• Morgan

Beef Pot Roast With Mashed Potatoes, Veggies and Gravy

We were planning to have a nice little family dinner at home with my mom on a Sunday. What's more traditional than a pot roast with carrots, celery root and mashed potatoes with gravy!? YUM!!


Here is what you need:


4lb chuck roast

1 cup red wine (pino noir or cabernet sauvignon)

4-6 cups Beef Stock


2 medium carrots

1 celery root

1 turnip


1 container mushrooms

1 onion


Gravy:

2 Tablespoons butter

2 Tablespoons flour


Mashed Potatoes:

+/- 4 large potatoes

1 bulb garlic roasted

2 Tablespoons sour cream

2 Tablespoons heavy cream

1 Tablespoon butter

salt & pepper to taste



First wrap all the potatoes and a sprinkle of salt individually in tin foil. Peel the garlic and sprinkle it with olive oil and season with salt and pepper. Wrap in tin foil and roast garlic in the oven on 375 for about 15 minutes and the potatoes about an hour or until soft (you can roast it with the meat).




While your potatoes and garlic are roasting, chop up your root veggies so they are even chunks (about 1" square or slightly bigger).


Dice your onion and garlic



Generously season with salt, pepper and lightly flour your meat.



Heat up your pan with some oil. Heat evenly on medium high until oil begins to shimmer


Add the roast and brown on all sides.



Once your meat is browned, remove it from the pan and sautee' your mushrooms.


Once your mushrooms are a nice golden, even brown, remove them & set aside.



Now toss in your onion & garlic and stir them around until they get translucent.


Add roast and mushrooms back to the pan and top with a sprig of rosemary. Add red wine and enough beef stock so that the liquid line falls just below the top of the roast. Place the roast in your oven covered and cook for approx 4 hours or until fork tender.



When the roast is fork tender, remove it from the pan, cover with foil and set aside.


Pour the remaining liquid through a strainer into a bowl. Place butter and flour into bare pot and fry on medium until golden brown. Slowly wisk back strained pot roast liquid until you achieve the desired gravy consistency. Keep heated on lowest setting covered.


Increase oven temp to 425. Toss vegetables with a very small amount of truffle oil (maybe 1/2 tsp) and some regular olive oil.


Spread them out on a baking tray lined with tin foil. Once they are evenly spaced out, sprinkle with salt & pepper.



Place the veggies in the oven & roast until golden & tender, about 45 minutes.


When your veggies are ready, place roast into simmering gravy and cover. Mash up your potatoes with some butter, a splash of cream and all of your roasted garlic. Plate roast and gravy on serving platter and enjoy!







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