Pot Roast with Carrots, Mashed Potatoes, and Gravy

Ingredients

For the Braised Pot Roast and Carrots

• 3.5 to 4 lbs (1.6 to 1.8 kg) boneless beef chuck roast, well-marbled, patted completely dry
• 2 teaspoons kosher salt, divided
• 1 teaspoon freshly cracked black pepper
• 2 tablespoons neutral high-smoke-point oil (such as avocado, canola, or grapeseed oil)
• 2 large yellow onions, peeled and cut into thick wedges
• 4 cloves garlic, smashed and peeled
• 2 tablespoons tomato paste
• 1 cup (240 ml) dry red wine (such as Cabernet Sauvignon or Merlot) or additional beef broth
• 2.5 cups (600 ml) low-sodium beef stock
• 2 tablespoons Worcestershire sauce
• 4 sprigs fresh thyme
• 2 sprigs fresh rosemary
• 2 dried bay leaves
• 1.5 lbs (680 g) whole carrots, peeled and cut into 2-inch (5 cm) diagonal chunks

For the Creamy Mashed Potatoes

• 3 lbs (1.36 kg) Yukon Gold potatoes, peeled and cut into uniform 1.5-inch cubes
• 1 tablespoon kosher salt (for the boiling water), plus more to taste
• 6 tablespoons (85 g) unsalted butter, cut into pieces and softened
• 3/4 cup (180 ml) whole milk or heavy cream, warmed
• 1/2 teaspoon garlic powder (optional, for subtle depth)
• 1/4 teaspoon freshly ground white or black pepper

For the Pan Gravy

• 3 tablespoons unsalted butter, softened
• 3 tablespoons all-purpose flour
• Reserved braising liquid (approximately 2.5 to 3 cups)
• 1 teaspoon balsamic vinegar or Dijon mustard (to brighten the finish)

Instructions

Part 1: Prepare and Sear the Beef (Medium-High Heat)

1. Preheat and temper: Position an oven rack in the lower-middle position and preheat your oven to 300°F (150°C) . Take the beef chuck roast out of the refrigerator 20 minutes before cooking so it loses its chill. Pat the meat thoroughly dry with paper towels—any surface moisture will create steam and prevent a dark crust. Season generously all over with 1.5 teaspoons of kosher salt and 1 teaspoon of black pepper.
2. Sear the roast: Place a large, heavy-bottomed Dutch oven (at least 6 quarts) over medium-high heat and add the 2 tablespoons of neutral oil. Once the oil is shimmering and just beginning to wisp smoke, carefully lay the roast into the pot. Sear undisturbed for 5 to 6 minutes until a deep, mahogany-brown crust forms. Flip the roast and sear the other side for another 5 minutes , then use tongs to briefly sear the edges for 1 to 2 minutes per side. Transfer the seared beef to a clean plate and set aside.

Part 2: Build the Braising Base (Medium Heat)

1. Sauté the onions and garlic: Reduce the stovetop burner to medium heat . Add the onion wedges to the fat remaining in the Dutch oven (if the pot looks dry, add a splash of oil). Cook for 6 to 8 minutes , stirring occasionally, until the onions soften and pick up golden-brown edges. Add the smashed garlic cloves and 2 tablespoons of tomato paste, stirring constantly for 1 to 2 minutes until the tomato paste darkens to a brick-red color and smells sweet and toasted.
2. Deglaze the pot: Pour in the 1 cup of dry red wine while the pot is still hot. Increase the heat slightly to medium-high and use a wooden spoon to scrape up all the browned bits (fond) stuck to the bottom of the pot. Let the wine bubble and reduce by half, which takes about 4 to 5 minutes .
3. Submerge and season: Pour in the 2.5 cups of beef stock and 2 tablespoons of Worcestershire sauce. Nestle the seared beef roast—along with any accumulated juices on the plate—back into the liquid. The liquid should come roughly halfway to two-thirds up the sides of the meat; do not completely submerge it. Tuck the fresh thyme, rosemary, and bay leaves into the liquid around the meat.

Part 3: Slow-Braise in the Oven (Low Heat)

1. First stage of braising: Bring the liquid to a gentle simmer on the stovetop over medium heat , then immediately cover the Dutch oven with a tight-fitting lid. Transfer the pot to the preheated 300°F (150°C) oven. Bake undisturbed for 2 hours and 15 minutes .
2. Add the carrots: Carefully remove the Dutch oven from the oven using heavy oven mitts. Arrange the 1.5 lbs of cut carrots around the roast, pressing them down slightly so they are partially submerged in the hot braising liquid. Re-cover the pot tightly and return it to the 300°F (150°C) oven for an additional 45 to 60 minutes , until both the beef and the carrots offer zero resistance when pierced with a fork.

Part 4: Make the Creamy Mashed Potatoes (High to Medium Heat)

1. Boil the potatoes: During the final 30 minutes of the roast’s oven time, place the cubed Yukon Gold potatoes in a large saucepan and cover them with cold water by at least 1 inch. Add 1 tablespoon of kosher salt. Set over high heat and bring to a rolling boil. Once boiling, reduce the heat to medium to maintain a steady simmer and cook for 15 to 18 minutes , until the potatoes are completely tender when pierced with a paring knife.
2. Dry and mash: Drain the potatoes thoroughly in a colander, then return them to the warm pot over low heat for 1 minute , shaking gently to evaporate any lingering water. Remove from heat. Add the 6 tablespoons of softened butter and mash with a potato masher or pass through a ricer until smooth. Slowly fold in the warmed milk or cream, garlic powder, white pepper, and additional salt to taste until velvety. Cover with a lid to keep warm.

Part 5: Rest the Meat and Finish the Pan Gravy (Medium-Low Heat)

1. Rest the roast: Remove the finished Dutch oven from the oven. Use a slotted spoon and wide spatula to carefully transfer the tender beef and carrots to a warm serving platter. Tent loosely with aluminum foil to keep warm while resting for 10 to 15 minutes .
2. Strain and thicken the gravy: Discard the herb stems and bay leaves from the Dutch oven. Pour the remaining braising liquid through a fine-mesh strainer into a fat separator or a wide saucepan, pressing gently on the softened onions to extract all their flavor. Skim off the excess fat rising to the surface, leaving about 2 tablespoons of rich liquid fat for flavor.
3. Simmer the gravy: In a small bowl, mash the 3 tablespoons of softened butter and 3 tablespoons of flour together with a fork into a smooth paste (a beurre manié ). Place the strained braising liquid over medium heat until simmering. Whisk in the butter-flour paste one tablespoon at a time, whisking constantly until smooth. Reduce to medium-low heat and simmer for 4 to 5 minutes until the gravy thickens enough to coat the back of a spoon. Stir in 1 teaspoon of balsamic vinegar or Dijon mustard and adjust salt and pepper to taste.

To Serve

1. Slice or break the pot roast into generous, rustic chunks against the grain. Spoon a bed of creamy mashed potatoes onto each plate, arrange the sliced beef and braised carrots alongside, and ladle the warm pan gravy generously over the top.

Nutrition

Calories: 745 kcal · Protein: 52 g · Fat: 38 g Saturated Fat: 18 g · Carbohydrates: 46 g Dietary · Saturated Fat: 18 g Unsaturated · Fiber: 6 g · Sugar: 9 g · Sodium: 890 mg