Name: Fall Pot Roast with Creamy Mashed Potatoes
Prep time: 25 min
Cook time: 190 min
Total time: 215 min
Yield: 6 servings
Cuisine: American
Ingredients: 3 lb Chuck roast (The caption gives 2 1/2 or 3 lb; the creator uses 2 1/2 lb in the video. Pat dry.); 2 tsp Salt (For seasoning the roast); 2 tsp Black pepper (For seasoning the roast); 2 tsp Paprika (For seasoning the roast); 1 tsp Garlic powder (For seasoning the roast); 1 tsp Onion powder (For seasoning the roast); 1 tsp Dried oregano (For seasoning the roast); 0.5 tsp Cayenne pepper (For seasoning the roast); 2 tsp Brown sugar (For seasoning the roast); 1 tbsp Olive oil (For searing); 1 Yellow onion (Diced); 5 cloves Garlic (Minced); 2 tbsp Tomato paste; 1 cup Dry red wine; 2 cups Beef broth; 2 Bay leaves (Remove after the first 2 hours of baking); Fresh thyme (Some fresh thyme; remove after the first 2 hours of baking); 3 Carrots (Chopped); 3 Celery stalks (Chopped); 1.5 lb Baby potatoes (Washed); 2 cloves Garlic (Whole; roast with the vegetables, then remove and mash with the potatoes); 1 tbsp Butter (For the mashed potatoes); 0.25 cup Whipped cream cheese (Caption writes “1/4 cups”); 1 tsp Dijon mustard; 0.25 cup Grated Parmesan; 0.333 cup Milk (Caption specifies 1/3 cup); Salt (To taste, for the mashed potatoes); Black pepper (To taste, for the mashed potatoes); 1 tbsp Cornstarch (For slurry; mix with 1 tbsp cold water); 1 tbsp Cold water (For cornstarch slurry)

Steps

Pat the chuck roast dry. Mix together the salt, black pepper, paprika, garlic powder, onion powder, oregano, cayenne, and brown sugar, then season the roast on all sides.
Heat the olive oil in a heavy, oven-safe pot. Sear the roast for about 3–4 minutes per side, until browned all over. Remove it from the pot and set aside.
Add the diced onion and minced garlic to the pot. Mix briefly, then add the tomato paste and cook it for 5 minutes.
Pour in the red wine and stir until the tomato paste is incorporated. Bring the mixture to a simmer.
Return the roast to the pot. Add the beef broth, bay leaves, and fresh thyme.
Cover the pot and bake at 300°F (150 °C) (150°C (300 °F)) for 2 hours.
While the roast cooks, chop the carrots and celery.
After 2 hours, remove the bay leaves and thyme. Add the chopped carrots and celery, baby potatoes, and two whole garlic cloves.
Cover the pot and bake at 300°F (150 °C) (150°C (300 °F)) for 1 more hour.
Remove the potatoes and roasted garlic from the pot and place them in a mixing bowl. Add the butter, whipped cream cheese, Dijon mustard, grated Parmesan, milk, and salt and pepper to taste; mash and combine.
Use two forks to shred the meat. Mix the cornstarch with the cold water to make a slurry, then add it to the sauce to help thicken it.
Serve the shredded pot roast with the vegetables, sauce, and mashed potatoes.

Notes

The caption gives a chuck roast range of 2 1/2–3 lb; the creator says she uses 2 1/2 lb in the video. The caption does not specify an amount of fresh thyme, nor does it say how long to simmer the sauce after adding the cornstarch slurry.

Nutrition

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

Calories: 855
Protein: 65 g
Carbs: 34 g
Fat: 48 g
Fiber: 5 g

Where the calories come from

Chuck roast68%
Baby potatoes10%
Dry red wine4%
Whipped cream cheese4%
Olive oil2%
Everything else11%

dinner
main course
American
braised
oven-baked
fall
comfort food

Fall Pot Roast with Creamy Mashed Potatoes

Ingredients

Roast and seasoning

Braising liquid and vegetables

Mashed potatoes and thickener

Steps

Notes

Nutrition

Where the calories come from

Keep this recipe

Fall Pot Roast with Creamy Mashed Potatoes

Ingredients

Roast and seasoning

Braising liquid and vegetables

Mashed potatoes and thickener

Steps

Notes

Nutrition

Where the calories come from

Keep this recipe

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