Description
Indulge in this heartwarming beef and potatoes recipe that combines tender, savory chuck roast with creamy mashed potatoes. Perfect for family gatherings or cozy weeknight dinners, this dish evokes nostalgia with every bite. The rich flavors meld together, creating an inviting aroma that will have everyone gathered around the table.
Ingredients
Scale
- 2 lbs beef chuck roast
- 4 medium Yukon Gold potatoes (about 2 lbs), peeled and quartered
- 1 large onion, finely chopped
- 3 medium carrots, chopped
- 4 cloves garlic, minced
- 4 cups low-sodium beef broth
- 2 tsp fresh thyme, chopped
- 2 tsp fresh rosemary, chopped
- Salt and pepper to taste
- 2 tbsp olive oil
- ¼ cup butter
- ½ cup heavy cream
Instructions
- Heat olive oil in a large pot over medium-high heat. Sear the beef chuck roast until browned on all sides (approximately 4-5 minutes per side). Remove from pot.
- Add chopped onions, garlic, and carrots to the pot; sauté for about 3 minutes until softened.
- Return the beef to the pot and stir in the beef broth. Season with thyme, rosemary, salt, and pepper. Cover and simmer on low for about 3-4 hours or until fork-tender.
- Meanwhile, boil quartered potatoes in salted water until soft (about 15-20 minutes). Drain and mash with butter and heavy cream until smooth.
- Serve slices of beef alongside fluffy mashed potatoes.
- Prep Time: 15 minutes
- Cook Time: 3 hours
- Category: Main
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: Approximately 1 cup (240g)
- Calories: 450
- Sugar: 4g
- Sodium: 550mg
- Fat: 26g
- Saturated Fat: 10g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 85mg