Jul 14 2026
Restaurants›Mother's Bistro & Bar›Pot Roast (half Portion) Recipe

Pot Roast (half Portion) Recipe

Inspired by Mother's Bistro & Bar
Time3h
Serves2

smashed potatoes, gravy & seasonal vegetable

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Ingredients

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Pot Roast

Smashed Potatoes

Gravy

Seasonal Vegetables

Method

Pot Roast

  1. 1

    Prepare the roast

    Season the chuck roast on all sides with salt and black pepper.

  2. 2

    Sear the roast

    In a large pot or Dutch oven, heat olive oil over medium-high heat. Sear the roast until browned on all sides, about 3-4 minutes per side. Remove the roast and set aside.

  3. 3

    Sauté vegetables

    In the same pot, add chopped onion, minced garlic, carrots, and celery. Sauté for about 5 minutes until vegetables are softened.

  4. 4

    Add liquids

    Return the roast to the pot. Add beef broth, Worcestershire sauce, and bay leaves. Bring to a simmer.

  5. 5

    Cook the roast

    Cover and reduce heat to low. Cook for about 2.5 to 3 hours, or until the roast is tender.

Smashed Potatoes

  1. 6

    Boil potatoes

    In a large pot, bring salted water to a boil and add quartered potatoes. Cook until fork-tender, about 15-20 minutes.

  2. 7

    Mash potatoes

    Drain the potatoes and return them to the pot. Add butter, milk, garlic powder, salt, and black pepper. Mash until smooth and creamy.

Gravy

  1. 8

    Make gravy

    In a small saucepan, combine beef broth and cornstarch mixed with water. Cook over medium heat, stirring constantly until the gravy thickens. Season with salt and pepper.

Seasonal Vegetables

  1. 9

    Prepare vegetables

    In a bowl, toss mixed seasonal vegetables with olive oil, salt, and pepper.

  2. 10

    Cook vegetables

    In a skillet over medium heat, sauté the vegetables for about 5-7 minutes until tender-crisp.

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