Country Pot Roast - Guest Fave! Recipe

Cooking Instructions

1. 1

   Prepare the Beef

   Season the beef chuck roast with salt and pepper on all sides. Heat olive oil in a large pot over medium-high heat and sear the roast until browned, about 4-5 minutes per side. Remove the roast and set aside.

2. 2

   Sauté Vegetables

   In the same pot, add the chopped carrots, celery, and garlic. Sauté until softened, about 5 minutes.

3. 3

   Deglaze the Pot

   Pour in the Merlot wine and scrape the bottom of the pot to deglaze, allowing the wine to reduce slightly for about 3 minutes.

4. 4

   Slow Braise

   Return the beef roast to the pot, add fresh thyme, and cover with a lid. Reduce heat to low and let it braise for 3-4 hours until the meat is tender.

5. 5

   Prepare the Yukon Gold Mash

   In a separate pot, boil the Yukon Gold potatoes until fork-tender. Drain and return to the pot. Add butter, milk, salt, and pepper. Mash until creamy and smooth.

6. 6

   Make the Gravy

   Prepare the brown gravy according to package instructions, using the drippings from the pot roast for added flavor.

7. 7

   Serve

   Slice the pot roast and serve with Yukon Gold mash and brown gravy drizzled on top.