tender pot roast with mashed potatoes, celery, and carrots


• 1 (3 to 4-pound) beef chuck roast
• Salt and pepper to taste
• 2 tablespoons olive oil
• 1 onion, chopped
• 4 cloves garlic, minced
• 2 cups beef broth
• 1 cup red wine (optional)
• 2 sprigs fresh thyme
• 2 sprigs fresh rosemary
• 4 large carrots, peeled and cut into chunks
• 4 stalks celery, cut into chunks
• 4 large potatoes, peeled and cut into chunks
• 2 tablespoons butter
• 1/2 cup milk
• Salt and pepper to taste


1. Preheat your oven to 325°F (165°C).
2. Season the chuck roast generously with salt and pepper on all sides.
3. Heat the olive oil in a large Dutch oven or oven-safe pot over medium-high heat. Add the chuck roast and sear on all sides until browned, about 3-4 minutes per side. Remove the roast from the pot and set aside.
4. In the same pot, add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute.
5. Pour in the beef broth and red wine (if using), and scrape up any browned bits from the bottom of the pot.
6. Return the chuck roast to the pot and add the fresh thyme and rosemary sprigs.
7. Cover the pot with a lid and transfer it to the preheated oven. Cook for 2 1/2 to 3 hours, or until the meat is tender and falling apart.
8. About 30 minutes before the roast is done, add the carrots, celery, and potatoes to the pot. Cover and continue cooking until the vegetables are tender.
9. Once the roast and vegetables are cooked, remove them from the pot and set aside. Discard the thyme and rosemary sprigs.
10. To make the mashed potatoes, boil the peeled and chopped potatoes in salted water until tender, about 15-20 minutes. Drain the potatoes and return them to the pot. Add the butter and milk, and mash until smooth. Season with salt and pepper to taste.
11. Serve the tender pot roast with mashed potatoes, celery, and carrots, along with any pan juices from the pot. Enjoy!

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