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Pot roast and mashed potatoes.

May 2, 2013

Comfort food at it’s finest. Pot roast, carrots, onions and mashed potatoes. This one takes some time, so plan accordingly. But it’s really worth the time. 

Had I know that it was supposed to turn cold again in the middle of the week I probably would have saved this one for tonight instead of doing it on Monday when it was 70 degrees outside. Really due to the fact that the oven needs to be on for 3 hours, luckily it’s only at 275 degrees so it didn’t heat up the house too much. 

Because it takes three hours and the prep time is very minimal (I had done my chopping the night before) I started this right when I got home from work at 5, got a bunch of things done in between and then 8 p.m. rolled around and it was time to eat. Maybe would be better on a weekend day, but we don’t usually eat super early anyway so it worked out just fine. 

Adapted from The Pioneer Woman

Ingredients

  • 1 whole Chuck Roast (ours was about 3.5 lbs and that was good for dinner and leftovers for both of us the next day)
  • Image2 tbsp olive oil
  • 2 whole onions
  • 6 whole carrots
  •  S&P
  •  1 cup red wine or beef broth (I used 1/2 and 1/2)
  • 2 to 3 cups beef stock
  • 3 sprigs fresh thyme (I used dried, about 1 tbsp)
  • 3 sprigs fresh rosemary

Start by heating a large pot (oven safe) or Dutch oven over medium-high heat. Then add 2 to 3 tbsp of olive oil (or you can do a butter/olive oil split).

Cut the onions in half and cut carrots into thirds (you can peel them, but you don’t have to). When the oil in the pot is very hot (but not smoking), add in the halved onions, browning on one side and then the other. Remove the onions to a plate. Careful the hot oil will splatter up at you.

Throw the carrots into the same very hot pan and toss them around a bit until slightly browned, about a minute or so.

If needed, add a bit more olive oil to the very hot pan. Season meat with s&p and put 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.

Once everything is browned, use either red wine or beef broth (or a combination) to deglaze the pan, scraping the bottom with a whisk to get all of the browned bits of the bottom.

When the bottom of the pan is sufficiently deglazed, 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 and the carrots, as well as the thyme and rosemary.

Put the lid on, then roast in a 275 degree oven for 3 hours (for a 3-pound roast). The bigger your roast, the longer it takes.

Potatoes

About 15 minutes before roast is done, boil potatoes until soft. Mash with buttermilk (1/2 cup), sour cream (1/4 cup) and 3 tbsp of butter. Season with s&p and serve with meat and veggies. 

The perfect winter meal, in May. 

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One Comment
  1. Raina permalink

    Yum! Can’t believe you got more snow!!

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