Easy Pot Roast With Mashed Potatoes and Gravy
This is truly the most flavorful and tender pot roast I've ever made. Forget onion soup mix! This is all from scratch and so worth it. You can slow braise it, or adapt this to your Instant Pot. Either way, this one is a winner!
I've made many pot roasts in my life. I've made them in my slow cooker, pressure cooker and in the oven. I will tell you, in advance, that this is the best pot roast that I've made so far!
Behold, a nicely marbled piece of 5 pound chuck roast… (season with salt & pepper)
Three yellow onions and whole carrots…
A Dutch oven, in my opinion, is my favorite way to braise. I liked Ree's idea of cutting the onion in half, instead of chunks. With a little olive oil, just give them a nice brown, remove and set aside.
Add a little more olive oil, and toss in the carrots (cut in really large chunks). Give those a nice sear, and here's my own touch– in the last 30 seconds, add two whole cloves of garlic. Set those veggies aside…
Add some more oil. and keep that Dutch Oven hot!
Now, sear the meat. Hear that sizzle!
…and give that meat a beautiful sear on both sides, and all around.
Remove the meat.
I'm lucky enough to have an herb garden, where I could cut three sprigs of fresh rosemary and thyme. We're about to build some flavor for the braising liquid.
I tied my herbs together , so I could easily remove them. (I don't particularly care for bits of rosemary floating around in my gravy). I have kitchen twine, but I save the rubber bands from when I buy celery. I think they're easy to use, and then I just toss them.
I decided to deglaze all that beautiful brown bits with some red wine– oh, about 3/4 cup.
I added about 3 cups of beef stock.
Tomato paste . I love that richness and depth of flavor and color it adds to sauces and braising liquids.
TIP: At a restaurant supply store, I buy a package of those small plastic containers that you find in take-out foods. I freeze 1-2 Tbsp. portions of tomato paste, once I open a can and only use a portion of it. I also freeze leftover chipotle peppers and pesto sauce.
With a sharp knife, I carefully cut about 1 Tbsp. of frozen tomato paste…
…then, tossed it into the braising liquid.
Please pardon the out of focus Tablespoon of Worcestershire sauce. Again, this was another layer of flavor that I added to Ree's original recipe. Trust me, this adds a lot of flavor! Give it a taste… adjust the seasonings with more salt and pepper, if you feel it needs it.
Add the meat back into the pot. Toss in the two garlic cloves.
Set the tied herbs into the liquid. Tuck those beautifully caramelized carrots and onions along the sides… nice, and cozy.
NOTE: In reading the many comments people left about pot roast, some people said that the carrots should only be added at the end, lest they become mushy. I set aside half of the carrots, to test that theory. I'll let you know.
Add enough beef stock so that the liquid comes up to about halfway of the meat. Put the lid on, and put into an oven, preheated to 275F. Relax, and let this cook low and slow for 2-3 hours.
Of course, you could put all of this into a slow cooker. On a lazy Sunday, I'm content to use a Dutch Oven. It's just my preference.
So, it's been about 3 hours, and I have to tell you– the pot roast smells so good! I decided to add the remaining carrots and let this go for another 45 minutes.
Pot roast. From scratch. No onion soup mix. This is home cookin'!
Toss away the herbs. They've done their job well.
The meat is very, very tender. NOTE: I recently watch a TV chef make a pot roast, and she ties it so that slicing the meat is much easier. In the future, I'm definitely going to do this.
Overall, the meat was easy to slice. I debated thickening the braising liquid into a thick gravy. But, I decided not to. Truth be told, I was hungry!
I made these Creamy Yukon Gold Mashed Potatoes , earlier in the day. My secret to terrific mashed potatoes is to use a food mill , and I don't peel the potatoes. I stir in a combo of cream cheese and butter, and some heavy cream. Yes, the fat gram police aren't pleased. Once in a while, I say, live it up… and these potatoes are the best you can make. I simply heated these in the last half hour that the pot roast was cooking– right next to it. They were hot, and steamy. Serve the pot roast, and veggies and gravy right over a mound of creamy mashed potatoes. Dig in!
VERDICT: Seriously, this is the best pot roast I have ever made! Let's start with the sauce– the red wine, tomato paste, garlic and Worcestershire sauce kicked up the flavor a lot. The meat was tender. I loved the caramelized large chunks of onion. Yummy! The carrots were not mushy. They were sweet, and I couldn't tell the difference between the carrots I cooked at the beginning vs. the end. The rosemary and thyme herbs were perfect, and I much preferred not having them in my sauce. I did not regret that I didn't make the gravy thicker with flour or cornstarch. The next day, the pot roast was even better! Sadly, there were not enough leftovers to make pot roast soup. We loved this recipe, and I can hardly wait for that first California frosty cold winter night to make this again.
Perfect Pot Roast
This is truly the most flavorful and tender pot roast I've ever made. Forget onion soup mix! This is all from scratch and so worth it.
Servings: 8
- 1 whole 4 To 5 Pounds Chuck Roast
- 2 Tablespoons Olive Oil
- 3 whole Onions
- 6 whole Carrots Up To 8 Carrots
- 2 whole garlic cloves peeled
- Salt To Taste
- Pepper To Taste
- 1 cup Red Wine optional, You Can Use Beef Broth Instead
- 2 Tbsp. tomato paste
- 1 Tbsp. Worcestershire Sauce
- 4 cups Beef Stock
- 3 sprigs Fresh Thyme or more to taste
- 3 sprigs Fresh Rosemary or more to taste
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Try to buy a nicely marbled piece of meat. This will improve the flavor of your pot roast, and you'll be glad that you did. Generously salt and pepper your chuck roast.
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Heat a large pot or Dutch oven over medium-high heat. Then add 2 to 3 tablespoons of olive oil (or you can do a butter/olive oil split).
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Cut two onions in half and cut 6 to 8 carrots into 2-inch slices (you can peel them, but you don't have to).
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When the oil in the pot is very hot (but not smoking), add in the halved onions, browning them on one side and then the other. Remove the onions to a plate.
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Throw the carrots into the same very hot pan and toss them around a bit until slightly browned, about a minute or so. During the last 30 seconds of lightly browning the carrots, add the whole garlic cloves. Remove the carrots and garlic and set aside.
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If needed, add a bit more olive oil to the very hot pan.
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Place the meat in the pan and sear it for about a minute on all sides until it is nice and brown all over. Remove the roast to a plate.
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With the burner still on high, use either red wine or beef broth (about 1 cup) to deglaze the pan, scraping the bottom with a whisk to get all of that wonderful flavor up.
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When the bottom of the pan is sufficiently deglazed,
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add the tomato paste and stir (or whisk) to combine. Add the Worcestershire sauce. Taste, and add more salt and pepper, if necessary and to your taste.
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Tie the herbs with kitchen twine, so that you can easily remove it from the pot, once the roast is finished cooking.
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Place the roast back into the pan and add enough beef stock to cover the meat halfway (about 2 to 3 cups). Add in the onion, garlic and the carrots, as well as the tied sprigs of fresh rosemary fresh thyme.
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Put the lid on, then roast in a 275F oven for 3 hours (for a 3-pound roast). For a 4 to 5-pound roast, plan on 4 hours.
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Serve over creamy mashed potatoes (or cooked noodles). It is optional if you want to thicken the pot roast braising liquid with flour or cornstarch. We prefer it just as it is!
The pot roast tastes even better the next day– if there's leftovers!
Recipe source: Adapted from "The Pioneer Woman".
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Source: https://afeastfortheeyes.net/2011/10/perfect-pot-roast.html
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