Description
This tender, slow-cooked beef pot roast is simmered to perfection with savory herbs and vegetables, then served over creamy, buttery mashed potatoes with rich homemade gravy. Perfect for Sunday dinner or any day you crave hearty comfort food.
Ingredients
For the Pot Roast:
3–4 lbs beef chuck roast
2 tablespoons olive oil
1 large onion, chopped
4 carrots, cut into large chunks
3 celery stalks, chopped
4 garlic cloves, minced
3 cups beef broth
1 cup red wine (optional, or use more broth)
2 tablespoons tomato paste
2 tablespoons Worcestershire sauce
2 bay leaves
1 teaspoon dried thyme
1 teaspoon dried rosemary
Salt and black pepper, to taste
For the Gravy:
3 tablespoons butter
3 tablespoons all-purpose flour
2–3 cups pot roast cooking liquid
For the Mashed Potatoes:
3 lbs russet or Yukon gold potatoes, peeled and cubed
½ cup unsalted butter
¾ cup heavy cream (or milk)
Salt and pepper, to taste
Instructions
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