish)
Instructions
Preheat your oven to 300°F (150°C).
Season the chuck roast generously with kosher salt and black pepper, then dredge all sides in the flour, shaking off any excess.
Heat a large Dutch oven or oven-safe pot over medium-high heat and add olive oil. Sear the roast on all sides until deeply browned, about 3-4 minutes per side. Remove the roast from the pot and set it aside.
In the same pot, add the diced onion, carrots, and celery. Sauté until softened, about 5 minutes. Stir in the minced garlic and cook for an additional minute.
Stir in the tomato paste and cook for 1 minute to caramelize slightly. Deglaze the pot by adding the red wine (if using) or 1/2 cup of the beef broth, scraping the bottom of the pot to release any browned bits.
Return the roast to the pot. Pour in the remaining beef broth, ensuring the roast is about two-thirds submerged. Add the bay leaves. Bring the mixture to a gentle simmer, then cover tightly with a lid.
Place the pot into the preheated oven and cook for 3-3.5 hours, or until the roast is fork-tender and easily shreds.
While the roast cooks, prepare the mashed potatoes. Place the diced Yukon gold potatoes into a large pot and cover them with cold, salted water. Bring to a boil, then reduce the heat and simmer for 15-20 minutes, or until the potatoes are fork-tender.
Drain the potatoes and return them to the pot. Add the butter and heavy cream, then mash until smooth and creamy. Season with salt and pepper to taste. Cover and keep warm until serving.
Once the pot roast is done, remove it from the oven. Discard the bay leaves and shred the meat into large chunks using forks. Stir the vegetables and broth together to create a rich, hearty gravy.
To serve, spoon the mashed potatoes onto plates and top with the pot roast and vegetables. Garnish with chopped parsley, if desired.
Nutrition Facts
Calories |
6418 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 363.6 g | 466% | |
| Saturated Fat | 160.2 g | 801% | |
| Polyunsaturated Fat | 17.0 g | ||
| Cholesterol | 1913 mg | 638% | |
| Sodium | 12789 mg | 556% | |
| Total Carbohydrate | 245.7 g | 89% | |
| Dietary Fiber | 33.7 g | 120% | |
| Total Sugars | 39.6 g | ||
| Protein | 511.6 g | 1023% | |
| Vitamin D | 1.8 mcg | 9% | |
| Calcium | 707 mg | 54% | |
| Iron | 70.6 mg | 392% | |
| Potassium | 12560 mg | 267% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
