Pot Roast
Pot Roast has to be the ultimate comfort food. This is one of my all time favourite recipes and it is guaranteed to be a show stopper at your next Sunday dinner. It is cooked low and slow, leaving the beef so incredibly tender that it truly melts in your mouth. Serve this over a bed of whipped mashed potatoes for a match made in heaven, and I promise this will be your new go-to Pot Roast recipe to serve your family and friends.
Servings: 4 people
Equipment
- 1 Dutch Oven or large oven safe heavy pot/pan
Ingredients
Beef Blade Roast:
- 2-2.5 lb beef blade roast boneless
- 2 tbsp olive oil
- 2 tbsp butter
- 6 cloves garlic 4 in the roast, 2 in the pan
- 4 carrots roughly chopped
- 4 large celery roughly chopped
- 1 yellow onion roughly chopped
- 3 tbsp tomato paste
- 4 cups beef stock low sodium
- 3/4 cup red wine cabernet sauvignon
- 2 bay leaves
- handful fresh thyme
- handful fresh sage
- salt
- pepper
- onion powder
- garlic powder
- green onions garnish, optional
Mashed Potatoes:
- 7-8 medium sized russet potatoes peeled, chopped in half
- 1/2 cup butter
- 1/2 cup heavy cream
- 1 tsp salt or to taste
Instructions
Beef Blade Roast:
- Begin by setting your oven to 325 °F.
- To your beef, add a small splash of olive oil and rub it in, coating all sides.
- Season both sides generously with salt, pepper, onion powder, and garlic powder. Be sure to coat the sides of the beef as well.Tip: watch the video above if you would like a visual.
- Let your beef sit while you chop your carrots, celery, and onion.
- Make four small slits to the top of your beef and nestle in four whole cloves of garlic. Keep the other two aside.
- To a large oven safe pot, preferably a dutch oven, add your olive oil and set to medium/high heat.
- Add your beef and sear on each side for 4-5 minutes until a golden crust starts to appear. Be sure to also sear the sides of the beef to ensure it's all evenly browned.
- Just before removing the beef, add your butter and baste the top by scooping up the melted butter and pouring it over the top.
- Remove the beef from the pot and set aside for a couple minutes.
- To the same pot, add your carrots, celery, onion and two cloves of garlic.Let sauté for 4-5 minutes on medium heat.
- Add your tomato paste and cook for another 2 minutes or until the tomato paste becomes a dark red colour.
- Deglaze with your red wine and let simmer for 2-3 minutes, or until the wine has reduced by half and has slightly thickened.
- Add your stock and return your beef back to the middle of the pot.
- Add your bay leaves, fresh thyme and fresh sage.
- Cover and roast in the oven for 2.5-3 hours, flipping the beef halfway through cook time.Tip: the beef will be ready once you can shred it easily with two forks.
- Remove beef gently from the pot and strain your veggies so you are left with just the gravy.
- Add your gravy to a small saucepan and bring to a light simmer for 5-7 minutes, removing some of the fat from the top.Tip: you can add a cornstarch slurry to the gravy if you want it to thicken slightly, by mixing 1 tbsp of cornstarch and 1 tbsp of water. Add the slurry to the gravy and let simmer for 2-3 minutes, or until slightly thickened. Tip: save the veggies to eat along side your roast, or discard.
- Scoop your mashed potatoes onto a serving plate, followed by a generous piece of your beef.
- Pour over a ladle of gravy and garnish with fresh parsley or green onions.
- Enjoy!
Mashed Potatoes:
- Peel and cube your potatoes.
- Add potatoes to a large pot and fill with cold water.Ensure the water covers the potatoes by at least 1 inch.
- Boil for 15-20 minutes, or until fork tender.
- To a small saucepan set to low/medium heat, add your heavy cream and butter.Mix until just melted. About 2 minutes.
- Drain the water from the cooked potatoes, return the potatoes back to the hot pot, add your cream and butter mixture followed by the salt.
- Using a potato masher, mash your potatoes until whipped and smooth. Don't over mix.
- Taste for any additional seasoning.
- Serve right away.
Nutrition
Calories: 1111kcal | Carbohydrates: 86g | Protein: 65g | Fat: 55g | Saturated Fat: 29g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 19g | Trans Fat: 1g | Cholesterol: 239mg | Sodium: 4897mg | Potassium: 3207mg | Fiber: 8g | Sugar: 11g | Vitamin A: 11883IU | Vitamin C: 134mg | Calcium: 790mg | Iron: 10mg
