Tender, fall-apart beef roast slow-braised with hearty potatoes and carrots in a rich, savory gravy. This one-pot meal is the ultimate American comfort food, perfect for a cozy Sunday dinner.
Creamy, fluffy, and rich, these classic mashed potatoes are the ultimate comfort food. Made with simple ingredients, they're the perfect side for any meal, from holiday feasts to weeknight dinners.
Tender-crisp carrots are gently simmered and then tossed in a sweet and savory brown sugar-butter glaze. This classic American side dish is incredibly simple to make, perfect for holiday feasts or elevating a simple weeknight meal. Ready in under 30 minutes.
Crisp, tangy onion rings tossed in a simple mix of Indian spices. This refreshing North Indian salad is the perfect zesty accompaniment to rich curries, kebabs, and biryanis, ready in minutes.
A rich, savory, and perfectly smooth brown gravy made from scratch in under 20 minutes. This classic American sauce uses a simple roux and flavorful beef broth to create a deep, comforting flavor that's the perfect companion for mashed potatoes, roast beef, turkey, and more.
About Midwest Pot Roast, Mashed Potatoes, Glazed Carrots, Laccha Pyaaz and Brown Gravy
Tender Midwest pot roast with veggies & rich gravy - an iron-boosting, homestyle dinner that's pure bliss.
This midwest dish is perfect for dinner. With 1714.9099999999999 calories and 69.30999999999999g of protein per serving, it's a nutritious choice for your meal plan.
fat
1 tsp
Dried Thyme
2 pcs Bay Leaves
5 pcs Carrots (medium, peeled and cut into 2-inch chunks)
2 lb Yukon Gold Potatoes (peeled and cut into 1.5-inch chunks)
3 tbsp Fresh Parsley (chopped, for garnish)
Instructions
1
Preheat oven to 325°F (165°C). Pat the chuck roast completely dry with paper towels. In a small bowl, combine salt and pepper, then rub the mixture evenly over all surfaces of the beef. Lightly dredge the seasoned roast in flour, shaking off any excess.
2
Heat vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Once shimmering, carefully place the roast in the pot and sear for 4-5 minutes per side, until a deep brown crust forms. Do not move the roast while it's searing. Once all sides are browned, transfer the roast to a plate.
3
Reduce heat to medium. Add the chopped onions to the pot and cook for 5-7 minutes, stirring occasionally, until softened. Add the minced garlic and cook for 1 minute more until fragrant.
4
Pour in the beef broth and Worcestershire sauce. Using a wooden spoon, scrape up all the browned bits (fond) from the bottom of the pot. Stir in the dried thyme and add the bay leaves. Bring the liquid to a gentle simmer.
5
Return the seared roast to the pot. The liquid should come about halfway up the sides of the beef. Cover the pot with a tight-fitting lid and transfer to the preheated oven. Braise for 2 hours.
6
Carefully remove the pot from the oven. Arrange the carrots and potatoes in the liquid around the roast. Cover and return to the oven. Continue to cook for another 1 to 1.5 hours, until the meat is fork-tender and the vegetables are soft.
7
Remove the pot from the oven. Transfer the roast and vegetables to a serving platter and tent with foil to keep warm. Let the roast rest for 10-15 minutes. Discard the bay leaves from the pot. Skim any excess fat from the surface of the gravy. Taste and adjust seasoning if needed.
8
Shred or slice the beef against the grain. Serve immediately with the vegetables and a generous amount of gravy spooned over the top. Garnish with fresh parsley.
402cal
6gprotein
43gcarbs
24gfat
Ingredients
2 lb Russet Potatoes (Peeled and cut into 1-inch cubes)
1 tbsp Salt (For boiling water)
0.5 cup Unsalted Butter (Cut into pieces, at room temperature)
0.5 cup Whole Milk (Warmed)
0.5 tsp Black Pepper (Freshly ground)
1 tbsp Fresh Chives (Finely chopped, for garnish (optional))
Instructions
1
Cook the Potatoes
Place the peeled and cubed potatoes in a large pot or Dutch oven.
Add enough cold water to cover the potatoes by at least 1 inch. Add 1 tablespoon of salt to the water.
Bring the pot to a rolling boil over high heat, then reduce the heat to medium and let it simmer steadily.
Cook for 15-20 minutes, or until the potatoes are very tender and a fork pierces them with no resistance.
