How to make Fork Tender Pot Roast Recipe with Garlic Mashed Potatoes | Sunday Dinner

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

Preheat oven to 300°F (150°C).

Season the beef chuck roast generously with salt and black pepper.

Heat oil in a large Dutch oven over medium-high heat until shimmering.

Sear the roast on all sides until browned, about 3-4 minutes per side.

Remove the roast and set aside. Add onions, carrots, and celery to the pot.

Sauté vegetables until softened, about 5-7 minutes.

Add minced garlic and cook until fragrant, about 1 minute.

Pour in red wine, scraping up browned bits from the bottom of the pot.

Return the roast to the pot and add beef broth, bay leaves, and thyme.

Bring to a simmer, cover, and transfer to the oven.

Braise for 3-4 hours, until the meat is tender and easily shreds with a fork.

While the roast cooks, peel and chop the potatoes into uniform pieces.

Boil potatoes in salted water until fork-tender, about 15-20 minutes.

Drain potatoes and return to the pot. Add butter and heavy cream.

Mash until smooth and season with salt and black pepper to taste.

Serve the pot roast with garlic mashed potatoes on the side.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens