Classic Pot Roast with Creamy Mashed Potatoes and Skillet Cornbread
Classic Pot Roast with Creamy Mashed Potatoes and Skillet Cornbread
Ingredients
For the Pot Roast
- 3 pounds chuck roast, trimmed of excess fat
- 1 tablespoon kosher salt
- 1 teaspoon black pepper, freshly ground
- 1/4 cup all-purpose flour
- 2 tablespoons olive oil
- 1 yellow onion, large, roughly chopped
- 3 carrots, medium, peeled and cut into 1-inch pieces
- 2 celery stalks, cut into 1-inch pieces
- 4 cloves garlic, minced
- 4 cups beef broth
- 2 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried thyme
- 1 bay leaf
For the Creamy Mashed Potatoes
- 2 1/2 pounds Russet potatoes, peeled and quartered
- 1 teaspoon kosher salt, plus more for boiling
- 1/2 cup unsalted butter, melted
- 1/2 cup heavy cream, warmed
- 1/2 teaspoon black pepper, freshly ground
For the Skillet Cornbread
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1 1/4 cups buttermilk
- 1 large egg
- 1/4 cup unsalted butter, melted, plus 1 tablespoon for greasing
Instructions
- 1
Preheat oven to 325°F. Pat the chuck roast dry with paper towels. Season generously with 1 tablespoon kosher salt and 1 teaspoon black pepper. Dredge the roast in 1/4 cup all-purpose flour, shaking off any excess.
⏱️ 10 min•🌡️ 325
- 2
Heat 2 tablespoons olive oil in a large Dutch oven or oven-safe pot over medium-high heat. Sear the roast on all sides until deeply browned, about 3-4 minutes per side. Remove the roast and set aside.
⏱️ 15 min
- 3
Add the chopped yellow onion, carrots, and celery to the Dutch oven. Sauté for 5-7 minutes until softened. Add the minced garlic and cook for another 1 minute until fragrant.
⏱️ 10 min
- 4
Stir in the tomato paste and cook for 1 minute. Pour in the beef broth, scraping up any browned bits from the bottom of the pot. Stir in the Worcestershire sauce, dried thyme, and bay leaf. Bring to a simmer.
⏱️ 5 min
- 5
Return the seared roast to the Dutch oven. The liquid should come about halfway up the sides of the roast. If not, add more beef broth or water. Cover tightly and transfer to the preheated oven. Braise for 3-4 hours, or until the roast is fork-tender.
⏱️ 240 min•🌡️ 325
- 6
While the pot roast is cooking, prepare the mashed potatoes. Place the peeled and quartered Russet potatoes in a large pot and cover with cold water by about 1 inch. Add a generous pinch of salt to the water. Bring to a boil over high heat, then reduce heat and simmer until potatoes are very tender, about 15-20 minutes.
⏱️ 25 min
- 7
Drain the potatoes thoroughly. Return them to the hot pot and mash with a potato masher or fork until smooth. Stir in the melted butter, warmed heavy cream, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper until creamy and well combined. Taste and adjust seasoning as needed. Keep warm.
⏱️ 10 min
- 8
For the cornbread, preheat oven to 400°F. Place a 9-inch cast iron skillet in the oven with 1 tablespoon of melted butter to heat up.
⏱️ 10 min•🌡️ 400
- 9
In a large bowl, whisk together the cornmeal, all-purpose flour, granulated sugar, baking powder, baking soda, and 1/2 teaspoon kosher salt.
⏱️ 5 min
- 10
In a separate bowl, whisk together the buttermilk and large egg. Pour the wet ingredients into the dry ingredients and mix until just combined. Stir in the 1/4 cup melted butter.
⏱️ 5 min
- 11
Carefully remove the hot skillet from the oven. Pour the cornbread batter into the hot skillet. Bake for 20-25 minutes, or until golden brown and a wooden skewer inserted into the center comes out clean.
⏱️ 25 min•🌡️ 400
- 12
Once the pot roast is done, remove it from the oven. Carefully remove the roast from the Dutch oven and shred it into large pieces using two forks. Remove and discard the bay leaf. If desired, skim any excess fat from the gravy. You can thicken the gravy by making a slurry of 1 tablespoon cornstarch mixed with 2 tablespoons cold water, then stirring it into the simmering gravy until thickened.
