Slow-braised Beef Pot Roast with Garlic Mashed Potatoes

• 份量: Serves: 4–6
• 总时间: 3 hours

配料

For the Roast:

3 lbs (1.3 kg) chuck roast

Salt & black pepper to taste

2 tbsp olive oil

1 large onion, diced

3 cloves garlic, minced

3 carrots, chopped

2 celery stalks, chopped

2 cups beef broth

1 cup red wine (or more broth)

1 tbsp tomato paste

1 tsp dried thyme

1 tsp rosemary

1 bay leaf

For the Garlic Mashed Potatoes:

2 lbs (900g) potatoes, peeled and cubed

3 tbsp butter

½ cup warm milk or cream

2 cloves roasted garlic, mashed

Salt & pepper to taste

步骤

Sear the beef:

Pat roast dry and season generously. In a heavy pot or Dutch oven, heat olive oil and sear all sides until golden brown. Remove and set aside.

Build flavor:

Add onions, garlic, carrots, and celery to the same pot. Sauté until slightly caramelized. Stir in tomato paste, thyme, and rosemary.

Deglaze & simmer:

Pour in wine (or broth), scraping up browned bits from the bottom. Add beef broth and bay leaf, then return the roast to the pot. Cover and simmer on low for 2½–3 hours, until fork-tender.

Make mashed potatoes:

Boil potatoes until soft. Mash with butter, milk, roasted garlic, salt, and pepper until creamy.

Serve & savor:

Slice the roast, spoon over rich gravy and vegetables, and serve beside a generous scoop of mashed potatoes.

Pro Tip: For a thicker gravy, whisk 1 tbsp cornstarch with 2 tbsp cold water and stir it into the pot during the last 10 minutes of cooking.

Warm, hearty, and melt-in-your-mouth — the kind of meal that feels like home. ❤️