Sammy Montgoms

Pot Roast

4 servings


15 minutes

active time

2 hours 45 minutes

total time


2-2.5 lb beef blade roast (boneless)

2 tbsp olive oil

2 tbsp butter

6 cloves garlic (4 in the roast, 2 in the pan)

4 carrots (roughly chopped)

4 large celery (roughly chopped)

1 yellow onion (roughly chopped)

3 tbsp tomato paste

4 cups beef stock (low sodium)

3/4 cup red wine (cabernet sauvignon)

2 bay leaves

handful fresh thyme

handful fresh sage



onion powder

garlic powder

green onions (garnish, optional)

7-8 medium sized russet potatoes (peeled, chopped in half)

1/2 cup butter

1/2 cup heavy cream

1 tsp salt (or to taste)


Beef Blade Roast:

Begin by setting your oven to 325 °F.

To your beef, add a small splash of olive oil and rub it in, coating all sides.

Season both sides generously with salt, pepper, onion powder, and garlic powder. Be sure to coat the sides of the beef as well.Tip: watch the video above if you would like a visual.

Let your beef sit while you chop your carrots, celery, and onion.

Make four small slits to the top of your beef and nestle in four whole cloves of garlic. Keep the other two aside.

To a large oven safe pot, preferably a dutch oven, add your olive oil and set to medium/high heat.

Add your beef and sear on each side for 4-5 minutes until a golden crust starts to appear. Be sure to also sear the sides of the beef to ensure it's all evenly browned.

Just before removing the beef, add your butter and baste the top by scooping up the melted butter and pouring it over the top.

Remove the beef from the pot and set aside for a couple minutes.

To the same pot, add your carrots, celery, onion and two cloves of garlic.Let sauté for 4-5 minutes on medium heat.

Add your tomato paste and cook for another 2 minutes or until the tomato paste becomes a dark red colour.

Deglaze with your red wine and let simmer for 2-3 minutes, or until the wine has reduced by half and has slightly thickened.

Add your stock and return your beef back to the middle of the pot.

Add your bay leaves, fresh thyme and fresh sage.

Cover and roast in the oven for 2.5-3 hours, flipping the beef halfway through cook time.Tip: the beef will be ready once you can shred it easily with two forks.

Remove beef gently from the pot and strain your veggies so you are left with just the gravy.

Add your gravy to a small saucepan and bring to a light simmer for 5-7 minutes, removing some of the fat from the top.Tip: you can add a cornstarch slurry to the gravy if you want it to thicken slightly, by mixing 1 tbsp of cornstarch and 1 tbsp of water. Add the slurry to the gravy and let simmer for 2-3 minutes, or until slightly thickened. Tip: save the veggies to eat along side your roast, or discard.

Scoop your mashed potatoes onto a serving plate, followed by a generous piece of your beef.

Pour over a ladle of gravy and garnish with fresh parsley or green onions.


Mashed Potatoes:

Peel and cube your potatoes.

Add potatoes to a large pot and fill with cold water.Ensure the water covers the potatoes by at least 1 inch.

Boil for 15-20 minutes, or until fork tender.

To a small saucepan set to low/medium heat, add your heavy cream and butter.Mix until just melted. About 2 minutes.

Drain the water from the cooked potatoes, return the potatoes back to the hot pot, add your cream and butter mixture followed by the salt.

Using a potato masher, mash your potatoes until whipped and smooth. Don't over mix.

Taste for any additional seasoning.

Serve right away.

4 servings


15 minutes

active time

2 hours 45 minutes

total time
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