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Pot Roast over Mashed Potatoes

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    Pot Roast has to be the ultimate comfort food. This is one of my all time favourite recipes and it is guaranteed to be a show stopper at your next Sunday dinner. It’s cooked low and slow, leaving the beef so incredibly tender that it truly melts in your mouth. Serve this over a bed of whipped mashed potatoes for a match made in heaven, and I promise this will be your new go-to recipe to serve your family and friends.

    This recipe is a great alternative to Braised Beef Short Ribs if you aren’t looking to spend a ton of money on an expensive cut of meat. Using a blade roast or chuck roast will certainly be cheaper than purchasing beef short ribs. By using the method in my recipe will ensure you get a fall-apart, melt in your mouth roast. Since the blade is a marbled cut of beef, it’s a bit tougher than other cuts, which is why it’s more affordable. By braising the roast low and slow, you will transform it into a tender, succulent, fall-apart, Pot Roast.

    Substitutions & FAQ’s

    How much seasoning should I add to my roast?
    Since all roasts will be different in size, I didn’t add the quantities of each different seasioning. Be sure to generously season all sides with salt, pepper, garlic powder and onion powder (including the sides). See my reference photo below:

    What is a Pot Roast?
    Pot Roast is a classic recipe that has been made in different ways for many years. Typically a Pot Roast starts with a tougher cut of beef such as a chuck/blade roast. The idea is to cook it low and slow for a few hours to break down the tissues of the beef which will result in a tender, flavourful and fall-apart roast.

    What type of roast should I buy?
    My personal fav is using a boneless beef chuck roast or blade roast. You can also use a round roast, or rump roast.

    Can I substitute the wine for something else?
    You sure can, just add the equivalent in beef or chicken stock.

    What herbs can I use in this recipe?
    Rosemary, thyme, and sage all work really well in this recipe.

    How long should I cook my pot roast for?
    Cook times will vary depending on the type of roast you are using in the recipe as well as how big it is. I recommend using two forks and seeing if you can easily break apart the roast. If you can, it’s likely ready. If it appears tough, chances are it needs more time in the oven.
    -2 lb roast (between 2.5-3 hours)
    -3 lb roast (between 3-3.5 hours)
    -4 lb roast (between 3.5-4 hours)
    -5 lb roast (between 4-4.5 hours)
    -6 lb + roast (between 4.5-5 hours)

    Pot Roast over Mashed Potatoes 

    Beef Blade Roast:

    • 2-2.5 lb beef blade roastboneless
    • 2 tbsp olive oil
    • 2 tbsp butter
    • 6 cloves garlic4 in the roast, 2 in the pan
    • 4 carrotsroughly chopped
    • 4 large celeryroughly chopped
    • 1 yellow onionroughly chopped
    • 3 tbsp tomato paste
    • 4 cups beef stocklow sodium
    • 3/4 cup red winecabernet sauvignon
    • 2 bay leaves
    • handful fresh thyme
    • handful fresh sage
    • salt
    • pepper
    • onion powder
    • garlic powder
    • green onionsgarnish, optional

    Instructions

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    Instructions :

    Beef Blade Roast:

    • Begin by setting your oven to 325 °F.
    • To your beef, add a small splash of olive oil and rub it in, coating all sides.
    • Season both sides generously with salt, pepper, onion powder, and garlic powder. Be sure to coat the sides of the beef as well. 

      Tip: watch the video above if you would like a visual.

    • Let your beef sit while you chop your carrots, celery, and onion.
    • Make four small slits to the top of your beef and nestle in four whole cloves of garlic. Keep the other two aside.
    • To a large oven safe pot, preferably a dutch oven, add your olive oil and set to medium/high heat.
    • Add your beef and sear on each side for 4-5 minutes until a golden crust starts to appear. 

      Be sure to also sear the sides of the beef to ensure it’s all evenly browned.

    • Just before removing the beef, add your butter and baste the top by scooping up the melted butter and pouring it over the top.
    • Remove the beef from the pot and set aside for a couple minutes.
    • To the same pot, add your carrots, celery, onion and two cloves of garlic. 

      Let sauté for 4-5 minutes on medium heat.

    • Add your tomato paste and cook for another 2 minutes or until the tomato paste becomes a dark red colour.
    • Deglaze with your red wine and let simmer for 2-3 minutes, or until the wine has reduced by half and has slightly thickened.
    • Add your stock and return your beef back to the middle of the pot.
    • Add your bay leaves, fresh thyme and fresh sage.
    • Cover and roast in the oven for 2.5-3 hours, flipping the beef halfway through cook time. 

      Tip: the beef will be ready once you can shred it easily with two forks.

    • Remove beef gently from the pot and strain your veggies so you are left with just the gravy.
    • Add your gravy to a small saucepan and bring to a light simmer for 5-7 minutes, removing some of the fat from the top. 

      Tip: you can add a cornstarch slurry to the gravy if you want it to thicken slightly, by mixing 1 tbsp of cornstarch and 1 tbsp of water. Add the slurry to the gravy and let simmer for 2-3 minutes, or until slightly thickened.

      Tip: save the veggies to eat along side your roast, or discard.

    • Scoop your mashed potatoes onto a serving plate, followed by a generous piece of your beef.
    • Pour over a ladle of gravy and garnish with fresh parsley or green onions.
    • Enjoy!

    Mashed Potatoes:

    • Peel and cube your potatoes.
    • Add potatoes to a large pot and fill with cold water. 

      Ensure the water covers the potatoes by at least 1 inch.

    • Boil for 15-20 minutes, or until fork tender.
    • To a small saucepan set to low/medium heat, add your heavy cream and butter. 

      Mix until just melted. About 2 minutes.

    • Drain the water from the cooked potatoes, return the potatoes back to the hot pot, add your cream and butter mixture followed by the salt.
    • Using a potato masher, mash your potatoes until whipped and smooth. 

      Don’t over mix.

    • Taste for any additional seasoning.
    • Serve right away.

    Nutrition information is automatically calculated, so should only be used as an approximation.

    Additional Info

    Prep Time: 15minutes 
    Cook Time: 2hours  30minutes 
    Course: Main Course
    Cuisine: American
    Servings: 4 people

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