A simple Pot Roast

Don't roast me for the early fall recipes <3

I feel that fall is coming early this year, and i’m in love with this change. This also means that change is coming early for me as well.

Here’s to a warm, cozy fall <3

Recipe:

1 lb of Roast

2 tsps olive oil

1 onion

5 garlic cloves

1 tbsp tomato paste

1 tsp beef bullion

1/4 cup flour

1/2 bottle of red wine (or 1 cup)

8 cups beef broth (or 64 oz)

2 sprigs rosemary

1 sprig of thyme

Garlic powder

Onion powder

Worceteshire sauce

Carrots

For the mashed potatoes:

1lb russet potatoes

Milk

Rosemary

Thyme

Butter

Salt

Pepper

Garlic powder

Directions:

Season and sear the roast: Pat the 1 pounds roast (chuck) dry and season generously with 1 teaspoons garlic powder and 1 teaspoons onion powder plus salt and pepper. Heat 2 teaspoons olive oil in a large Dutch oven or heavy pot over medium-high heat. Sear the roast on all sides until deeply browned, about 6 minutes per side. Remove and set aside.

Sauté aromatics: In the same pot, add the 1 onion, chopped and cook until softened, about 5 minutes. Add 5 garlic cloves, minced and cook 1 minute more until fragrant.

Build the base: Stir in 1 tablespoons tomato paste and 1 teaspoons beef bouillon, cooking for 2 minutes. Sprinkle in 1/4 cups flour and stir to coat the onions, cooking 1-2 minutes to remove the raw flour taste.

Deglaze with wine: Pour in 1 cups red wine, scraping up all the browned bits from the bottom of the pot. Let it simmer and reduce slightly, about 4 minutes.

Add broth and return roast: Pour in 8 cups beef broth and stir to combine. Add Worcestershire sauce (just like a tsp), 2 rosemary sprigs, and 1 thyme sprig. Return the seared roast to the pot, nestling it into the liquid (it should be mostly submerged)

Braise low and slow: Bring to a simmer, then cover and reduce heat to low (or transfer to a 300°F oven). Braise for 3 hours until the roast is fork-tender.

Add carrots: About 45 minutes 45:00 before the roast is done, add the 3 carrots, chopped to the pot so they become tender but not mushy.

Boil the potatoes: Meanwhile, peel and chop the 1 pounds russet potatoes into even chunks. Place in a pot of cold salted water, bring to a boil, and cook until fork-tender.

Infuse the milk: While the potatoes boil, combine 0.5 cups milk, 1 rosemary sprig (for infusing milk), 1 thyme sprig (for infusing milk), and 4 tablespoons butter in a small saucepan over low heat. Warm gently until the butter melts and the milk is fragrant, about 10 minutes. Do not let it boil. Remove from heat, cover, and let steep 5 minutes, then strain out the herbs.

Rice and combine the potatoes: Drain the potatoes well. Pass them through a potato ricer back into the warm pot. Pour in the strained herb-infused milk and butter mixture, then add garlic powder (for potatoes), salt and black pepper. Fold gently to combine until smooth and creamy.

Rest and shred the roast: Remove the roast from the pot and let it rest for 10 minutes 10:00. Discard the herb stems. Shred or slice the roast, then return it to the pot with the gravy and carrots.

Serve: Spoon the pot roast, carrots, and gravy over a bed of the herb mashed potatoes. Serve hot.

Mwuah!!!