Sunday Pot Roast with Mashed Potatoes

Name: Sunday Pot Roast with Mashed Potatoes
Prep time: 25 min
Cook time: 8 h
Total time: 8 h 25 min
Yield: 6 servings
Cuisine: American
Ingredients: 3 to 4 lb boneless beef chuck roast; 2 tsp kosher salt and 1 tsp black pepper; 2 tbsp olive oil; 1 large onion, cut into wedges; 4 carrots, cut into 2-inch pieces; 4 cloves garlic, smashed; 2 tbsp tomato paste; 1 cup beef broth; 1 tbsp Worcestershire sauce; 2 sprigs fresh thyme (or 1 tsp dried); 3 lb Yukon Gold potatoes, peeled and quartered; 6 tbsp butter and 3/4 cup warm milk

A chuck roast cooks low and slow with onions and carrots until it falls apart, then goes over a pile of buttery mashed potatoes with the cooking juices spooned on top.

Prep25 min

Cook8 hr

Total8 hr 25 min

Serves6

What you'll need

7-quart slow cookerFor low-and-slow cooking

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12-inch cast-iron skilletFor searing and oven finishes

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8-inch chef's knifeFor all the chopping

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Ingredients

3 to 4 lb boneless beef chuck roast

2 tsp kosher salt and 1 tsp black pepper

2 tbsp olive oil

1 large onion, cut into wedges

4 carrots, cut into 2-inch pieces

4 cloves garlic, smashed

2 tbsp tomato paste

1 cup beef broth

1 tbsp Worcestershire sauce

2 sprigs fresh thyme (or 1 tsp dried)

3 lb Yukon Gold potatoes, peeled and quartered

6 tbsp butter and 3/4 cup warm milk

Steps

Pat the roast dry and season it all over with the salt and pepper.

Heat the oil in a large skillet over medium-high heat. Brown the roast well on every side, about 4 minutes per side. Move it to the slow cooker.

Lower the heat, stir the tomato paste into the skillet for 1 minute, then pour in the broth and Worcestershire and scrape up the browned bits. Pour this over the roast.

Tuck the onion, carrots, garlic and thyme around the meat. Cover and cook on low for 8 hours (or high for 5) until the beef pulls apart with a fork.

About 30 minutes before serving, boil the potatoes in salted water until very tender, about 18 minutes. Drain, then mash with the butter and warm milk. Season with salt.

Pull the beef into large pieces. Serve over the potatoes with the vegetables and plenty of the juices.

TipLeftovers keep 4 days in the fridge. The beef makes great sandwiches with a little horseradish.