Pot roast with mashed potatoes and carrots

American · Baked · 2 hr · Serves 6

A classic Sunday dinner that fills your kitchen with the most wonderful aroma—tender beef, buttery mashed potatoes, and sweet carrots all cooked together until everything is fall-apart soft. This is the kind of meal that makes people come back to the table.

Ingredients

• 3 lbsbeef chuck roast
• 2 tbspolive oil
• 1.5 tspsalt
• 0.5 tspblack pepper
• 2 cupsbeef broth
• 1.5 lbscarrots, cut into 2-inch pieces
• 1yellow onion, quartered
• 3garlic cloves, minced
• 3fresh thyme sprigs
• 2 lbsrusset potatoes, peeled and quartered
• 4 tbspbutter
• 0.5 cupwhole milk

Method

1. 1

   Preheat oven to 325°F (160°C). Pat the beef roast dry and season generously all over with salt and pepper.

2. 2

   Heat oil in a large heavy pot or Dutch oven over medium-high heat. Brown the roast on all sides until deeply golden, about 10–12 minutes total. Remove and set aside.

   10 min

3. 3

   In the same pot, add onion and garlic, stirring for about 1 minute until fragrant. Pour in beef broth, scraping up any browned bits from the bottom.

   1 min

4. 4

   Return the roast to the pot, add thyme sprigs, cover with a lid, and transfer to the oven. Braise for 2 hours.

   2 hours

5. 5

   Remove the pot from the oven, add carrots and potatoes around the roast, cover again, and return to the oven for another 1.5 hours until the beef is very tender and vegetables are cooked through.

   1.5 hours

6. 6

   About 30 minutes before the pot roast is done, boil the reserved potatoes in salted water until fork-tender, about 20 minutes. Drain well.

   20 min

7. 7

   Mash the boiled potatoes with butter and milk until creamy, season with salt and pepper to taste.

8. 8

   Remove the roast and vegetables from the pot and transfer to a serving platter. Serve with mashed potatoes on the side and ladle some of the pan juices over everything.