Classic Pot Roast with Mashed Potatoes and Glazed Carrots Recipe

Classic Pot Roast with Mashed Potatoes and Glazed Carrots Recipe

Ingredients:

• For the Pot Roast:
  • 3-4 lbs beef chuck roast
  • 2 tablespoons vegetable oil
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 2 cups beef broth
  • 1/2 cup red wine (optional)
  • 2 tablespoons Worcestershire sauce
  • 2 bay leaves
  • 1 teaspoon dried thyme
  • 4 carrots, peeled and cut into chunks
  • 2 celery stalks, cut into chunks
  • Salt and pepper, to taste
• For the Mashed Potatoes:
  • 2 lbs potatoes, peeled and quartered
  • 1/2 cup milk
  • 4 tablespoons butter
  • Salt and pepper, to taste
• For the Glazed Carrots:
  • 4 carrots, peeled and sliced
  • 2 tablespoons butter
  • 2 tablespoons brown sugar
  • 1/4 cup orange juice
  • Salt and pepper, to taste

Equipment:

• Large pot or Dutch oven
• Potato masher

Instructions:

1. Brown the Roast:
   • Heat the vegetable oil in a large pot or Dutch oven over medium-high heat. Season the roast with salt and pepper and sear it until browned on all sides, about 4-5 minutes per side.
   • Remove the roast and set aside.
2. Sauté Vegetables:
   • In the same pot, add the chopped onion and garlic, cooking until softened, about 3 minutes.
3. Deglaze and Cook the Roast:
   • Add the red wine (if using) to deglaze the pot, scraping up any browned bits. Add the beef broth, Worcestershire sauce, bay leaves, and thyme.
   • Return the roast to the pot. Cover and simmer on low heat for about 3 hours, or until the meat is tender.
4. Cook Vegetables:
   • Add the carrots and celery to the pot during the last 45 minutes of cooking.
5. Prepare the Mashed Potatoes:
   • While the roast cooks, boil the potatoes in salted water until tender, about 20 minutes. Drain and return to the pot.
   • Add milk and butter to the potatoes and mash until smooth. Season with salt and pepper to taste.
6. Make Glazed Carrots:
   • In a skillet, melt butter over medium heat. Add the sliced carrots and sauté until tender.
   • Stir in brown sugar and orange juice, cooking until the carrots are glazed and the sauce has thickened. Season with salt and pepper.
7. Serve:
   • Slice the roast and serve with the mashed potatoes and glazed carrots. Spoon some of the cooking juices from the pot roast over the meat.

This dish is perfect for a comforting meal on a chilly day, providing rich, savory flavors that are sure to satisfy. Enjoy your cooking!