I usually include my potatoes in with the pot roast but this time decided to do garlic mashed potatoes to serve with the roast. I have included both recipes in this post.
Let's Start with the Garlic Mashed Potatoes. Mashed potatoes flavored with roasted garlic, is comfort food at it's best. The addition of rich sour cream gives this homey dis a creamy twist.
Garlic Mashed Potatoes
Ingredients
- 2 pounds yukon gold potatoes peeled & cut into 2" chunks
- 4 garlic cloves peeled and halved
- 1/2 cup sour cream
- 2 tablespoon butter
- 1/8 tsp pepper
- 1/8 tsp salt
- Fresh chives Instructions
- Bring a large pot of salted water to a boil. Place the diced potatoes and garlic inside the pot. Cook covered until the potatoes are tender, about 16-20 minutes.
- Drain and the return the potatoes and garlic to the pan. Add the sour cream, vegetable broth and butter.
- Mash the potatoes until smooth or until your desired consistency. Season with salt and pepper to taste.
Cut Chives into small pieces . Sprinkle over potatoes. (I mixed some in to the potatoes then sprinkled the rest on top)
Pot roast is a braised beef dish made by browning a roast-sized piece of beef before slow cooking the meat in a covered dish, sometimes with vegetables, in or over liquid. The pot roast has roots in France.- Pot Roast
Ingredients
One 4- to 5-pound chuck roast2 tablespoons olive oil2 whole onions, peeled and halved6 to 8 whole carrots, unpeeled, cut into 2-inch pieces1 cup red wine, optional3 cups beef broth2 or 3 sprigs fresh rosemary2 or 3 sprigs fresh thyme
Salt and pepper to taste
- Preheat the oven to 275 degrees F.
- Generously salt and pepper the chuck roast.
- Heat the olive oil in large pot or Dutch oven over medium-high heat. Add the halved onions to the pot, browning them on both sides. Remove the onions to a plate.
- Throw the carrots into the same very hot pot and toss them around a bit until slightly browned, about a minute or so. Reserve the carrots with the onions.
- If needed, add a bit more olive oil to the pot. Place the meat in the pot and sear it for about a minute on all sides until it is nice and brown all over. Remove the roast to a plate.
- With the burner still on high, use either red wine or beef broth (about 1 cup) to deglaze the pot, scraping the bottom with a whisk. Place the roast back into the pot and add enough beef stock to cover the meat halfway.
- Add in the onions and the carrots, along with the fresh herbs.
- Put the lid on, then roast for 3 hours for a 3-pound roast. For a 4 to 5-pound roast, plan on 4 hours. The roast is ready when it's fall-apart tender.
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