Hearty Pot Roast with Creamy Potatoes
Hearty Pot Roast with Creamy Potatoes
Ingredients
For the Pot Roast
- 2 1/2 pounds chuck roast
- 2 teaspoons salt
- 2 teaspoons black pepper
- 2 teaspoons paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried oregano
- 1/2 teaspoon cayenne pepper
- 2 teaspoons brown sugar
- 1 tablespoon olive oil
- 1 yellow onion, diced
- 5 cloves garlic, minced
- 2 tablespoons tomato paste
- 1 cup dry red wine
- 2 cups beef broth
- 2 bay leaves
- 3 sprigs fresh thyme
- 3 carrots, chopped
- 3 celery stalks, chopped
- 1 1/2 pounds baby potatoes, washed
- 2 cloves garlic, whole
For the Creamy Potatoes
- 1 tablespoon butter
- 1/4 cup whipped cream cheese
- 1 teaspoon Dijon mustard
- 1/4 cup Parmesan cheese, grated
- 1/3 cup milk
- as needed salt
- as needed black pepper
For the Slurry
- 1 tablespoon cornstarch
- 1 tablespoon cold water
Instructions
- 1
Preheat your oven to 300°F. In a small bowl, combine the salt, black pepper, paprika, garlic powder, onion powder, dried oregano, cayenne pepper, and brown sugar. Rub this seasoning mixture generously all over the chuck roast.
⏱️ 5 min•🌡️ 300
- 2
Heat the olive oil in a large Dutch oven or oven-safe pot over medium-high heat. Once hot, carefully place the seasoned chuck roast into the pot and sear on all sides until deeply browned, about 3-4 minutes per side. Remove the seared roast from the pot and set aside.
⏱️ 10 min
- 3
Add the diced yellow onion and minced garlic to the same pot. Sauté for 3-5 minutes until the onion is softened and fragrant, scraping up any browned bits from the bottom of the pot.
⏱️ 5 min
- 4
Stir in the tomato paste and cook for 1 minute, stirring constantly.
⏱️ 1 min
- 5
Pour in the dry red wine, scraping the bottom of the pot with a wooden spoon to deglaze and release all the flavorful fond.
⏱️ 2 min
- 6
Return the seared chuck roast to the pot. Pour in the beef broth and add the bay leaves and fresh thyme sprigs. Bring the liquid to a simmer.
⏱️ 2 min
- 7
Cover the Dutch oven tightly with its lid and transfer it to the preheated oven. Bake for 2 hours.
⏱️ 120 min•🌡️ 300
- 8
After 2 hours, carefully remove the Dutch oven from the oven. Remove and discard the bay leaves and fresh thyme sprigs.
⏱️ 2 min
- 9
Add the chopped carrots, chopped celery stalks, baby potatoes, and the 2 whole cloves of garlic to the pot, nestling them around the roast.
⏱️ 3 min
- 10
Cover the pot again and return it to the oven. Bake for an additional 1 hour, or until the vegetables are tender and the roast is fork-tender.
⏱️ 60 min•🌡️ 300
- 11
Once cooked, remove the Dutch oven from the oven. Carefully remove the cooked baby potatoes and the 2 whole cloves of garlic from the pot and transfer them to a separate bowl.
⏱️ 2 min
- 12
To the bowl with the potatoes and garlic, add the butter, whipped cream cheese, Dijon mustard, grated Parmesan cheese, and milk. Mash until creamy and smooth. Season with salt and black pepper to taste.
⏱️ 5 min
- 13
Using two forks, shred the pot roast meat directly in the pot with the remaining liquid and vegetables.
⏱️ 3 min
- 14
In a small bowl, whisk together the cornstarch and cold water to create a smooth slurry. Pour the slurry into the pot with the shredded meat and liquid, stirring constantly, to thicken the sauce.
⏱️ 2 min
- 15
Serve the pot roast and vegetables with the creamy mashed potatoes on the side. Enjoy!