⏱️ 10 min
- 13
To serve, place a generous scoop of creamy mashed potatoes on each plate. Top with shredded pot roast and a spoonful of the rich gravy and vegetables. Cut the cornbread into wedges and serve two pieces alongside each plate.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Classic Pot Roast with Creamy Mashed Potatoes and Skillet Cornbread
For the Pot Roast
- 3 pounds chuck roast, trimmed of excess fat
- 1 tablespoon kosher salt
- 1 teaspoon black pepper, freshly ground
- 1/4 cup all-purpose flour
- 2 tablespoons olive oil
- 1 yellow onion, large, roughly chopped
- 3 carrots, medium, peeled and cut into 1-inch pieces
- 2 celery stalks, cut into 1-inch pieces
- 4 cloves garlic, minced
- 4 cups beef broth
- 2 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried thyme
- 1 bay leaf
For the Creamy Mashed Potatoes
- 2 1/2 pounds Russet potatoes, peeled and quartered
- 1 teaspoon kosher salt, plus more for boiling
- 1/2 cup unsalted butter, melted
- 1/2 cup heavy cream, warmed
- 1/2 teaspoon black pepper, freshly ground
For the Skillet Cornbread
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1 1/4 cups buttermilk
- 1 large egg
- 1/4 cup unsalted butter, melted, plus 1 tablespoon for greasing
Instructions
- 1
Preheat oven to 325°F. Pat the chuck roast dry with paper towels. Season generously with 1 tablespoon kosher salt and 1 teaspoon black pepper. Dredge the roast in 1/4 cup all-purpose flour, shaking off any excess.
⏱️ 10 min•🌡️ 325 - 2
Heat 2 tablespoons olive oil in a large Dutch oven or oven-safe pot over medium-high heat. Sear the roast on all sides until deeply browned, about 3-4 minutes per side. Remove the roast and set aside.
⏱️ 15 min - 3
Add the chopped yellow onion, carrots, and celery to the Dutch oven. Sauté for 5-7 minutes until softened. Add the minced garlic and cook for another 1 minute until fragrant.
⏱️ 10 min - 4
Stir in the tomato paste and cook for 1 minute. Pour in the beef broth, scraping up any browned bits from the bottom of the pot. Stir in the Worcestershire sauce, dried thyme, and bay leaf. Bring to a simmer.
⏱️ 5 min - 5
Return the seared roast to the Dutch oven. The liquid should come about halfway up the sides of the roast. If not, add more beef broth or water. Cover tightly and transfer to the preheated oven. Braise for 3-4 hours, or until the roast is fork-tender.
⏱️ 240 min•🌡️ 325 - 6
While the pot roast is cooking, prepare the mashed potatoes. Place the peeled and quartered Russet potatoes in a large pot and cover with cold water by about 1 inch. Add a generous pinch of salt to the water. Bring to a boil over high heat, then reduce heat and simmer until potatoes are very tender, about 15-20 minutes.
⏱️ 25 min - 7
Drain the potatoes thoroughly. Return them to the hot pot and mash with a potato masher or fork until smooth. Stir in the melted butter, warmed heavy cream, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper until creamy and well combined. Taste and adjust seasoning as needed. Keep warm.
⏱️ 10 min - 8
For the cornbread, preheat oven to 400°F. Place a 9-inch cast iron skillet in the oven with 1 tablespoon of melted butter to heat up.
⏱️ 10 min•🌡️ 400 - 9
In a large bowl, whisk together the cornmeal, all-purpose flour, granulated sugar, baking powder, baking soda, and 1/2 teaspoon kosher salt.
⏱️ 5 min - 10
In a separate bowl, whisk together the buttermilk and large egg. Pour the wet ingredients into the dry ingredients and mix until just combined. Stir in the 1/4 cup melted butter.
⏱️ 5 min - 11
Carefully remove the hot skillet from the oven. Pour the cornbread batter into the hot skillet. Bake for 20-25 minutes, or until golden brown and a wooden skewer inserted into the center comes out clean.
⏱️ 25 min•🌡️ 400 - 12
Once the pot roast is done, remove it from the oven. Carefully remove the roast from the Dutch oven and shred it into large pieces using two forks. Remove and discard the bay leaf. If desired, skim any excess fat from the gravy. You can thicken the gravy by making a slurry of 1 tablespoon cornstarch mixed with 2 tablespoons cold water, then stirring it into the simmering gravy until thickened.
⏱️ 10 min - 13
To serve, place a generous scoop of creamy mashed potatoes on each plate. Top with shredded pot roast and a spoonful of the rich gravy and vegetables. Cut the cornbread into wedges and serve two pieces alongside each plate.
⏱️ 5 min