A cozy, slow-cooked Sunday pot roast served with ultra-creamy garlic cream cheese mashed potatoes. This is the kind of weekend cooking that pays you back all week long, with leftovers that can be reinvented into easy meals.
Ingredients
Pot Roast
- •3.5-4.5 lb beef chuck roast
- •2 tbsp high smoke point oil
- •1-2 tbsp coarse seasoning blend, I use a Canadian city steak seasoning
- •2 carrots, washed and cut into chunks
- •2 stalks celery, washed and cut into chunks
- •1 medium onion, sliced into thick rings
- •1 cup red wine
- •2 cups low sodium beef broth
- •2 garlic cloves, microplanned
- •1 tsp tomato paste
- •1 tsp dried oregano
- •1 tsp dried thyme
optional for gravy
- •1 tbsp cornstarch
- •1 tbsp water
Cream Cheese Mashers
- •4 lbs golden potatoes, washed, trimmed, and cut evenly into quarters
- •1 cup water or low sodium chicken stock
- •1.5-2 sticks of butter, depending on preference
- •6-8 oz cream cheese, softened
- •2 cloves of garlic, microplaned
- •1/3-2/3 cup cream, warmed
- •1-2 pinches nutmeg, freshly grated
- •salt and pepper to taste
- •2-3 tbsp finely chopped chives
Preparation
For the pot roast: Pat the roast dry with paper towels. Season generously on all sides with the seasoning blend, pressing it into the meat.
Optional step: Sear the roast in a cast iron skillet or grill pan over medium-high heat until deeply browned on all sides.
Layer the carrots, celery, and onion in the bottom of a slow cooker.
Place the roast on top of the vegetables
In a bowl, whisk the tomato paste into the red wine, then pour over the roast. Add beef broth, garlic, oregano, and thyme.
Cover and cook on low for 8–9 hours, until the meat is fork-tender and easily shreds.
Remove the roast and let it rest before slicing or shredding.
Optional Gravy: Transfer the vegetables and cooking liquid (jus) to a blender and blend until smooth. For a thicker gravy, pour into a saucepan. Stir in the cornstarch slurry and bring to a simmer, stirring until thickened. Optional: Sauté sliced mushrooms until browned and stir into the finished gravy for extra depth and richness.
For cream cheese mashers: Place a steamer basket in the Instant Pot and add water or chicken stock.
Add potatoes, seal, and cook on high pressure for 11 minutes.
Carefully release pressure and drain potatoes, then return them to the pot.
Add butter, cream cheese, garlic, nutmeg, salt, and pepper. Mash until smooth.
Slowly add cream until the potatoes reach your desired texture.
Adjust seasoning and finish with chives, if using
Leftovers Makeover
