A fall-apart tender beef roast, slow-cooked with hearty potatoes, carrots, and onions in a rich, savory gravy. This one-pot meal is the ultimate comfort food, perfect for a cozy Sunday dinner.
Prep20 min
Cook180 min
Servings6
Serving size: 1 serving
909cal
58gprotein
38gcarbs
56g
Ingredients
3.5 lb Beef Chuck Roast (boneless)
0.25 cup All-Purpose Flour (for dredging)
1.5 tsp Salt
1 tsp Black Pepper (freshly ground)
2 tbsp Olive Oil
1 large Yellow Onion (chopped)
4 cloves Garlic (minced)
2 tbsp Tomato Paste
1 cup Dry Red Wine (e.g., Cabernet Sauvignon or Merlot)
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.
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.
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 Pot Roast, Glazed Carrots, Mashed Potatoes, Laccha Pyaaz and Brown Gravy
Melt-in-mouth pot roast, tender veggies, and rich gravy – a truly soul-satisfying dinner.
This southern dish is perfect for dinner. With 1707.3899999999999 calories and 68.82g of protein per serving, it's a nutritious choice for your meal plan.
fat
4 cups
Beef Broth
(low-sodium)
2 tbsp Worcestershire Sauce
3 sprigs Fresh Thyme
2 pcs Bay Leaves
1 lb Carrots (peeled and cut into 2-inch chunks)
1.5 lb Potatoes (Yukon Gold or red, cut into 2-inch chunks)
2 tbsp Fresh Parsley (chopped, for garnish)
Instructions
1
Prepare the Beef
Pat the chuck roast completely dry with paper towels. This helps create a better sear.
In a small bowl, mix together the all-purpose flour, 1.5 tsp salt, and 1 tsp black pepper.
Rub the flour mixture evenly over all sides of the roast, coating it completely.
2
Sear the Roast
Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. The oil should be shimmering but not smoking.
Carefully place the flour-dusted roast in the hot pot.
Sear for 4-5 minutes per side, until a deep, dark brown crust forms. This step is crucial for developing flavor.
Once all sides are seared, remove the roast from the pot and set it aside on a plate.
3
Build the Braising Liquid
Reduce the heat to medium. Add the chopped onion to the pot and cook, stirring occasionally, until softened and lightly golden, about 5-7 minutes.
Add the minced garlic and tomato paste. Cook for 1 minute more, stirring constantly, until the garlic is fragrant and the tomato paste darkens slightly.
Pour in the red wine to deglaze the pot. Use a wooden spoon to scrape up all the browned bits (fond) from the bottom. Let the wine simmer and reduce by about half, which takes around 3 minutes.
Stir in the beef broth, Worcestershire sauce, thyme sprigs, and bay leaves. Bring the entire mixture to a simmer.
4
Slow Cook the Roast
Return the seared roast to the pot, along with any juices that have collected on the plate.
The liquid should come about halfway up the sides of the roast. If needed, add a bit more broth.
Bring the liquid back to a gentle simmer, then reduce the heat to low. Cover the pot tightly and let it cook for 2 hours. Ensure it maintains a gentle simmer, not a rolling boil.
5
Add Vegetables and Finish Cooking
After 2 hours, add the chopped carrots and potatoes to the pot, nestling them around the roast in the liquid.
Cover the pot again and continue to cook for another 1 to 1.5 hours, or until the roast is fall-apart tender (a fork should easily shred it) and the vegetables are soft.
6
Rest, Thicken Gravy, and Serve
Carefully transfer the roast and vegetables to a serving platter. Cover loosely with foil to keep warm. Let the roast rest for at least 10-15 minutes before carving or shredding.
Remove the thyme sprigs and bay leaves from the pot. Skim any excess fat from the surface of the gravy.
If you prefer a thicker gravy, bring it to a simmer and whisk in a slurry of 1 tablespoon cornstarch mixed with 2 tablespoons cold water. Cook for 1-2 minutes until thickened.
Carve or shred the beef. Serve alongside the vegetables, generously spoon over the hot gravy, and garnish with fresh parsley.
228cal
2gprotein
31gcarbs
12gfat
Ingredients
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.
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.
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.
