Get ready to transform your dinner table with a mouthwatering pot roast that's so tender, it practically melts in your mouth! This classic American dish isn't just a meal—it's a culinary experience that promises to comfort, satisfy, and impress everyone at your dining table. Imagine succulent, slow-cooked beef paired with creamy, rustic smashed potatoes that will have your family and friends begging for seconds.
Prep Time: 20 mins
Cook Time: 3 hrs
Total Time: 3 hrs 20 mins
Cuisine: American
Serves: 6 servings
Ingredients
- 3 to 4 pounds pot roast
- 4 cups beef broth
- 4 carrots, chopped
- 4 potatoes, peeled and cubed
- 1 onion, quartered
- 2 cloves garlic, minced
- Salt and pepper to taste
- 2 tablespoons olive oil
Instructions
- Preheat your oven to 300°F (150°C). This low and slow cooking method will help tenderize the pot roast and develop rich flavors.
- Season the pot roast generously with salt and pepper on all sides. This will enhance the flavor of the meat as it cooks.
- In a large, oven-safe pot or Dutch oven, heat 2 tablespoons of olive oil over medium-high heat. Once the oil is hot, carefully add the pot roast to the pot.
- Sear the pot roast for about 4-5 minutes on each side, or until it develops a nice brown crust. This step adds depth of flavor to the final dish.
- Once the roast is browned, remove it from the pot and set it aside on a plate. In the same pot, add the quartered onion and minced garlic. Sauté for 2-3 minutes until the onion is translucent and fragrant.
- Return the pot roast to the pot, and add the beef broth. The broth should come about halfway up the sides of the roast. This will keep the meat moist during cooking.
- Add the chopped carrots around the pot roast. If desired, you can also add herbs like thyme or rosemary at this stage for additional flavor.
- Cover the pot with a lid and transfer it to the preheated oven. Let it cook for about
- 5 to 3 hours, or until the meat is fork-tender and easily pulls apart.
- While the pot roast is cooking, prepare the smashed potatoes. In a large pot, add the peeled and cubed potatoes and cover them with cold water. Add a pinch of salt to the water.
- Bring the water to a boil over high heat, then reduce to a simmer. Cook the potatoes for about 15-20 minutes, or until they are fork-tender.
- Once the potatoes are cooked, drain them and return them to the pot. Use a potato masher or fork to gently smash the potatoes, leaving some chunks for texture.
- Add salt, pepper, and a splash of olive oil or butter to the smashed potatoes. Mix well to combine and adjust the seasoning to taste.
- When the pot roast is done cooking, remove it from the oven and let it rest for about 10-15 minutes before slicing. This allows the juices to redistribute throughout the meat.
- Serve the sliced pot roast on a platter with the carrots and a generous ladle of the cooking broth. Plate the smashed potatoes alongside the roast, and enjoy your delicious meal!
Tips
- Choose the Right Cut: For the most tender pot roast, select cuts like chuck roast or bottom round that have good marbling.
- Searing is Non-Negotiable: Always take the time to brown your meat before slow cooking. This crucial step locks in flavor and creates a delicious crust.
- Low and Slow is the Golden Rule: Cooking at a low temperature (300°F) for several hours ensures the meat becomes incredibly tender and develops rich, deep flavors.
- Don't Rush the Resting: Letting your pot roast rest for 10-15 minutes after cooking allows the juices to redistribute, keeping the meat moist and flavorful.
- Enhance Your Broth: Consider adding herbs like thyme or rosemary to elevate the cooking liquid's complexity.
- Potato Perfection: When making smashed potatoes, leave some chunks for texture and don't overwork them to maintain a rustic appeal.
Nutrition Facts
Calories: kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