2
Drain and Dry the Potatoes
Drain the potatoes thoroughly in a colander, shaking to remove excess water.
Return the empty pot to the stove over low heat. Add the drained potatoes back to the pot.
Let the potatoes sit in the warm pot for 1-2 minutes, shaking occasionally, to evaporate any remaining moisture. This is a crucial step for fluffy, not watery, mashed potatoes.
3
Mash the Potatoes
Remove the pot from the heat.
Mash the potatoes until they are completely broken down. For the smoothest, fluffiest texture, pass the potatoes through a ricer or food mill. A hand masher also works well for a more rustic texture.
4
Incorporate Butter and Milk
Add the room temperature butter pieces to the hot mashed potatoes and use a spatula to gently fold them in until the butter is fully melted and incorporated.
Slowly pour in the warm milk while continuing to fold gently. Stop when the potatoes reach your desired creamy consistency. Avoid overmixing.
5
Season and Serve
Season with 1 teaspoon of salt and 1/2 teaspoon of freshly ground black pepper.
Stir gently, taste, and adjust the seasoning as needed.
Transfer to a warm serving bowl, garnish with fresh chives if desired, and serve immediately.
1.5 lb Carrots (Peeled and sliced into 1/4-inch thick rounds)
4 tbsp Unsalted Butter
0.25 cup Light Brown Sugar (Packed)
2 tbsp Orange Juice (Freshly squeezed is best)
0.5 tsp Salt
0.25 tsp Black Pepper (Freshly ground)
2 tbsp Fresh Parsley (Finely chopped, for garnish)
Instructions
1
Cook the Carrots
Place the sliced carrots in a medium saucepan and add enough cold water to cover them by about 1 inch.
Bring to a boil over high heat. Once boiling, reduce the heat to medium and simmer for 5-7 minutes, or until the carrots are tender-crisp (easily pierced with a fork but still have a slight bite).
Drain the carrots thoroughly in a colander and set aside.
2
Prepare the Glaze
While the carrots are cooking, melt the unsalted butter in a large skillet or pan over medium heat.
Once melted, stir in the packed light brown sugar, orange juice, salt, and freshly ground black pepper.
3
Thicken the Glaze
Continue to cook the glaze, stirring constantly with a whisk or spatula, for about 2-3 minutes.
The sugar should completely dissolve, and the glaze will begin to bubble and thicken slightly.
4
Glaze the Carrots
Add the drained carrots to the skillet with the hot glaze.
Gently toss and stir to coat all the carrot slices evenly.
Continue to cook for another 3-5 minutes, stirring occasionally, until the glaze has thickened further and clings beautifully to the carrots.
5
Garnish and Serve
Remove the skillet from the heat.
Sprinkle the chopped fresh parsley over the carrots and give them one final toss.
4 tbsp unsalted butter (Can be substituted with beef drippings)
4 tbsp all-purpose flour
2 cup low-sodium beef broth (Warm or room temperature is best)
0.5 tsp onion powder
0.25 tsp garlic powder
1 tsp Worcestershire sauce
0.5 tsp salt (Adjust to taste)
0.25 tsp black pepper (Freshly ground is recommended)
Instructions
1
Create the Roux
In a medium saucepan, melt the butter over medium heat.
Once melted, whisk in the all-purpose flour until a smooth paste forms.
Continue cooking and whisking constantly for 3-4 minutes. The roux will darken to a light peanut butter color and develop a nutty aroma. This step is crucial for flavor.
2
Incorporate the Broth
Remove the saucepan from the heat temporarily to prevent lumps.
Slowly pour in about 1/2 cup of the beef broth while whisking vigorously. The mixture will seize and form a very thick paste; this is normal.
Continue whisking until the paste is completely smooth.
Return the pan to medium heat and gradually whisk in the remaining beef broth in a slow, steady stream until fully combined and smooth.
3
Simmer and Thicken
Bring the gravy to a gentle simmer, then reduce the heat to low.
Stir in the onion powder, garlic powder, and Worcestershire sauce.
Let the gravy simmer for 5-8 minutes, stirring occasionally, until it has thickened enough to coat the back of a spoon.
4
Season and Serve
Taste the gravy and season with salt and freshly ground black pepper as needed.
If the gravy is too thick, whisk in a splash more broth. If too thin, simmer for a few more minutes.
