Slow-Cooked Pot Roast with Caramelized Onions & Sour Cream Mashed Potatoes
30min
1h 30min
2
685
Chef's Note
For the most flavorful pot roast, don't rush the searing or onion caramelization steps. These develop deep flavor compounds that make all the difference. If you have time, you can cook this at an even lower temperature (300°F) for 3-4 hours for even more tenderness.
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Ingredients
1.5 lbs chuck roast
1 tsp salt
1/2 tsp black pepper
2 tbsp olive oil
2 medium yellow onions
3 cloves garlic
1 cup beef broth
1 tbsp Worcestershire sauce
2 sprigs thyme
1 leaf bay leaf
2 medium carrots
2 stalks celery stalks
1 lb russet potatoes
2 tbsp butter
1/3 cup sour cream
1/4 cup milk
1 tbsp chives
Instructions
- 1
Preheat oven to 325°F (165°C).
- 2
Pat the chuck roast dry with paper towels and season all sides with 1 tsp salt and 1/2 tsp black pepper.
- 3
Heat 1 tbsp olive oil in a large Dutch oven over medium-high heat. Add the seasoned roast and sear for 4-5 minutes on each side until well-browned. Remove the roast and set aside.
- 4
In the same pot, add the remaining 1 tbsp olive oil and reduce heat to medium. Add the thinly sliced onions with a pinch of salt and cook for 15-20 minutes, stirring occasionally, until deeply caramelized and golden brown.
- 5
Add 3 minced garlic cloves to the caramelized onions and cook for 1 minute until fragrant.
- 6
Pour in 1 cup beef broth and 1 tbsp Worcestershire sauce, scraping the bottom of the pot to release any browned bits.
- 7
Return the seared roast to the pot and add the thyme sprigs, bay leaf, carrots, and celery around the meat.
- 8
Cover the Dutch oven with a tight-fitting lid and transfer to the preheated oven. Cook for 2.5 hours, or until the meat is fork-tender.
- 9
When the roast has about 30 minutes left to cook, place the peeled and cubed potatoes in a medium pot and cover with cold water. Add a pinch of salt and bring to a boil over high heat.
- 10
Reduce heat to medium and simmer potatoes for 15-20 minutes until fork-tender. Drain well.
- 11
Return the drained potatoes to the pot and mash with a potato masher. Add 2 tbsp butter and stir until melted.
- 12
Fold in 1/3 cup sour cream and 1/4 cup warm milk. Season with salt and pepper to taste. Keep warm until ready to serve.
- 13
When the pot roast is done, remove it from the oven and transfer the meat to a cutting board. Let it rest for 10 minutes before slicing against the grain.
- 14
Remove the bay leaf and thyme sprigs from the cooking liquid. If desired, skim excess fat from the surface.
- 15
Serve sliced pot roast with the caramelized onions, carrots, celery, and a generous portion of sour cream mashed potatoes. Spoon some of the cooking liquid over the meat and garnish with chopped chives.
Nutrition Information (per serving)
685
42g
38g
39g
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