Vegetable Stand Pot Roast with Smashed Garlic and Onion Potatoes
Transform your next family dinner with this comforting and flavorful Vegetable Stand Pot Roast with Smashed Garlic and Onion Potatoes. This recipe combines tender, slow-braised chuck roast infused with the earthy richness of fresh thyme and rosemary, alongside a medley of hearty vegetables like carrots, celery, and caramelized onions. Paired with creamy smashed potatoes flavored by roasted garlic and buttery sautéed onions, this dish is the ultimate showcase of savory, home-cooked goodness. Perfect for special occasions or cozy evenings, this one-pot wonder is a feast for both the eyes and the taste buds. Ready in just over three hours, this recipe not only delivers on flavor but also fills your kitchen with the irresistible aroma of homestyle cooking. Whether you're seeking wholesome comfort food or a crowd-pleasing dinner, this pot roast recipe is sure to become a household favorite.
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Recipe Information
Ingredients
- 3 pounds Chuck roast
- 2 teaspoons Salt
- 1 teaspoon Black pepper
- 3 tablespoons Olive oil
- 2 medium Yellow onion
- 4 large Carrots
- 3 stalks Celery
- 2 pounds Red potatoes
- 10 cloves Garlic
- 2 cups Low-sodium beef broth
- 1 cup Crushed tomatoes
- 4 sprigs Fresh thyme
- 2 sprigs Fresh rosemary
- 3 tablespoons Butter
- 0.5 cup Whole milk
Instructions
Preheat your oven to 325°F (165°C).
Season the chuck roast with salt and black pepper on both sides.
Heat 2 tablespoons of olive oil in a large Dutch oven over medium-high heat. Sear the chuck roast on all sides until browned, about 4 minutes per side. Remove the roast and set it aside.
Peel and quarter one onion, and roughly chop the other. Cut the carrots and celery into 2-inch pieces. Mince 2 garlic cloves; reserve the remaining whole cloves.
In the same Dutch oven, heat the remaining tablespoon of olive oil. Add the chopped onion, carrots, celery, and minced garlic. Cook for 5 minutes or until the vegetables begin to soften.
Pour in the beef broth and crushed tomatoes, scraping the bottom of the pot to deglaze. Add the thyme and rosemary sprigs.
Return the chuck roast to the Dutch oven. Nestle the whole garlic cloves and quartered onion around the roast. Cover and transfer the Dutch oven to the preheated oven. Cook for about 3 hours, basting every 45 minutes.
While the roast is cooking, peel the red potatoes and cut them into quarters. Boil them in a large pot of salted water for 15-20 minutes, or until fork-tender.
Meanwhile, finely dice the second yellow onion and sauté it in 2 tablespoons of butter over medium heat until caramelized, about 10 minutes.
Drain the cooked potatoes and return them to the pot. Add the caramelized onion, 3 roasted garlic cloves from the pot roast (scooped out once soft), 1 tablespoon of butter, and 0.5 cup whole milk. Smash the potatoes with a potato masher until creamy. Adjust seasoning with salt and pepper.
Remove the pot roast from the oven and transfer it to a serving platter. Discard the herb sprigs. Slice the roast and serve with the smashed potatoes and a generous spoonful of the braised vegetables and sauce.
Nutrition Facts
Calories |
4846 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 266.7 g | 342% | |
| Saturated Fat | 105.7 g | 528% | |
| Polyunsaturated Fat | 16.2 g | ||
| Cholesterol | 1365 mg | 455% | |
| Sodium | 10751 mg | 467% | |
| Total Carbohydrate | 241.7 g | 88% | |
| Dietary Fiber | 35.2 g | 126% | |
| Total Sugars | 48.7 g | ||
| Protein | 390.2 g | 780% | |
| Vitamin D | 2.9 mcg | 14% | |
| Calcium | 758 mg | 58% | |
| Iron | 56.6 mg | 314% | |
| Potassium | 10391 mg | 221% | |
*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.
