Description
A hearty and comforting meal featuring a tender chuck roast served alongside creamy mashed potatoes and perfectly roasted carrots.
Ingredients
Scale
- 3–4 pounds Chuck roast
- to taste Salt
- to taste Black pepper
- 2 tablespoons Olive oil
- 1, diced Onion
- 4 cloves, minced Garlic
- 4 cups Beef broth
- 2 pounds, peeled and quartered Potatoes
- 4 tablespoons Butter
- 1/2 cup Heavy cream
- 1 pound, cut into sticks Carrots
- 1 teaspoon, chopped Fresh thyme
- for garnish Fresh parsley
Instructions
- Preheat your oven to 300°F (150°C).
- Season the chuck roast generously with salt and black pepper.
- In a large Dutch oven, heat olive oil over medium-high heat. Sear the chuck roast on all sides until browned, about 4-5 minutes per side.
- Remove the roast from the pot and set aside. In the same pot, add diced onion and garlic, sautéing until softened.
- Pour in the beef broth and bring to a simmer. Return the roast to the pot, cover, and transfer to the oven. Cook for 3-4 hours, or until the meat is tender.
- While the roast is cooking, boil the potatoes in salted water until fork-tender, about 20 minutes. Drain and return to the pot.
- Add butter and heavy cream to the potatoes, mashing until smooth and creamy. Season with salt to taste.
- For the roasted carrots, toss them with olive oil, salt, and thyme. Spread on a baking sheet and roast in the oven for the last 30 minutes of the roast cooking time, until tender and caramelized.
- Once the roast is done, let it rest for 15 minutes before slicing. Serve with creamy mashed potatoes and roasted carrots, garnished with fresh parsley.
- Prep Time: 20
- Cook Time: 4
- Category: Main Course
- Cuisine: American
Keywords: chuck roast, mashed potatoes, roasted carrots, comfort food