Pot Roast with Mashed Potatoes and Bacon Balsamic Glazed Brussels Sprouts
Pot Roast with Mashed Potatoes and Bacon Balsamic Glazed Brussels Sprouts
Ingredients
For the Pot Roast
- 2 1/2 pounds chuck roast
- 1 tablespoon salt, or as needed
- 1 tablespoon black pepper, freshly ground, or as needed
- 2 tablespoons avocado oil
- 1 packet Kinder's Sunday Pot Roast seasoning, (1.1 ounces)
- 1 tablespoon Vinny R's Italian Seasoning, or as needed
- 1 teaspoon smoked paprika, or as needed
- 1 teaspoon Dash Onion & Herb Seasoning Blend, or as needed
- 1 teaspoon Tony Chachere's No Salt Seasoning Blend, or as needed
- 1/2 cup red wine, dry
- 1 cup unsalted beef broth
- 1 tablespoon Worcestershire sauce
- 1 tablespoon tomato paste
- 1 yellow onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 1/4 cup pepperoncini, whole or sliced
- 4 sprigs fresh thyme
- 2 sprigs fresh rosemary
- 2 bay leaves, fresh
- 2 tablespoons unsalted butter
- 2 tablespoons fresh parsley, chopped, for garnish
For the Mashed Potatoes
- 2 pounds russet potatoes, peeled and diced
- 4 tablespoons unsalted butter, melted
- 1/2 cup heavy cream, warm
- 1/4 cup sour cream
- 1 teaspoon Kinder's Buttery Garlic Herb seasoning, or as needed
- 1 teaspoon roasted garlic paste, or as needed
- 2 tablespoons fresh chives, chopped
- 1/2 teaspoon black pepper, freshly ground, or as needed
For the Bacon Balsamic Glazed Brussels Sprouts
- 1 1/2 pounds Brussels sprouts, outer leaves removed, ends trimmed, and halved
- 5 strips bacon
- 1 teaspoon Tony Chachere's No Salt Seasoning Blend, or as needed
- 1/2 teaspoon smoked paprika, or as needed
- 1/2 teaspoon garlic powder, or as needed
- 1 tablespoon brown sugar, packed
- 1/4 teaspoon salt, or to taste
- 2 tablespoons balsamic glaze, plus more for finishing
Instructions
- 1
Generously season all sides of the chuck roast with salt and black pepper, massaging the seasonings into the meat.
⏱️ 5 min
- 2
Heat avocado oil in a large cast iron skillet over medium-high heat until shimmering.
⏱️ 2 min
- 3
Carefully place the seasoned chuck roast into the hot skillet. Sear for 4-5 minutes on each side, until a deep golden-brown crust forms. Remove the seared roast and transfer it to the slow cooker.
⏱️ 10 min
- 4
Season the seared roast in the slow cooker with Kinder's Sunday Pot Roast seasoning, Vinny R's Italian Seasoning, smoked paprika, Dash Onion & Herb Seasoning Blend, and Tony Chachere's No Salt Seasoning Blend.
⏱️ 2 min
- 5
Pour the red wine and unsalted beef broth into the slow cooker. Add Worcestershire sauce and tomato paste.
⏱️ 2 min
- 6
Add the diced onion, carrots, and celery around the roast in the slow cooker. Scatter the pepperoncini over the vegetables.
⏱️ 3 min
- 7
Create an herb bouquet by tying together the fresh thyme sprigs, rosemary sprigs, and bay leaves with kitchen twine. Place the herb bouquet into the slow cooker. Add the 2 tablespoons of unsalted butter.
⏱️ 3 min
- 8
Cover the slow cooker and cook on low for 3 hours, then switch to high and cook for an additional 3 hours, or until the roast is fork-tender and shreds easily.
⏱️ 360 min
- 9
While the pot roast is cooking, prepare the bacon for the Brussels sprouts. Preheat the oven to 400°F (204°C). Lay the bacon strips on a baking sheet. Bake for 15-20 minutes, or until crispy. Remove from the oven, transfer bacon to a paper towel-lined plate to drain, reserving the rendered bacon grease. Once cooled, chop the bacon and set aside.
