Monday, April 12, 2010
Pot Roast with Mashed Potatoes
What could be more of a comfort food than Pot Roast and Mashed Potatoes?!! Yum.
The term "pot roast" can be used to describe either the cut of beef or the cooking method. A pot roast is usually browned then covered and braised with vegetables in some liquid. After cooking, the remaining liquid is often thickened or cooked down to make a gravy or sauce, and the meat might be served with potatoes or sliced and served over noodles. Pot roasts can be cooked on the stove top, in a crock pot or in the oven.
2 pound chuck roast
1 Tbsp. kosher salt
1 Tbsp. of pepper
1 Tsp. of garlic powder
2 Tbsp. of canola oil
1/2 pounds of baby carrots
2 small onions, sliced
1 can of beef broth
3 Tbsp. of flour
In a dutch oven, heat oil on medium. In a small bowl mix the salt, pepper, and garlic powder. Rub the mixture on the roast. Brown the roast on both side in the dutch oven. Once brown, remove. Add the carrots, onions, and beef broth. Return the roast back to the dutch oven. Cook at 325 for 3 1/2 hours. Remove the roast and vegetables. Place the dutch oven on stove top over medium heat. Add flour to thicken sauce. Cook until thick. Add more water if needed.
2 pounds russet potatoes, peeled and cut into large chunks
1 1/2 teaspoons kosher salt, plus more as needed
4 cloves peeled garlic, smashed
1/4 cup unsalted butter
3/4 cup whole milk
Freshly ground black pepper
In a large saucepan, combine the potatoes, 2 teaspoons salt, garlic and enough cold water to cover. Bring to a boil over high heat. Lower the heat to maintain a simmer and cook until fork tender, about 15 to 20 minutes. Drain the potatoes and garlic leaving just enough water in the pan to cover the bottom. Return the potatoes and garlic to the pan. Add the butter and mash until melted. In the microwave, heat the milk until just hot, but not boiling. Stir into the potatoes and season with salt and pepper, to taste. Serve immediately.