Classic Pot Roast
Classic Pot Roast
Ingredients
For the Pot Roast
- 3 pieces chuck / braising steak
- as needed seasonings
- 2 tablespoons cooking oil
- 1 medium onion, chopped
- 3 cloves garlic, chopped
- 2 tablespoons tomato paste
- 1 teaspoon granulated sugar
- 2 1/2 cups beef stock
- 2 bay leaves
- 3 thyme sprigs
- 4 carrots, peeled and chopped into large chunks
- 1 1/2 pounds baby potatoes, washed
For the Mashed Potatoes
- 2 pounds potatoes, cooked
- 1/4 cup butter, melted
- 1/2 cup milk
For Garnish
- 2 tablespoons fresh herbs, chopped
Instructions
- 1
Preheat your oven to 325°F (160°C).
⏱️ 10 min•🌡️ 325
- 2
Place the 3 pieces of chuck / braising steak in a metal tray. Rub the beef generously on all sides with seasonings.
⏱️ 5 min
- 3
Heat the cooking oil in a large Dutch oven or oven-safe pot over medium-high heat on the stovetop.
⏱️ 2 min
- 4
Carefully place the seasoned beef into the hot pan and brown it on all sides until a deep crust forms, about 3-4 minutes per side.
⏱️ 15 min
- 5
Remove the browned beef from the pan and set it aside in the metal tray.
⏱️ 1 min
- 6
Add the chopped onion and garlic to the same Dutch oven, using the residual oil and fond from browning the beef. Fry until softened, about 5-7 minutes.
⏱️ 7 min
- 7
Squeeze the tomato paste into the pan and stir it in with the onions and garlic. Cook for 1-2 minutes, stirring constantly, to deepen its flavor.
⏱️ 2 min
- 8
Add the granulated sugar to the mixture and stir.
⏱️ 1 min
- 9
Pour in the beef stock, scraping up any browned bits from the bottom of the pot. Bring to a simmer.
⏱️ 3 min
- 10
Tie the bay leaves and thyme sprigs together with kitchen twine to form a bundle, then add it to the liquid.
⏱️ 2 min
- 11
Return the previously browned beef pieces to the pot, ensuring they are mostly submerged in the liquid.
⏱️ 1 min
- 12
Cover the Dutch oven with its lid and place it into the preheated oven. Roast for 1 hour and 30 minutes.
⏱️ 90 min•🌡️ 325
- 13
While the pot roast is cooking, peel the carrots and chop them into large chunks. Wash the baby potatoes thoroughly.
⏱️ 10 min
- 14
After 1 hour and 30 minutes, carefully remove the covered pot roast from the oven. Add the chopped carrots and washed baby potatoes to the pot, distributing them around the beef.
⏱️ 5 min
- 15
Cover the pot again and return it to the oven to continue cooking for another 1 hour to 1 hour and 30 minutes, or until the beef is fork-tender and the vegetables are cooked through.
⏱️ 90 min•🌡️ 325
- 16
While the pot roast finishes, prepare the mashed potatoes: Pass the cooked potatoes through a potato ricer into a separate pot. Add the melted butter and milk to the riced potatoes. Stir and mix until they become creamy mashed potatoes.
⏱️ 15 min
- 17
Once the pot roast is finished cooking, remove it from the oven. The beef should be tender and easily pulled apart with a spoon. Remove and discard the herb bundle.
⏱️ 2 min
- 18
To serve, place a scoop of the creamy mashed potatoes on a plate. Place a piece of the tender pot roast beef on top of the mashed potatoes. Spoon the cooked carrots, baby potatoes, and the rich braising liquid/sauce from the pot around the beef and mashed potatoes.
⏱️ 5 min
- 19
Garnish the dish with chopped fresh herbs before serving.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Classic Pot Roast
For the Pot Roast
- 3 pieces chuck / braising steak
- as needed seasonings
- 2 tablespoons cooking oil
- 1 medium onion, chopped
- 3 cloves garlic, chopped
- 2 tablespoons tomato paste
- 1 teaspoon granulated sugar
- 2 1/2 cups beef stock
- 2 bay leaves
- 3 thyme sprigs
- 4 carrots, peeled and chopped into large chunks
- 1 1/2 pounds baby potatoes, washed
For the Mashed Potatoes
- 2 pounds potatoes, cooked
- 1/4 cup butter, melted
- 1/2 cup milk
For Garnish
- 2 tablespoons fresh herbs, chopped
Instructions
- 1
Preheat your oven to 325°F (160°C).
⏱️ 10 min•🌡️ 325 - 2
Place the 3 pieces of chuck / braising steak in a metal tray. Rub the beef generously on all sides with seasonings.
⏱️ 5 min - 3
Heat the cooking oil in a large Dutch oven or oven-safe pot over medium-high heat on the stovetop.
⏱️ 2 min - 4
Carefully place the seasoned beef into the hot pan and brown it on all sides until a deep crust forms, about 3-4 minutes per side.
⏱️ 15 min - 5
Remove the browned beef from the pan and set it aside in the metal tray.
⏱️ 1 min - 6
Add the chopped onion and garlic to the same Dutch oven, using the residual oil and fond from browning the beef. Fry until softened, about 5-7 minutes.
⏱️ 7 min - 7
Squeeze the tomato paste into the pan and stir it in with the onions and garlic. Cook for 1-2 minutes, stirring constantly, to deepen its flavor.
⏱️ 2 min - 8
Add the granulated sugar to the mixture and stir.
⏱️ 1 min - 9
Pour in the beef stock, scraping up any browned bits from the bottom of the pot. Bring to a simmer.
⏱️ 3 min - 10
Tie the bay leaves and thyme sprigs together with kitchen twine to form a bundle, then add it to the liquid.
⏱️ 2 min - 11
Return the previously browned beef pieces to the pot, ensuring they are mostly submerged in the liquid.
⏱️ 1 min - 12
Cover the Dutch oven with its lid and place it into the preheated oven. Roast for 1 hour and 30 minutes.
⏱️ 90 min•🌡️ 325 - 13
While the pot roast is cooking, peel the carrots and chop them into large chunks. Wash the baby potatoes thoroughly.
⏱️ 10 min - 14
After 1 hour and 30 minutes, carefully remove the covered pot roast from the oven. Add the chopped carrots and washed baby potatoes to the pot, distributing them around the beef.
⏱️ 5 min - 15
Cover the pot again and return it to the oven to continue cooking for another 1 hour to 1 hour and 30 minutes, or until the beef is fork-tender and the vegetables are cooked through.
⏱️ 90 min•🌡️ 325 - 16
While the pot roast finishes, prepare the mashed potatoes: Pass the cooked potatoes through a potato ricer into a separate pot. Add the melted butter and milk to the riced potatoes. Stir and mix until they become creamy mashed potatoes.
⏱️ 15 min - 17
Once the pot roast is finished cooking, remove it from the oven. The beef should be tender and easily pulled apart with a spoon. Remove and discard the herb bundle.
⏱️ 2 min - 18
To serve, place a scoop of the creamy mashed potatoes on a plate. Place a piece of the tender pot roast beef on top of the mashed potatoes. Spoon the cooked carrots, baby potatoes, and the rich braising liquid/sauce from the pot around the beef and mashed potatoes.
⏱️ 5 min - 19
Garnish the dish with chopped fresh herbs before serving.
⏱️ 1 min