⏱️ 20 min•🌡️ 400
- 10
Increase oven temperature to 425°F (218°C). In a large bowl, pour the reserved bacon grease over the halved Brussels sprouts. Season with Tony Chachere's No Salt Seasoning Blend, smoked paprika, and garlic powder. Toss to coat evenly.
⏱️ 5 min•🌡️ 425
- 11
Spread the seasoned Brussels sprouts in a single layer on a baking sheet. Roast in the preheated oven for 20 minutes.
⏱️ 20 min•🌡️ 425
- 12
While the Brussels sprouts are roasting, prepare the mashed potatoes. Place the peeled and diced russet potatoes in a large pot and cover with cold water. Bring to a boil and cook until fork-tender, about 15-20 minutes.
⏱️ 20 min
- 13
Drain the cooked potatoes thoroughly. Using a potato ricer, rice the potatoes into a large bowl. Alternatively, mash them with a potato masher until smooth.
⏱️ 5 min
- 14
To the riced potatoes, add the melted butter, warm heavy cream, and sour cream. Season with Kinder's Buttery Garlic Herb seasoning, roasted garlic paste, chopped chives, and black pepper. Mix until well combined and creamy.
⏱️ 5 min
- 15
Remove the Brussels sprouts from the oven. Top with the chopped crispy bacon and drizzle with 2 tablespoons of balsamic glaze. Return to the oven and cook for another 5 minutes.
⏱️ 5 min•🌡️ 425
- 16
Transfer the cooked Brussels sprouts to a serving bowl. Finish them off with brown sugar, salt, and an additional drizzle of balsamic glaze. Toss to combine.
⏱️ 2 min
- 17
Once the pot roast is done, carefully remove the herb bouquet. Shred the tender meat with a fork directly in the slow cooker, incorporating it with the juices and vegetables.
⏱️ 5 min
- 18
To serve, spoon a generous portion of mashed potatoes onto each plate. Top with the shredded pot roast and its flavorful juices. Serve the bacon balsamic glazed Brussels sprouts on the side. Garnish the pot roast with chopped fresh parsley.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Pot Roast with Mashed Potatoes and Bacon Balsamic Glazed Brussels Sprouts
For the Pot Roast
- 2 1/2 pounds chuck roast
- 1 tablespoon salt, or as needed
- 1 tablespoon black pepper, freshly ground, or as needed
- 2 tablespoons avocado oil
- 1 packet Kinder's Sunday Pot Roast seasoning, (1.1 ounces)
- 1 tablespoon Vinny R's Italian Seasoning, or as needed
- 1 teaspoon smoked paprika, or as needed
- 1 teaspoon Dash Onion & Herb Seasoning Blend, or as needed
- 1 teaspoon Tony Chachere's No Salt Seasoning Blend, or as needed
- 1/2 cup red wine, dry
- 1 cup unsalted beef broth
- 1 tablespoon Worcestershire sauce
- 1 tablespoon tomato paste
- 1 yellow onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 1/4 cup pepperoncini, whole or sliced
- 4 sprigs fresh thyme
- 2 sprigs fresh rosemary
- 2 bay leaves, fresh
- 2 tablespoons unsalted butter
- 2 tablespoons fresh parsley, chopped, for garnish
For the Mashed Potatoes
- 2 pounds russet potatoes, peeled and diced
- 4 tablespoons unsalted butter, melted
- 1/2 cup heavy cream, warm
- 1/4 cup sour cream
- 1 teaspoon Kinder's Buttery Garlic Herb seasoning, or as needed
- 1 teaspoon roasted garlic paste, or as needed
- 2 tablespoons fresh chives, chopped
- 1/2 teaspoon black pepper, freshly ground, or as needed
For the Bacon Balsamic Glazed Brussels Sprouts
- 1 1/2 pounds Brussels sprouts, outer leaves removed, ends trimmed, and halved
- 5 strips bacon
- 1 teaspoon Tony Chachere's No Salt Seasoning Blend, or as needed
- 1/2 teaspoon smoked paprika, or as needed
- 1/2 teaspoon garlic powder, or as needed
- 1 tablespoon brown sugar, packed
- 1/4 teaspoon salt, or to taste
- 2 tablespoons balsamic glaze, plus more for finishing
Instructions
- 1
Generously season all sides of the chuck roast with salt and black pepper, massaging the seasonings into the meat.
