Ingredients:
🔥For the Pot Roast:
↪️3–4 lb beef chuck roast
↪️1 tbsp olive oil
↪️1 large onion, chopped
↪️2 garlic cloves, minced
↪️2 cups beef broth
↪️1 cup dry red wine (optional)
↪️2 tbsp Worcestershire sauce
↪️2 tsp dried thyme
↪️2 tsp dried rosemary
↪️Salt & pepper to taste
↪️3 carrots, chopped (optional)
↪️3 potatoes, peeled & chopped (optional)
🔥For the Mashed Potatoes:
↪️5–6 medium potatoes, peeled & cubed
↪️½ cup heavy cream
↪️4 tbsp unsalted butter
↪️Salt & pepper to taste
🔥For the Gravy:
↪️2 tbsp all-purpose flour
↪️1 cup reserved beef broth from the roast
↪️Salt & pepper to taste
🔥For the Sides:
↪️1 cup steamed broccoli florets
↪️2 cooked ears of corn
👉 Instructions:
✅️1. Sear the Roast:
Heat olive oil in a large Dutch oven over medium-high. Season the roast with salt, pepper, rosemary, and thyme. Sear on all sides until browned (about 4 minutes per side). Remove and set aside.
✅️2. Build the Flavor:
In the same pot, sauté onion and garlic for 2 minutes. Pour in wine (if using), scraping up the browned bits. Add beef broth, Worcestershire sauce, more salt & pepper, and return the roast. Add carrots and potatoes (if using).
✅️3. Slow Cook:
Cover and cook on low heat for 3–4 hours, or until the roast is tender and pulls apart easily.
✅️4. Make Mashed Potatoes:
Boil cubed potatoes in salted water for 12–15 minutes. Drain, mash with cream and butter, and season to taste.
✅️5. Prepare the Gravy:
Remove the roast and strain the cooking liquid into a saucepan. Simmer over medium heat. Mix flour with cold water to make a slurry, then whisk it into the broth until thickened. Season to taste.
✅️6. Serve It Up:
Plate the roast over mashed potatoes, spoon gravy on top, and add broccoli and corn on the side.
👩🍳 Pro Tip: For extra depth, finish the pot roast in the oven at 300°F for the final hour—caramelized edges make all the difference! Enjoy!
