Description
A comforting dish with tender beef slow-cooked in savory gravy, served over creamy mashed potatoes.
Ingredients
Scale
- 2 1/2–3 pounds chuck roast
- 2 1/2–3 teaspoons kosher salt
- 2 teaspoons black pepper
- 2 tablespoons olive oil
- 1 large sweet yellow onion
- 3 large carrots
- 2–3 cloves garlic, minced
- 1 tablespoon tomato paste
- 2 cups low-sodium beef broth
- 2 teaspoons Worcestershire sauce
- 1 bunch fresh thyme sprigs
- 2 bay leaves
- 1/2–1 tablespoon Dijon mustard
- 2 1/2 pounds russet potatoes
- 3/4 cup heavy cream
- 4 tablespoons unsalted butter
- 4 ounces cream cheese
- Salt and black pepper to taste
Instructions
- Preheat your oven to 325°F (162°C).
- Season the chuck roast generously with kosher salt and black pepper.
- In a Dutch oven, heat olive oil over medium-high heat and sear the meat on all sides until browned.
- Transfer the roast to a plate to rest.
- Add onions and carrots to the pot, cooking until caramelized.
- Stir in garlic and tomato paste, cooking briefly until fragrant.
- Pour in beef broth and Worcestershire sauce, scraping the bottom of the pot.
- Return the roast to the pot with thyme and bay leaves.
- Cover and bake for about 2 hours, until the meat is fork-tender.
- Meanwhile, boil peeled, cubed potatoes until tender. Drain and mash with cream, butter, and cream cheese until smooth. Season with salt and pepper.
- Shred the roast and serve over mashed potatoes, topped with gravy.
Notes
For lighter alternatives, consider low-sodium vegetable broth or dairy-free options.
- Prep Time: 15 minutes
- Cook Time: 120 minutes
- Category: Main Course
- Method: Braising
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 700
- Sugar: 6g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 90mg