Beef Pot Roast with Potatoes, Carrots
& Mashed Potatoes
Ingredients
For the Pot Roast:* 3–4 lb (1.4–1.8 kg)
beef chuck roast* 1½ lb (680 g) baby
potatoes, halved* 4 large carrots,
peeled and cut into chunks* 1 large
onion, chopped* 4 cloves garlic,
minced* 3 cups beef broth* 2 tbsp
tomato paste* 1 tbsp Worcestershire
sauce* 2 tbsp olive oil* 1 tsp salt* 1
tsp black pepper* 1 tsp dried thyme*
1 tsp dried rosemary* 2 bay leavesFor
the Mashed Potatoes:* 2 lb (900 g)
potatoes, peeled and cubed* 4 tbsp
butter* ½ cup warm milk* ½ tsp salt*
¼ tsp black pepperMethod1. Season
the roast: Pat the beef dry and
generously season all sides with salt,
pepper, thyme, and rosemary.2. Sear
the beef: Heat olive oil in a large
Dutch oven over medium-high heat.
Sear the roast for 3–4 minutes per
side, until deeply browned. Remove
and set aside.3. Sauté the vegetables:
Add the onion and cook for 3–4
minutes. Add the garlic and tomato
paste and cook for another minute.4.
Build the roast: Pour in the beef broth
and Worcestershire sauce, scraping
up the browned bits from the bottom.
Return the roast to the pot and add
the bay leaves.5. Slow cook: Cover and
cook in a 325°F (165°C) oven for about
2½–3½ hours, until the beef is
fork-tender.6. Add potatoes & carrots
: Add the potatoes and carrots during
the last 45–60 minutes of cooking so
they become tender without falling
apart.7. Make the mashed potatoes:
While the roast rests, boil the peeled
potatoes in salted water for 15–20
minutes, until fork-tender.
Drain well. Mash with butter, warm
milk, salt, and pepper until smooth
and creamy.
8. Finish & serve: Remove the roast
and let it rest for 10–15 minutes
before slicing or shredding. Serve
with the roasted potatoes, carrots,
creamy mashed potatoes, and plenty
of rich pan gravy.