Dublin Pot Roast Recipe
Tender beef roast on top of our mashers, surrounded by vegetables du jour and topped with flavorful mushroom sauce
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Ingredients
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Beef Roast
Vegetables
Mushroom Sauce
Mashed Potatoes
Method
Beef Roast Preparation
- 1
Season the Roast
Pat the beef chuck roast dry with paper towels. Season generously with salt and black pepper on all sides.
- 2
Sear the Roast
In a large skillet, heat the olive oil over medium-high heat. Once hot, sear the roast for about 4-5 minutes on each side until browned. Remove from skillet and set aside.
- 3
Add Broth and Vegetables
Place the seared roast in a slow cooker. Pour the beef broth over the roast, and add chopped carrots, celery, diced onion, minced garlic, and cubed potatoes around it.
Cooking the Roast
- 4
Cook on Low
Cover and cook on low for 8 hours or until the meat is tender and easily falls apart.
Mushroom Sauce Preparation
- 5
- 6
Make the Sauce
Sprinkle flour over the mushrooms and stir well to combine. Gradually add heavy cream, stirring constantly until the sauce thickens. Stir in Worcestershire sauce and fresh thyme. Season with salt and pepper to taste.
Mashed Potatoes Preparation
- 7
- 8
Serving
- 9
Plate the Dish
On a large serving platter, spread a layer of the mashed potatoes, place the beef roast on top, and surround it with the cooked vegetables. Drizzle the mushroom sauce over the roast and serve warm.
