Pot Roast with Garlic Mashed Potatoes

I do not have a step by step picture blog for you today. Do no worry, you will not need it.  This recipe is simple.

WARNING! If you are on a diet you might not enjoy reading this...I love butter and cream!


Ingredients:

For the Roast

Roast (I am not sure the exact cut I used but it was about three pounds)

Beef Stock
2 medium onions (Or more depending on if you like them)
Carrots or other vegetables.
Olive Oil
Fresh Herbs (I used Thyme because it was all I had at the time)
Salt
Black Pepper


Garlic Mashed Potatoes

Gold Potatoes (I used about two and a half pounds)
Garlic (I used about 6 cloves, you can use more or less depending on how much you like garlic)
Butter (I used one stick)
Salt and Pepper to taste
1/4 to 1/2 Heavy Whipping Cream

First off you need to wash your vegetables and peel the onions.  Cut the onions into quarters. I found this to be a good time to get the roast ready as well. Put the Roast on a flat surface and pat it dry with paper towels.  Salt and Pepper all sides rubbing the seasoning in.  Use as much or as little as you like.  You want all of you food ready for cooking before you move on.

Preheat Oven to 275

Heat up some olive oil a large oven safe skillet or dutch oven over medium high heat.  You will probably need about a tablespoon.  When the oil is hot put your onions in flat side down and leave just long enough to brown the surface.  Turn it over and repeat.  This will only take a minute or two on each side.  Remove from pan and set aside. Do the same with your carrots. You do not need the vegetables cooked all the way because they will cook completely in the oven.

Now it is time to brown the roast.  If you need more oil add it now and allow it to reheat.  Lay your Roast in the pan and allow it to brown for a few minutes.  Turn it over and repeat until all sides are nicely browned.  The bottom of you pan will have lots of stuff stuck to it.  Thats ok! This is some good stuff that will make the Roast taste great! When the Roast is nice and brown on all sides remove it from the pan and set aside.

We are now going to get all the yummy stuff off the bottom of the pan.  Turn the heat down to low and add one cup beef stock.  CAUTION: It will smoke, steam, and sizzle a lot! I didn't expect this and thought I had done something terribly wrong.  Chris thought I was burning the house down! Turns out, my pan was just way to hot! All turned out well.  Using a whisk stir the broth around making sure to scrape and clean the bottom of the pan.  Remove from the heat. Put your Roast and Vegetable back in.  Add another cup or two of stock.  You want it to come up about halfway on the meat.  If you are using fresh herbs add those to the liquid.  I used two sprigs of thyme and it added a great flavor to the meat. 

Once you have everything in the pot you want put the lid on and pop it in the oven.  A three pound roast should take about four hours to cook.  Try to avoid checking in on it as it cooks.  You want the temperature to stay as constant as possible. 

About 45 minutes before you Roast is done, Start your Potatoes. Wash, Peal, and Cut each potato. I cut mine in half and then half again, sometimes cut them once more  depending on the size of the potato.  Add to a large pot of water and bring to a boil.  Continue to boil until the potatoes are fork tender.  Remove from heat and drain.  Do not add them back to the pan yet. pan add the butter and allow to melt over low heat. Once melted, remove from heat.

Mince your garlic (I put them through a garlic press).  In a small saucepan combine your cream, garlic, salt and pepper and bring to a simmer.  When it starts bubbling remove from the heat.  You don't want your cream to burn!

Add the potatoes back to the pan with the butter. Now for mashing, I use to use an electric mixer but that can severely alter the taste and texture of your potatoes.  I recommend mashing them the old fashioned way, with a potato masher.  Once mashed, add in your cream and garlic mixture and stir until the potatoes are nice and creamy.  Taste them, you may want to add more salt, pepper, or garlic. 

By now your Roast and Vegetables should be done.  Remove from the oven and check the temperature of the meat.  You want it to be 170 degrees in thickest part.  Remove the Roast to a cutting board.  If its done right, it will fall apart! You might not even need to cut it, it should just pull apart with a fork.  Serve a generous helping of Roast, veggies, and potatoes to each hungry member of the family and enjoy!

Notes:

I did not use any other veggies because I forgot to get them at the store.  Next time I will use at carrots!

Rosemary would also make this taste great.  Just remember to put the herbs in the juice so they can spread the flavor all over. 

If you try any other variations please let me know.  I am always looking for a way to change things up!