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Tender Pot Roast with Gravy & Mashed Potatoes: The Ultimate Comfort Meal
When it comes to classic comfort food, few dishes can rival the satisfying richness of a Tender Pot Roast with Gravy & Mashed Potatoes. This hearty meal is the epitome of cozy, filling, and flavorful, perfect for family gatherings, Sunday dinners, or any occasion where you want to enjoy something homey and comforting.
Imagine tender, slow-cooked beef that falls apart with a fork, bathed in a rich, flavorful gravy, and served alongside a generous helping of creamy mashed potatoes. It’s the kind of meal that warms both the body and the soul, offering the perfect balance of flavors and textures.
Let’s take a deeper dive into the recipe, so you can recreate this tender, mouthwatering pot roast dinner at home.
Why You’ll Love Tender Pot Roast with Gravy & Mashed Potatoes:
- Tender & Flavorful: The slow cooking process ensures the pot roast becomes incredibly tender, absorbing all the savory flavors of the seasoning and broth.
- Rich & Creamy Gravy: The homemade gravy made from the roast’s juices and a few pantry staples adds another layer of richness to the dish, elevating the flavor to new heights.
- Perfectly Creamy Mashed Potatoes: Soft, buttery mashed potatoes are the perfect companion to the juicy pot roast and gravy. They soak up the delicious sauce for a comforting bite every time.
- One-Pot Meal: Everything cooks together in one pot, which makes cleanup a breeze while delivering an all-in-one meal that everyone will love.
Ingredients:
For the pot roast:
- 3 to 4 lbs (1.5 to 2 kg) beef chuck roast
- 1 tablespoon olive oil
- 1 medium onion, sliced
- 3 cloves garlic, minced
- 3 carrots, peeled and cut into chunks
- 3-4 medium potatoes, peeled and cut into chunks
- 2 cups beef broth (or more for desired gravy consistency)
- 1 cup red wine (optional, for depth of flavor)
- 1 tablespoon tomato paste
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper to taste
- 2 bay leaves
For the mashed potatoes:
- 4 large russet potatoes, peeled and cut into chunks
- 1/2 cup unsalted butter
- 1/2 cup milk (or more, to achieve desired creaminess)
- Salt and pepper to taste
Instructions:
1. Sear the Pot Roast:
To start, heat the olive oil in a large Dutch oven or heavy pot over medium-high heat. Season the beef chuck roast generously with salt and pepper. Once the oil is hot, add the roast to the pot and sear it on all sides until golden brown (about 4-5 minutes per side). This step adds depth of flavor to the meat, which will enhance the overall taste of the dish.
2. Sauté the Vegetables:
After the roast is seared, remove it from the pot and set it aside. In the same pot, add the sliced onion and sauté for about 3-4 minutes until softened. Add the minced garlic and cook for another minute until fragrant. Stir in the tomato paste, dried thyme, rosemary, and a pinch of salt and pepper, allowing the flavors to combine for a minute or so.
3. Deglaze the Pot:
Add the red wine (if using) to the pot to deglaze, scraping up any flavorful brown bits from the bottom of the pan with a wooden spoon. If you’re not using wine, simply add a little beef broth to help lift the flavors. Let it simmer for a couple of minutes to reduce slightly.
4. Cook the Pot Roast:
Once the wine has reduced, add the beef broth, bay leaves, and carrots to the pot. Return the seared pot roast to the pot, nestling it in between the vegetables. Bring the broth to a simmer, then cover the pot and reduce the heat to low. Let the roast cook for 3-4 hours, or until the meat is tender and easily pulls apart with a fork.
5. Prepare the Mashed Potatoes:
While the pot roast is cooking, prepare the mashed potatoes. Place the peeled and cut potatoes into a large pot and cover them with cold water. Bring to a boil and cook for about 15-20 minutes, or until the potatoes are fork-tender. Drain the potatoes and return them to the pot.
Add the butter and milk, then mash until smooth and creamy. Season with salt and pepper to taste. If you like your mashed potatoes extra creamy, feel free to add a little more butter or milk to achieve the desired consistency.
6. Make the Gravy:
Once the pot roast is done cooking, remove it from the pot and set it aside to rest. Remove the bay leaves from the liquid in the pot, and if you prefer a thicker gravy, use a slotted spoon to remove the vegetables and set them aside. To thicken the gravy, you can either simmer the liquid for a few minutes to reduce it or make a quick cornstarch slurry (mix 2 tablespoons of cornstarch with 2 tablespoons of cold water, then stir it into the liquid) to thicken it to your liking.
7. Assemble the Meal:
Slice the pot roast against the grain and serve it with the carrots and potatoes. Spoon the rich, savory gravy over the roast and mashed potatoes, making sure every bite is filled with flavor.
8. Serve and Enjoy:
Serve the pot roast with the creamy mashed potatoes and gravy on the side. This meal pairs wonderfully with a fresh salad or a crusty loaf of bread to soak up any extra gravy. Sit down, relax, and enjoy this comforting meal that’s sure to warm you from the inside out.
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