That COZY MOUTHWATERING Sunday Pot Roast is calling me.... and you too! 😉 care to join me? 😜
Updated: Feb 21, 2020
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Ingredients for Pot Roast
1 (3 pound) boneless chuck roast
ground black pepper
1 1/2 tbsp. vegetable oil
1 1/2 cups beef broth
1/2 cup dry red wine
1/4 cup all purpose flour
2 tbsp. tomato paste
2 tbsp. Worcestershire sauce
1 cup diced russet potato
3 large carrots, chopped
2 celery ribs or leafstalk, chopped
1 medium yellow onion, cut into wedges
3 cloves garlic, minced
6 sprigs fresh thyme
1 bay leaf
2 tbsp. chopped fresh parsley leaves
Ingredients for the Mashed Potatoes
1 1/2 lbs Yukon Gold potatoes, peeled and cut lengthwise into quarters
1/2 teaspoon salt
4 tablespoons heavy cream
2 tablespoons butter
1 tablespoon milk (or more)
Salt and pepper
Instructions for Pot Roast
Season beef with 1 1/2 teaspoons salt and 1 teaspoon black pepper.
Heat vegetable oil in a large skillet over medium high heat.
Add the beef and sear until evenly browned, about 3-4 minutes per side.
In a medium bowl, whisk together beef broth, wine, flour, tomato paste and Worcestershire and set aside.
Place carrots, potatoes, celery, onion, garlic, thyme and bay leaf into a 6-qt slow cooker. Stir in beef broth mixture. Season with salt and pepper, to taste. Top with the beef.
Cover and cook on low heat for 7-8 hours, or until meat is fork-tender.
Remove beef, potatoes, carrots, celery and onion from the slow cooker and shred the beef, using two forks. Cover with aluminum foil.
INSTRUCTIONS FOR THE GRAVY
Pour the cooking juices through a fine mesh strainer into a small saucepan over medium heat discarding any solids. Skim any remaining fat from surface and discard. Bring juices to a boil and reduce heat and simmer, adding the flour and whisking constantly, until desired thickness, about 5-10 minutes. Season with salt and pepper to taste.
INSTRUCTIONS FOR THE MASHED POTATOES
Cover peeled, cut potatoes with cold, salted water, simmer until tender: Place the peeled and cut potatoes into a large pot. Add cold water until the potatoes are covered by at least an inch. Add a half teaspoon of salt to the water.
Turn the heat to high and bring the water to a boil. Reduce the heat to low to maintain a simmer, and cover. Cook for 15 to 20 minutes, or until you can easily poke through the potatoes with a fork.
While the potatoes are cooking, melt the butter and warm the cream. You can heat them together in a pan on the stove or in the microwave.
When the potatoes are done, drain the water and place potatoes into a large bowl. Pour the heated cream and melted butter over the potatoes.
Mash the potatoes with a potato masher.
Add milk and beat until the mashed potatoes are smooth. Don't over-beat the potatoes or the mashed potatoes will end up gluey.
salt and pepper to taste.
Serve the beef, potatoes, carrots, celery and onion on bed of the creamy mashed potatoes.
Pour gravy on top garnished with parsley.