Description
This Braised Chuck Roast with Mashed Potatoes is the ultimate comfort food. Juicy, fall-apart tender beef slow-cooked with aromatics, served over creamy, buttery mashed potatoes for a hearty, soul-warming meal.
Ingredients
Scale
- 3 pounds chuck roast, boneless
- 2 large yellow onions, sliced
- 4 garlic cloves, minced
- 3 large carrots, chopped
- 2 celery stalks, chopped
- 4 cups beef broth
- 2 tablespoons tomato paste
- 4 sprigs fresh thyme
- 2 bay leaves
- Salt and black pepper, to taste
- 2 tablespoons olive oil
- 2 pounds russet potatoes, peeled and cubed
- 6 tablespoons butter
- 3/4 cup milk, warm
- Salt, to taste
Instructions
- Preheat oven to 325°F. Heat olive oil in a Dutch oven over medium-high heat.
- Season chuck roast with salt and pepper. Sear on all sides until browned, then set aside.
- Add onions, garlic, carrots, and celery to the pot. Sauté until softened, about 6 minutes. Stir in tomato paste.
- Pour in beef broth, add thyme and bay leaves, and stir. Return the roast to the pot.
- Cover and transfer to oven. Braise for 3 to 3.5 hours, until meat is fork-tender.
- Meanwhile, boil potatoes in salted water until tender. Drain, mash with butter and warm milk. Season to taste.
- Remove roast from oven, discard herbs, and shred beef. Stir into gravy.
- Serve shredded beef and gravy over mashed potatoes. Garnish as desired.
Notes
- Brown the roast well for maximum flavor.
- Use a fat separator to skim excess grease from the gravy.
- Mashed potatoes can be made ahead and reheated with a splash of milk.
Nutrition
- Serving Size: 1 plate
- Calories: 610
- Sugar: 5g
- Sodium: 640mg
- Fat: 32g
- Saturated Fat: 14g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 5g
- Protein: 40g
- Cholesterol: 125mg
Keywords: braised chuck roast, mashed potatoes, comfort food, slow cooked beef, sunday dinner