⏱️ 5 min - 2
Heat avocado oil in a large cast iron skillet over medium-high heat until shimmering.
⏱️ 2 min - 3
Carefully place the seasoned chuck roast into the hot skillet. Sear for 4-5 minutes on each side, until a deep golden-brown crust forms. Remove the seared roast and transfer it to the slow cooker.
⏱️ 10 min - 4
Season the seared roast in the slow cooker with Kinder's Sunday Pot Roast seasoning, Vinny R's Italian Seasoning, smoked paprika, Dash Onion & Herb Seasoning Blend, and Tony Chachere's No Salt Seasoning Blend.
⏱️ 2 min - 5
Pour the red wine and unsalted beef broth into the slow cooker. Add Worcestershire sauce and tomato paste.
⏱️ 2 min - 6
Add the diced onion, carrots, and celery around the roast in the slow cooker. Scatter the pepperoncini over the vegetables.
⏱️ 3 min - 7
Create an herb bouquet by tying together the fresh thyme sprigs, rosemary sprigs, and bay leaves with kitchen twine. Place the herb bouquet into the slow cooker. Add the 2 tablespoons of unsalted butter.
⏱️ 3 min - 8
Cover the slow cooker and cook on low for 3 hours, then switch to high and cook for an additional 3 hours, or until the roast is fork-tender and shreds easily.
⏱️ 360 min - 9
While the pot roast is cooking, prepare the bacon for the Brussels sprouts. Preheat the oven to 400°F (204°C). Lay the bacon strips on a baking sheet. Bake for 15-20 minutes, or until crispy. Remove from the oven, transfer bacon to a paper towel-lined plate to drain, reserving the rendered bacon grease. Once cooled, chop the bacon and set aside.
⏱️ 20 min•🌡️ 400 - 10
Increase oven temperature to 425°F (218°C). In a large bowl, pour the reserved bacon grease over the halved Brussels sprouts. Season with Tony Chachere's No Salt Seasoning Blend, smoked paprika, and garlic powder. Toss to coat evenly.
⏱️ 5 min•🌡️ 425 - 11
Spread the seasoned Brussels sprouts in a single layer on a baking sheet. Roast in the preheated oven for 20 minutes.
⏱️ 20 min•🌡️ 425 - 12
While the Brussels sprouts are roasting, prepare the mashed potatoes. Place the peeled and diced russet potatoes in a large pot and cover with cold water. Bring to a boil and cook until fork-tender, about 15-20 minutes.
⏱️ 20 min - 13
Drain the cooked potatoes thoroughly. Using a potato ricer, rice the potatoes into a large bowl. Alternatively, mash them with a potato masher until smooth.
⏱️ 5 min - 14
To the riced potatoes, add the melted butter, warm heavy cream, and sour cream. Season with Kinder's Buttery Garlic Herb seasoning, roasted garlic paste, chopped chives, and black pepper. Mix until well combined and creamy.
⏱️ 5 min - 15
Remove the Brussels sprouts from the oven. Top with the chopped crispy bacon and drizzle with 2 tablespoons of balsamic glaze. Return to the oven and cook for another 5 minutes.
⏱️ 5 min•🌡️ 425 - 16
Transfer the cooked Brussels sprouts to a serving bowl. Finish them off with brown sugar, salt, and an additional drizzle of balsamic glaze. Toss to combine.
⏱️ 2 min - 17
Once the pot roast is done, carefully remove the herb bouquet. Shred the tender meat with a fork directly in the slow cooker, incorporating it with the juices and vegetables.
⏱️ 5 min - 18
To serve, spoon a generous portion of mashed potatoes onto each plate. Top with the shredded pot roast and its flavorful juices. Serve the bacon balsamic glazed Brussels sprouts on the side. Garnish the pot roast with chopped fresh parsley.
⏱️ 5 min