Roast With Gravy And Mashed Potatoes

• μερίδες: 4-6
• χρόνος ενεργούς προετοιμασίας: 3 hours

Υλικά

Ingredients (serves about 4–6)

• 2–3 lb chuck roast

• 1 medium white onion, sliced

• 3 celery stalks, diced

• 3 large carrots, sliced (or cut into chunks)

• Bite-size/baby potatoes (enough for the pot, roughly 1–1½ lbs)

• 5 garlic cloves, minced

• Fresh rosemary and thyme (a small bunch of each, tied together with butcher’s twine if possible)

• 2 tbsp Worcestershire sauce

• 3 tbsp tomato paste

• 2 packets au jus gravy mix

• 6 cups beef bone broth (e.g., Kettle & Fire style)

• 3 tbsp unsalted butter

• 2 tbsp onion powder

• 2 tbsp garlic powder

• Salt and black pepper, to taste

• Oil for searing

• Creamy mashed potatoes (for serving; make about 30 minutes before the roast finishes)

• Fresh or dried parsley, for garnish (optional)

Οδηγίες

Prep the vegetables: Wash everything. Slice the onion, dice the celery, mince the garlic, and slice/chunk the carrots. Keep the baby potatoes whole or halved if large.

2. Season the roast generously on all sides with onion powder, garlic powder, salt, and pepper.

3. Heat oil in a Dutch oven over medium-high heat. Sear the roast on all sides for 3–4 minutes per side until nicely browned. Remove the roast and set it aside.

4. In the same pot, add the celery and onion. Cook over medium heat until the onion is caramelized. Add the minced garlic near the end so it doesn’t burn.

5. Stir in the tomato paste, Worcestershire sauce, and the 2 au jus gravy packets. Add about ½ cup of the beef bone broth to deglaze the pot, scraping up any browned bits. Pour in the remaining broth. Taste and adjust seasoning as needed.

6. Return the roast to the pot. Add the carrots, baby potatoes, butter, and the tied rosemary + thyme bundle.

7. Cover and transfer to a 350°F (175°C) oven. Cook for about 3 hours, or until the meat is very tender and pulls apart easily.

8. About 30 minutes before the roast is done, prepare your mashed potatoes (standard creamy style works best).

9. To serve: Spoon a bed of mashed potatoes into bowls. Top with pieces of the pot roast, some of the baby potatoes and carrots, and a generous ladle of the rich broth/gravy. Garnish with parsley if desired.