Name: Cheddar Garlic Mashed Potatoes with Crock-Pot Pot Roast, Asparagus, and Garlic Bread
Prep time: 35 min
Cook time: 300 min
Total time: 335 min
Yield: 6 servings
Cuisine: American
Ingredients: 3 lb chuck roast (Season with salt and pepper before searing); 2 tbsp avocado oil (For searing); 1 packet savory pot roast seasoning packet; 2 tsp garlic powder (For the pot roast; additional garlic powder is used in the potatoes, asparagus, and garlic butter); 2 tsp onion powder (For the pot roast; additional onion powder is used for the asparagus); 1 tsp smoked paprika; 1 tsp Italian seasoning; 1 tsp Mrs. Dash seasoning; 0.25 cup red wine (A couple of splashes); 1 cup beef broth; 1 onion (Diced); 2 stalks celery (Diced); 3 carrots (Diced); 0.5 cup pepperoncini peppers; 1 stick butter (Almost a whole stick for the roast); 1 sprig rosemary; 1 sprig thyme; 7 russet potatoes (Boil until fork tender); 4 tbsp butter (For the mashed potatoes); 4 oz whipped cream cheese; 0.5 cup sour cream; 2 tbsp garlic puree (For the potatoes); 0.25 cup heavy cream (Add a little while mashing); 1 cup cheddar cheese (Mix into the potatoes after setting aside a cheese-free portion); 1 lb asparagus; 1 tbsp olive oil (For sautéing the asparagus); 1 tsp lemon pepper seasoning; 2 cloves garlic (Minced, for the asparagus); 2 French baguettes (Sliced); 4 tbsp butter (For the garlic butter spread)

Steps

Season the chuck roast with salt and pepper on all sides.
Heat avocado oil in a large skillet over high heat. Sear the roast for about 5 minutes on each side, until well browned.
Transfer the seared roast to a crock pot.
Add the pot roast seasoning packet, garlic powder, onion powder, smoked paprika, Italian seasoning, Mrs. Dash, red wine, beef broth, additional salt and pepper, diced onion, diced celery, diced carrots, pepperoncini peppers, butter, rosemary, and thyme to the crock pot.
Cover the crock pot and cook on high for 5 hours, until the roast is very tender and juicy.
Meanwhile, boil the russet potatoes until fork tender, so a fork passes into them easily.
Drain the potatoes and add butter, whipped cream cheese, sour cream, garlic puree, garlic powder, salt, and pepper.
Mash the potatoes until smooth or to your preferred texture. Add a little heavy cream while mashing to loosen them.
Set aside a portion of the mashed potatoes for anyone who does not want cheese. Mix cheddar cheese into the remaining potatoes.
Sauté the asparagus in olive oil until almost done.
Add lemon pepper, garlic powder, onion powder, and minced garlic to the asparagus, and continue cooking until finished.
For the garlic butter, mix softened butter with garlic puree, garlic powder, salt, and parsley.
Slice the French baguettes and spread the garlic butter over the cut surfaces.
Place the buttered baguette slices in a 350°F (180 °C) oven for about 5 minutes, until toasted and hot.
Serve the tender pot roast with the cheddar garlic mashed potatoes, sautéed asparagus, and garlic bread.

Notes

The source does not provide exact quantities for most seasonings, vegetables, dairy ingredients, or garlic bread components; those amounts are practical estimates. The creator originally considered using the oven for the roast but used a crock pot to avoid heating the house.

Nutrition

These are estimates per serving, worked out from the ingredients.

Calories: 1543
Protein: 69 g
Carbs: 101 g
Fat: 97 g
Fiber: 10 g

Where the calories come from

Chuck roast35%
French baguettes15%
Russet potatoes10%
Butter9%
Cheddar cheese5%
Everything else27%

main
comfort food
slow-cooked
crock-pot
pot roast
side dish
vegetarian side
family dinner

Cheddar Garlic Mashed Potatoes with Crock-Pot Pot Roast, Asparagus, and Garlic Bread

Ingredients

Steps

Notes

Nutrition

Where the calories come from

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