Pot Roast and Vegetable or Mashed Potatoes & Gravy
  • Cooking Time: 2-3 hours simmer time
  • Servings: 6
  • Preparation Time: 20-30 minutes
  • 3-4 lb. pot roast, my preference is sirloin tip or eye of round, but you can also use chuck
  • freshly ground salt and freshly ground pepper to taste
  • 2 T. olive oil
  • beef broth
  • several celery leaves
  • 2 bay leaves
  • 1 T. peppercorns
  • several sprigs of thyme (or 1 t. dried thyme)
  • 1 T. cornstarch mixed with 1 T. cold water per cup of broth to make gravy
  • Veggies to serve with roast:
  • 6 potatoes can be cooked with roast, or separately to mash and serve with gravy, your choice
  • 4-6 carrots, peeled and cut into 3 pieces
  • 2-3 onions, quartered
  1. Pat roast dry and season liberally with freshly ground sea salt and freshly ground tellicherry peppercorns. Using a heavy dutch oven, heat oil over medium heat. When hot add beef, brown beef well on all sides. Lower heat if needed to prevent burning, brown meat slowly until well browned over all, this is the secret to good pot roast. When roast is well browned over all, pour in beef broth to barely cover. Add seasonings. Turn heat to low and simmer 2 hours. Add the vegetables and simmer another hour. Meanwhile cook potatoes separately if serving mashed potatoes. Right before roast is done, mash potatoes with butter and cream, and turn to lowest heat until serving. Remove roast and vegetables from broth and set aside. Strain broth and return to pan, turn heat to high and add cornstarch slurry to thicken, stirring constantly until gravy is thickened and smooth. Taste to adjust seasonings. Cut roast into serving pieces, add roast and vegetables back to gravy in pan, or put on a separate platter, spooning some gravy over all before serving if desired. Serve gravy on side (along with the mashed potatoes if serving them).
Pot roast with mashed potatoes and gravy is a family favorite. Technically, it is braised beef. Every ethnicity has a recipe for braised beef, the French call it Boeuf a la mode, the Germans call it Sauerbraten, the Greeks call it Kokkinisto, the Italians call it Brasato; whatever you call it, or however you season it, it is delicious.