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Hearty Pot Roast with Creamy Potatoes
For the Pot Roast
- 2 1/2 pounds chuck roast
- 2 teaspoons salt
- 2 teaspoons black pepper
- 2 teaspoons paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried oregano
- 1/2 teaspoon cayenne pepper
- 2 teaspoons brown sugar
- 1 tablespoon olive oil
- 1 yellow onion, diced
- 5 cloves garlic, minced
- 2 tablespoons tomato paste
- 1 cup dry red wine
- 2 cups beef broth
- 2 bay leaves
- 3 sprigs fresh thyme
- 3 carrots, chopped
- 3 celery stalks, chopped
- 1 1/2 pounds baby potatoes, washed
- 2 cloves garlic, whole
For the Creamy Potatoes
- 1 tablespoon butter
- 1/4 cup whipped cream cheese
- 1 teaspoon Dijon mustard
- 1/4 cup Parmesan cheese, grated
- 1/3 cup milk
- as needed salt
- as needed black pepper
For the Slurry
- 1 tablespoon cornstarch
- 1 tablespoon cold water
Instructions
- 1
Preheat your oven to 300°F. In a small bowl, combine the salt, black pepper, paprika, garlic powder, onion powder, dried oregano, cayenne pepper, and brown sugar. Rub this seasoning mixture generously all over the chuck roast.
⏱️ 5 min•🌡️ 300 - 2
Heat the olive oil in a large Dutch oven or oven-safe pot over medium-high heat. Once hot, carefully place the seasoned chuck roast into the pot and sear on all sides until deeply browned, about 3-4 minutes per side. Remove the seared roast from the pot and set aside.
⏱️ 10 min - 3
Add the diced yellow onion and minced garlic to the same pot. Sauté for 3-5 minutes until the onion is softened and fragrant, scraping up any browned bits from the bottom of the pot.
⏱️ 5 min - 4
Stir in the tomato paste and cook for 1 minute, stirring constantly.
⏱️ 1 min - 5
Pour in the dry red wine, scraping the bottom of the pot with a wooden spoon to deglaze and release all the flavorful fond.
⏱️ 2 min - 6
Return the seared chuck roast to the pot. Pour in the beef broth and add the bay leaves and fresh thyme sprigs. Bring the liquid to a simmer.
⏱️ 2 min - 7
Cover the Dutch oven tightly with its lid and transfer it to the preheated oven. Bake for 2 hours.
⏱️ 120 min•🌡️ 300 - 8
After 2 hours, carefully remove the Dutch oven from the oven. Remove and discard the bay leaves and fresh thyme sprigs.
⏱️ 2 min - 9
Add the chopped carrots, chopped celery stalks, baby potatoes, and the 2 whole cloves of garlic to the pot, nestling them around the roast.
⏱️ 3 min - 10
Cover the pot again and return it to the oven. Bake for an additional 1 hour, or until the vegetables are tender and the roast is fork-tender.
⏱️ 60 min•🌡️ 300 - 11
Once cooked, remove the Dutch oven from the oven. Carefully remove the cooked baby potatoes and the 2 whole cloves of garlic from the pot and transfer them to a separate bowl.
⏱️ 2 min - 12
To the bowl with the potatoes and garlic, add the butter, whipped cream cheese, Dijon mustard, grated Parmesan cheese, and milk. Mash until creamy and smooth. Season with salt and black pepper to taste.
⏱️ 5 min - 13
Using two forks, shred the pot roast meat directly in the pot with the remaining liquid and vegetables.
⏱️ 3 min - 14
In a small bowl, whisk together the cornstarch and cold water to create a smooth slurry. Pour the slurry into the pot with the shredded meat and liquid, stirring constantly, to thicken the sauce.
⏱️ 2 min - 15
Serve the pot roast and vegetables with the creamy mashed potatoes on the side. Enjoy!
⏱️ 1 min