Pot Roast, Veggies & Creamy Mashed Potatoes

It was a Friday night and while yes we could have gone out for dinner, I decided to make a comforting, stick to your ribs kinda meal for us. Pot Roast is one of those meals that really doesn't take too much time or dishes to throw together. This version was so tasty, rich & flavorful and the mashed potatoes are to die for. Here's how I made it...

Pot Roast, Veggies & Creamy Mashed Potatoes

Pot Roast

Serves 6 

Pot Roast & Veggies

ingredients

• 3 lb chuck roast

• 2 Tbsp EVOO

• 2 onions, peeled and halved

• 8 carrots, cut into 2" slices (unpeeled)

• 2 1/2 cups beef stock

• 3 fresh rosemary sprigs

• 1 Tbsp dried thyme

• Kosher Salt & Freshly Cracked Black Pepper

directions

1. Preheat the oven to 275º. Generously salt the roast on both sides. Heat a large dutch oven over medium high heat. Add the EVOO and let is get really hot. Add the onions to the pot and brown on both sides, about a minute or two. Remove, set aside. Add the carrots and brown them, remove and set aside. Add another TBSP EVOO to the pot and add pepper to the roast. Sear the roast about 1 minute per side (it's important your dutch oven is super hot). Remove the roast and set aside on a plate.

2.  Deglaze the pan by adding 1 cup of beef stock, using a metal spatula loosen up the brown bits on the bottom. Place the meat back in the pot, following by the veggies. Place herbs in juices under the meat.

3. Cover the pot and roast in the oven for 3-3 1/2 hours until nice and tender. You can either carve the meat of use two forks to shred it. Place the meat back in the dutch oven to soak up more broth until you are ready to serve. Serve the meat & veggies on a bed of these creamy mashed potatoes...

Creamy Mashed Potatoes

Serves 4 

Creamy Mashed Potatoes

ingredients

• 5 lbs potatoes, peeled and cut into halves and/or fourths

• 12 Tbsp Butter, softened plus 4 tbsp

• 8 oz cream cheese, softened

• 1/2 cup half + half (at room temp)

• 1/2 tsp Lawry's seasoned salt

• Kosher Salt & Freshly Cracked Black Pepper

directions

1. Bring a large pot of water to a slow boil over medium high heat. Add the potatoes to the pot and increase the heat to high and bring to a full boil. Cook for 20-30 minutes until they are fork tender. Drain and return to the hot pot. With a masher, mash them over low heat to allow steam to escape. Mash until all lumps are gone and turn off the heat. Add the butter, cream cheese and half and half. Stir until well combines. Add the seasonings and taste, adjusting if necessary. 

2. Spread the potatoes in a buttered 2 quart baking dish. Dot the top with the remaining 4 Tbsp butter. Bake at 350º for 25 minutes covered tightly with foil. 

Enjoy!

This recipe was adapted from Pioneer Woman.