Slow-Braised Tender Pot Roast with Rich Onion Gravy over Buttery Mashed Potatoes
Ingredients:
3 pounds beef chuck roast2 tablespoons olive oil1 1/2 teaspoons salt1 teaspoon black pepper1 teaspoon paprika1 large yellow onion, sliced4 cloves garlic, minced2 tablespoons tomato paste2 cups beef broth1 cup dry red wine2 tablespoons Worcestershire sauce1 teaspoon dried thyme1 teaspoon dried rosemary4 large carrots, peeled and cut into chunks1 1/2 pounds baby potatoes, halved2 bay leaves2 tablespoons butter2 tablespoons all-purpose flour3 pounds Yukon Gold potatoes, peeled and quartered5 tablespoons butter1/2 cup whole milk1/4 cup heavy creamSalt and black pepper to taste2 tablespoons fresh parsley, chopped
Directions:
Preheat the oven to 325°F (165°C). Pat the chuck roast dry with paper towels and season generously on all sides with salt, black pepper, and paprika.Heat the olive oil in a large Dutch oven over medium-high heat. Add the roast and sear for 4-5 minutes per side, until deeply browned. Transfer the roast to a plate.Reduce the heat to medium.
Add the sliced onion and cook for 4-5 minutes, until softened and lightly caramelized. Add the garlic and tomato paste and cook for 1 minute.Pour in the beef broth and red wine, scraping the bottom of the pot to loosen the browned bits. Stir in the Worcestershire sauce, thyme, rosemary, and bay leaves.Return the seared roast to the Dutch oven. Arrange the carrots and baby potatoes around the beef. The liquid should come about halfway up the roast.
Cover the Dutch oven tightly and transfer it to the oven.
Braise for 2 1/2-3 hours, or until the beef is exceptionally tender and easily pulls apart with a fork.Remove the roast and vegetables from the Dutch oven and cover loosely with foil. Discard the bay leaves.For the gravy, strain the braising liquid into a saucepan if desired. Melt the butter in a saucepan over medium heat and whisk in the flour. Cook for 1-2 minutes, then gradually whisk in about 2 cups of the braising liquid.Simmer the gravy for 4-6 minutes, whisking frequently, until thick, glossy, and rich. Season with additional salt and black pepper if needed.Meanwhile, place the Yukon Gold potatoes in a large pot and cover with cold salted water. Bring to a boil and cook for 15-18 minutes, until completely fork-tender.Drain the potatoes well and return them to the warm pot. Add the butter, whole milk, and heavy cream. Mash until smooth and creamy, then season with salt and black pepper.Slice or shred the tender pot roast and arrange it over generous spoonfuls of mashed potatoes.
Add the carrots and baby potatoes, then ladle the rich gravy generously over the beef and potatoes.
Garnish with fresh parsley and serve immediately.
Prep Time: 25 minutes | Cooking Time: 3 hours 15 minutes | Total Time: 3 hours 40 minutesKcal: 745 kcal | Servings: 6 servings