Ingredients
🥩 For the Pot Roast:
3 to 4 pounds beef chuck roast (or brisket)
2 tablespoons olive oil
1 large onion, chopped
4 carrots, cut into chunks
3 celery stalks, sliced
4 garlic cloves, minced
1 tablespoon tomato paste
2 cups beef broth (low-sodium preferred)
1 cup red wine (optional, can substitute broth)
2 tablespoons Worcestershire sauce
2 sprigs fresh thyme
1 bay leaf
Salt and black pepper, to taste
🍲 For the Gravy:
2 cups pan drippings or broth from the roast
2 tablespoons butter
2 tablespoons all-purpose flour
Salt and pepper to taste
🥔 For the Creamy Mashed Potatoes:
2 pounds russet or Yukon gold potatoes, peeled and cut into chunks
½ cup whole milk (warm)
¼ cup heavy cream
4 tablespoons unsalted butter
Salt and white pepper, to taste
Instructions
Step 1: Prepare and Sear the Roast
Pat the beef roast dry with paper towels; season generously with salt and black pepper.
Heat olive oil in a large Dutch oven or skillet over medium-high heat.
Sear the roast on all sides until deep brown, about 3–4 minutes per side. Remove and set aside.
Step 2: Add Vegetables and Liquids
In the same pan, sauté onions, carrots, and celery for 3–4 minutes until softened.
Stir in garlic and tomato paste, cook for 1 minute.
Pour in red wine (if using) and beef broth, scraping up browned bits from the pan bottom.
Add Worcestershire sauce, thyme, and bay leaf.
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