This hearty pot roast is cooked slowly in a tomato and white wine beef broth with winter vegetables like celery, leeks and carrots and served over creamy mashed potatoes. It's perfect for those deeply cold winter days. It’s the sort of dish that we’ll only make one or two times a year because it takes a while to make and you can’t always nurse a pot on the stove or oven all day. The big upside is that it will leave you with enough leftovers for another meal or two. This one in particular is decadent especially with the mashed potatoes made with half a cup of butter, but it’s pretty darn satisfying on a cold winter evening.
Pot Roast and Creamy Mashed Potatoes
This hearty pot roast is cooked slowly in a tomato and white wine beef broth with winter vegetables like celery, leeks and carrots and served over creamy mashed potatoes.
Ingredients
Pot Roast
- 3-4 lbs boneless beef chuck roast
- ½ teaspoon salt
- 2+ tablespoon olive oil
- 1 medium onion, diced
- 4 celery stalks, sliced
- 2 leeks, sliced
- 3 cloves garlic, minced
- 1 tablespoon tomato paste
- 1 cup white wine
- 2 cups beef broth
- 1 small package baby carrots (1 lb)
- 1 tablespoon red wine vinegar
Creamy Mashed Potatoes
- 6 large red potatoes
- ½ cup butter
- ¼-½ cup milk
- salt to taste
Instructions
- Sprinkle salt over the entire roast and gently pat in. Let sit for 30 minutes.
- Heat a Dutch Oven to medium heat, add a couple tablespoons olive oil, and sear the roast on all sides. Remove and set aside.
- Turn the heat to medium low, add a couple more tablespoons olive oil. Add the onions, celery and leeks and cook, stirring for about 8-10 minutes. Add the garlic, stir. Add the tomato paste, stir and cook for 1-2 minutes.
- Add the white wine and cook for 5 minutes. Add the pot roast back to the pot, along with the beef broth and baby carrots.
- Preheat oven to 325° F. Cover and bake for 2 ½ hours.
- Remove the pot roast and the vegetables from the Dutch oven. On the stovetop bring the sauce to a simmer and cook for about 5 minutes until somewhat reduced (about 2 cups). Add the red wine vinegar, stir to combine and cook for another couple of minutes.
- Separately, peel and dice the potatoes. Add to a small pot, cover with water and boil until fork-tender, about 15 minutes. Drain. Add the butter and milk and mash. Add salt to taste.
- On a cutting board, remove any extra fat from the roast and cut or slice into pieces. It will be falling apart and difficult to slice into perfectly shaped slices, but do your best to slice/cut it up into pieces. Add the meat and the vegetables back to the Dutch oven. Stir to combine and warm through.
- Serve over mashed potatoes.
Nutrition
Calories: 879kcal | Carbohydrates: 48g | Protein: 58g | Fat: 51g | Saturated Fat: 24g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 23g | Trans Fat: 2g | Cholesterol: 224mg | Sodium: 962mg | Potassium: 2227mg | Fiber: 7g | Sugar: 9g | Vitamin A: 11511IU | Vitamin C: 27mg | Calcium: 141mg | Iron: 9mg
Have you tried this recipe? Leave a comment below and share a photo on instagram and tag @elleandpear or #elleandpear. I'd absolutely love to hear from you and see what you're making!
Adapted from the Ultimate Pot Roast from Taste of Home.
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