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Tuesday: Slowcooker Pot Roast and Mashed Potatoes

A bit of prep goes a long way and the result is a delicious, hearty dinner that's ready when you are. Consider freezing the leftover gravy to use over egg noodles when time is tight - yum. NOTE: This recipe will make a little extra beef for use later in the week.
Serves: 4     Prep: 30     Cooking: 4-5 hours HIGH/7-8 LOW

Ingredients

For the Pot Roast
4 tablespoons vegetable oil
4 lb boneless chuck roast, trimmed
Kosher salt
Fresh ground pepper
¼ cup all purpose flour
3 tablespoons tomato paste
½ cup white wine
1 ½ cups beef broth
1 ½ tablespoons Worcestershire sauce
2 onions (2 cups) sliced
5-6 carrots, peeled and cut into 3” pieces – or, the precut ones 3 ribs of celery, cut into 3”
6 cloves garlic
3-4 sprigs of thyme
2 bay leaves
 
For the Potatoes
1 ½ lbs potatoes, peeled and cut into 1 ½” chunks
½ cup milk
½ cup butter
Kosher salt
Fresh ground pepper

Instructions

Prep Opportunity
Peel and slice the onions and carrots.
1
Heat oil in a sauté pan over medium-high heat.
2
Spinkle the beef with salt and pepper.
3
Brown the roast on all sides  - about 2-3 minutes per side.
4
Transfer roast to the slowcooker.
5
Stir the flour into the residual oil in the pan and cook for 1 minute.
6
Add tomato paste and cook 1 minute more.
7
Add wine, stir and cook until the liquid is evaporated.
8
Add broth and Worcestershire.
9
Pour the sauce over the roast in the slowcooker.
10
Add onions, carrots, thyme and bay leaves.
11
Set slowcooker and let ‘er rip.
12
To make the potatoes, place them in a pot and cover with water by 1”.
13
Bring to a boil and cook 12-15 minutes until tender.
14
Drain, return to the pot and cook over low heat for 1 minute to remove the moisture.
15
Mash with milk, butter, salt and pepper.
16
Serve beef and carrots with mashed potatoes and gravy over top.