Cozy Dutch Oven Pot Roast with Mashed Potatoes
Tender, fall-apart pot roast with carrots, served over creamy homemade mashed potatoes with a rich, savory beef gravy.
PREP TIME
30 minutes
COOK TIME
3 hours
INGREDIENTS
18
Serves: 5-6
Ingredients
- 2 - 3 lb2 - 3 lb2 - 3 lb Beef Chuck Roast
- 1 whole1 whole1 whole Yellow Onion, sliced
- 5 - 6 whole5 - 6 whole5 - 6 whole Carrots, cut into large pieces
- 3 whole3 whole3 whole Celery, Celery Stalks
- 5 cloves5 cloves5 cloves Garlic, minced
- 6 sprigs6 sprigs6 sprigs Thyme, Fresh
- 2 Tbsp2 Tbsp2 Tbsp Worcestershire Sauce
- 3 Tbsp3 Tbsp3 Tbsp Tomato Paste
- 5 cups5 cups5 cups Beef Stock
- 2 Tbsp2 Tbsp2 Tbsp Butter, Unsalted
- 1 whole1 whole1 whole Beef Stew Packet
- 2 Tbsp2 Tbsp2 Tbsp Onion Powder
- 2 Tbsp2 Tbsp2 Tbsp Garlic Powder
- 1 - 2 tsp1 - 2 tsp1 - 2 tsp Salt and Pepper, TO TASTE
- 2 Tbsp2 Tbsp2 Tbsp Olive Oil, for searing
- 5 - 6 whole5 - 6 whole5 - 6 whole Yukon Gold Potatoes, (Yukon Gold or Russet)
- 0.5 cup0.5 cup0.5 cup Butter, Unsalted, melted
- 0.333 cup0.333 cup0.333 cup Milk
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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Wash and prep your vegetables. Wash all of your vegetables. Peel and cut the carrots into large pieces, slice the onion, dice the celery, and mince the garlic.
- Season the roast. Generously season all sides of the chuck roast with salt, pepper, onion powder, and garlic powder.
- Sear the roast. Add a drizzle of olive oil to a Dutch oven over medium-high heat. Sear the roast for about 3–4 minutes per side, until nicely browned.
- Remove the roast from the pot and set aside.
- Cook the vegetables. Reduce the heat to medium and add 2 tablespoons of butter to the same pot. Once melted, add the sliced onion and cook until it begins to soften. Add the celery and continue cooking until softened. Add the minced garlic last and cook for about 1 minute.
- Build the gravy. Add the tomato paste, Worcestershire sauce, and beef stew seasoning packet. Stir everything together.
- Pour in about ½ cup of the beef stock to deglaze the pot, scraping up all of those browned bits from the bottom. Pour in the remaining beef stock.
- Add the roast and carrots. Return the roast to the Dutch oven and arrange the carrots around it. Add about 6 sprigs of fresh thyme over and around the roast.
- Cover with a lid and bake at 350°F for about 3 hours, or until the roast is fork-tender and easily pulls apart.
- About 30 minutes before the roast is finished, wash and peel the potatoes. Cut them into chunks and place them in a pot of salted water.
- Boil for about 15–20 minutes, or until fork-tender, then drain well. This step isn’t necessary, but this is how I make mine: Once the potatoes come out of the pot, run them through a potato ricer to get a very smooth texture.
- Add 1 stick of melted butter and ⅓ cup milk and mix until creamy. Add salt to taste and pepper if desired.
- Add a generous bed of mashed potatoes to each plate. Top with the tender pot roast and carrots, then spoon plenty of that rich beef gravy over everything. 🤎
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About This Recipe
Show nutritional information
Entrées Other Sugar Alcohol Free| This is our estimate based on online research. | |
| Calories: | 634 |
| Fat: | 41 g |
| Carbohydrates: | 44 g |
| Protein: | 38 g |
| Cholesterol: | 126 g |
| Sodium: | 614 mg |
| Fiber: | 5 g |
| Sugars: | 13 g |
| Sugar Alcohol: | 0 g |
| Calculated for total recipe. | |
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