Loading...

Preheat your oven to 325°F (160°C). Season the chuck roast generously with salt and black pepper.

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.

Remove the seared pot roast from the pot and set it aside on a plate.

Add the sliced white onion to the same pot and sauté until softened and lightly caramelized, about 5-7 minutes.

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.

Return the seared pot roast to the pot. Arrange the carrot chunks and baby potatoes around the roast.

Place the fresh thyme sprigs on top of the ingredients and distribute the cubes of butter over everything.

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.

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.

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.

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.

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.

Spoon the rich pan juices from the pot generously over the meat, vegetables, and mashed potatoes. Garnish with chopped fresh parsley.


Preheat your oven to 325°F (160°C). Season the chuck roast generously with salt and black pepper.

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.

Remove the seared pot roast from the pot and set it aside on a plate.

Add the sliced white onion to the same pot and sauté until softened and lightly caramelized, about 5-7 minutes.

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.

Return the seared pot roast to the pot. Arrange the carrot chunks and baby potatoes around the roast.

Place the fresh thyme sprigs on top of the ingredients and distribute the cubes of butter over everything.

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.

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.

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.

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.

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.

Spoon the rich pan juices from the pot generously over the meat, vegetables, and mashed potatoes. Garnish with chopped fresh parsley.
