Braised beef pot roast with creamy mashed potatoes: A hearty dinner that's perfect for cold days

Growing up, I always looked forward to pot roast nights, and to this day, it’s still one of my go-to comfort foods. This pot roast recipe uses beautifully marbled beef chuck, which is cooked low and slow in a fragrant broth with mushrooms and other vegetables until tender. Paired with creamy mashed potatoes, it’s a hearty meal that’s sure to keep you warm on cold days.

Ingredients

• 907 g beef chuck roast, cut into 100 g cubes
• 1 tbsp salt
• 3 tsp black pepper
• 2 tbsp vegetable oil
• 1 large carrot, diced
• 2 stalks celery, diced
• 2 large white onions, diced
• 4 cloves garlic, minced
• 2 cups button mushrooms, thinly sliced
• 2 sprigs fresh thyme
• 2 sprigs fresh rosemary
• 3 bay leaves
• 6 cups beef broth
• 1 tbsp cornstarch
• 2 tbsp water
• 2 tbsp finely chopped fresh parsley, to garnish

Preparation

Season beef on all sides with salt and pepper. 

Heat oil in a large pot or Dutch oven over medium-high heat. Add beef and sear, turning every 2 to 3 minutes until browned on all sides. Transfer to a plate.

To the same pot over medium heat, add carrots, celery, onion and garlic and cook for 2 to 3 minutes. Add mushrooms and cook, stirring occasionally, for another 3 minutes. Add beef back to the pot along with thyme, rosemary, bay leaves and beef broth. Bring to a boil, then lower the heat to maintain a simmer, cover with a tight-fitting lid and cook for about 90 minutes or until the meat is fork-tender. 

While the beef cooks, prepare the mashed potatoes. Place potatoes in a medium pot, cover with cold water and add salt. Bring water to a boil, then turn down the heat and simmer until the potatoes are tender, about 15 minutes. 

Drain the potatoes and transfer them to a large bowl. Use a ricer or potato masher to break down the potatoes until smooth. Add cream and butter and mix well with a spatula. Season with salt to taste. 

Once cooked, transfer beef to a large bowl. Let cool, then shred the meat into bite-size pieces. 

Turn the heat to high. In a small bowl, mix cornstarch and water. Stir the slurry into the pot and cook until the sauce thickens, around 5 minutes. Add the meat back to the pot and stir to ensure everything is well-incorporated. Serve over mashed potatoes and garnish with fresh parsley.

Serves 4 

Produced in collaboration with CBC Creator Network.

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