Pot Roast with Parmesan Mashed Potatoes
Pot Roast with Parmesan Mashed Potatoes
Ingredients
For the Pot Roast
- 2 1/2 pounds chuck roast, seasoned with salt and black pepper
- 2 tablespoons cooking oil
- 1 white onion, large, sliced
- 4 cups beef broth
- 4 carrots, large, peeled and cut into 2-inch chunks
- 12 baby potatoes, small, whole
- 4 fresh thyme sprigs
- 3 tablespoons unsalted butter, cut into cubes
For the Parmesan Mashed Potatoes
- 2 pounds Russet potatoes, peeled and quartered
- 1/2 cup whole milk, warmed
- 1/4 cup unsalted butter, softened
- 1/2 cup Parmesan cheese, freshly grated
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, or to taste
For Garnish
- 2 tablespoons fresh parsley, chopped
Instructions
- 1
Preheat your oven to 325°F (160°C). Season the chuck roast generously with salt and black pepper.
⏱️ 5 min•🌡️ 325
- 2
Heat cooking oil in a large Dutch oven or oven-safe pot over high heat until shimmering. Carefully place the seasoned pot roast into the hot pot and sear on all sides until deeply browned, about 3-4 minutes per side.
⏱️ 15 min
- 3
Remove the seared pot roast from the pot and set it aside on a plate.
⏱️ 1 min
- 4
Add the sliced white onion to the same pot and sauté until softened and lightly caramelized, about 5-7 minutes.
⏱️ 7 min
- 5
Pour in the beef broth, using a wooden spoon or spatula to scrape the bottom of the pot to deglaze and incorporate any browned bits. Bring to a simmer.
⏱️ 3 min
- 6
Return the seared pot roast to the pot. Arrange the carrot chunks and baby potatoes around the roast.
⏱️ 3 min
- 7
Place the fresh thyme sprigs on top of the ingredients and distribute the cubes of butter over everything.
⏱️ 2 min
- 8
Cover the pot with its lid and transfer it to the preheated oven. Bake for 2 1/2 to 3 hours, or until the pot roast is fork-tender.
⏱️ 180 min•🌡️ 325
- 9
While the pot roast is baking, prepare the Parmesan mashed potatoes. Place the quartered Russet potatoes in a large pot and cover with cold water by 1 inch. Add a pinch of salt. Bring to a boil, then reduce heat and simmer until very tender, about 15-20 minutes. Drain well.
⏱️ 25 min
- 10
Return the drained potatoes to the hot pot. Add the warmed milk, softened butter, Parmesan cheese, salt, and black pepper. Mash with a potato masher or fork until smooth and creamy. Taste and adjust seasoning as needed.
⏱️ 10 min
- 11
Once the pot roast is tender, remove the pot from the oven. To serve, scoop a generous portion of Parmesan mashed potatoes into a bowl.
⏱️ 2 min
- 12
Using tongs, shred the cooked pot roast and place a generous amount on top of the mashed potatoes. Add some of the cooked carrots and baby potatoes from the pot to the bowl.
⏱️ 3 min
- 13
Spoon the rich pan juices from the pot generously over the meat, vegetables, and mashed potatoes. Garnish with chopped fresh parsley.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Pot Roast with Parmesan Mashed Potatoes
For the Pot Roast
- 2 1/2 pounds chuck roast, seasoned with salt and black pepper
- 2 tablespoons cooking oil
- 1 white onion, large, sliced
- 4 cups beef broth
- 4 carrots, large, peeled and cut into 2-inch chunks
- 12 baby potatoes, small, whole
- 4 fresh thyme sprigs
- 3 tablespoons unsalted butter, cut into cubes
For the Parmesan Mashed Potatoes
- 2 pounds Russet potatoes, peeled and quartered
- 1/2 cup whole milk, warmed
- 1/4 cup unsalted butter, softened
- 1/2 cup Parmesan cheese, freshly grated
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, or to taste
For Garnish
- 2 tablespoons fresh parsley, chopped
Instructions
- 1
Preheat your oven to 325°F (160°C). Season the chuck roast generously with salt and black pepper.
⏱️ 5 min•🌡️ 325 - 2
Heat cooking oil in a large Dutch oven or oven-safe pot over high heat until shimmering. Carefully place the seasoned pot roast into the hot pot and sear on all sides until deeply browned, about 3-4 minutes per side.
⏱️ 15 min - 3
Remove the seared pot roast from the pot and set it aside on a plate.
⏱️ 1 min - 4
Add the sliced white onion to the same pot and sauté until softened and lightly caramelized, about 5-7 minutes.
⏱️ 7 min - 5
Pour in the beef broth, using a wooden spoon or spatula to scrape the bottom of the pot to deglaze and incorporate any browned bits. Bring to a simmer.
⏱️ 3 min - 6
Return the seared pot roast to the pot. Arrange the carrot chunks and baby potatoes around the roast.
⏱️ 3 min - 7
Place the fresh thyme sprigs on top of the ingredients and distribute the cubes of butter over everything.
⏱️ 2 min - 8
Cover the pot with its lid and transfer it to the preheated oven. Bake for 2 1/2 to 3 hours, or until the pot roast is fork-tender.
⏱️ 180 min•🌡️ 325 - 9
While the pot roast is baking, prepare the Parmesan mashed potatoes. Place the quartered Russet potatoes in a large pot and cover with cold water by 1 inch. Add a pinch of salt. Bring to a boil, then reduce heat and simmer until very tender, about 15-20 minutes. Drain well.
⏱️ 25 min - 10
Return the drained potatoes to the hot pot. Add the warmed milk, softened butter, Parmesan cheese, salt, and black pepper. Mash with a potato masher or fork until smooth and creamy. Taste and adjust seasoning as needed.
⏱️ 10 min - 11
Once the pot roast is tender, remove the pot from the oven. To serve, scoop a generous portion of Parmesan mashed potatoes into a bowl.
⏱️ 2 min - 12
Using tongs, shred the cooked pot roast and place a generous amount on top of the mashed potatoes. Add some of the cooked carrots and baby potatoes from the pot to the bowl.
⏱️ 3 min - 13
Spoon the rich pan juices from the pot generously over the meat, vegetables, and mashed potatoes. Garnish with chopped fresh parsley.
⏱️ 2 min