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Plate of fork-tender pot roast with braised carrots and onions and brown gravy over creamy garlic mashed potatoes, sprinkled with parsley, fork beside

Pot Roast with Garlic Mashed Potatoes

A fork-tender Dutch oven pot roast braised low and slow in red wine and beef broth with carrots and celery, served over creamy garlic mashed potatoes.
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Prep Time 20 minutes
Cook Time 3 hours 40 minutes
Total Time 4 hours
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 850
Ingredients Method Notes

Ingredients
  

For the pot roast
  • 3 lb boneless beef chuck roast 1.4 kg
  • 2 tsp kosher salt plus more to taste
  • 1 tsp black pepper
  • 1 tbsp olive oil
  • 1 large yellow onion sliced
  • 5 cloves garlic chopped
  • 2 tbsp tomato paste
  • 3/4 cup dry red wine 180 ml
  • 2 to 3 cups low-sodium beef broth 480 to 720 ml
  • 1 tbsp Worcestershire sauce
  • 4 sprigs fresh thyme or 1/2 tsp dried
  • 1 small sprig fresh rosemary
  • 1 bay leaf
  • 1 lb carrots cut into 2-inch pieces
  • 2 ribs celery cut into 2-inch pieces
For the garlic mashed potatoes
  • 2 1/2 lb Yukon Gold potatoes peeled and cut into 2-inch chunks
  • 6 cloves garlic peeled, whole
  • 4 tbsp butter
  • 3/4 cup whole milk warmed
  • salt to taste
Optional gravy thickener
  • 2 tbsp butter softened
  • 2 tbsp all-purpose flour

Method
 

  1. Heat the oven to 300°F (150°C). Pat the roast dry and season all over with salt and pepper.
  2. Heat the oil in a Dutch oven over medium-high heat. Sear the roast 4 to 5 minutes per side until deeply browned, then brown the edges. Set aside.
  3. Lower the heat to medium. Cook the onion until soft and golden, about 12 minutes. Add the garlic for 1 minute, then the tomato paste for 2 minutes.
  4. Add the wine, scrape up the browned bits and simmer until reduced by about half.
  5. Return the roast and juices to the pot. Add the Worcestershire sauce, thyme, rosemary and bay leaf, and enough broth to come halfway up the roast. Bring to a simmer, cover and braise in the oven for 2 hours.
  6. Add the carrots and celery around the roast. Cover and braise 1 to 1 1/2 hours more, until the meat is fork-tender.
  7. Meanwhile, simmer the potatoes and garlic in salted water until tender, 15 to 20 minutes. Drain, then mash with the butter and warm milk. Season with salt.
  8. Transfer the beef and vegetables to a platter. Discard the herbs, skim the fat and season the liquid. For a thicker gravy, whisk in the butter-flour paste and simmer 5 to 8 minutes.
  9. Serve the pot roast and vegetables over the mashed potatoes with the gravy.

Notes

Storage: refrigerate the meat, vegetables and liquid together for up to 3 to 4 days, or freeze for up to 3 months. Reheat gently, covered, with a splash of broth.
Without wine: use more beef broth and add 1 tbsp red wine vinegar at the end.
Slow cooker: sear and deglaze on the stove, then cook on low for 8 to 9 hours.
Nutrition is an estimate based on standard ingredient values, including the mashed potatoes, not a laboratory analysis.