A simple pot roast for when you’re craving a hearty stew with a lean protein and hearty vegetables, with a fluffy bed of mashed potatoes.

North American Pot Roast with Mashed Potatoes

A simple pot roast for when you're craving a hearty stew with a lean protein and hearty vegetables, with a fluffy bed of mashed potatoes.
Prep Time 20 minutes
Cook Time 8 hours
Total Time 8 hours 20 minutes
Course Dinner, Lunch
Cuisine English, North American
Servings 5 servings
Calories 630 kcal

Equipment

  • 1 Crockpot to slow roast the beef for the pot roast.
  • 1 Medium pot to make the mashed potatoes.
  • 1 Large Pan to sear the beef.

Ingredients
  

For the Roast

  • 1.2 kgs Beef Sirloin Tip Roast
  • ½ tbsp Olive Oil

For the Braising Liquid

  • 2 cups Beef Broth Beef bouillon is best for good flavor
  • 1 tbsp Worcestershire Sauce
  • 1 tsp Dried Thyme
  • 3 Bay Leaves

For Spice Rub

  • 2 tbsp Flour
  • 1 tsp Oregano
  • 1 tsp Cumin
  • 1 tsp Chili Powder
  • 1 tsp Onion Powder
  • 1 tsp Garlic Powder
  • ½ tbsp Salt and Black Pepper

For the Veggies

  • 1 tsp Olive Oil
  • 2 ribs Celery 150g
  • 2 medium Carrots 200g
  • 1 medium Onion 100g
  • 5 cloves Garlic minced

For the Mashed Potatoes

  • 5 medium Yellow Potatoes 700g
  • ¾ cup 2% Milk 175g
  • 2 tbsp Unsalted Butter 30g
  • 2 tbsp Parmigiano Reggiano
  • 1 tsp Garlic Powder
  • ½ tbsp Dried Chives optional
  • ½ tbsp Salt and Black Pepper

Instructions
 

Cook the Mashed Potatoes

  • Fill a medium pot halfway with water, add a pinch of salt and bring to a boil on high heat.
  • Chop the potatoes into large chunks and add them to the boiling water. Boil for 10 minutes or until a pairing knife pierces them with ease.
  • Strain the potatoes, add them back to the pot, along with the butter, milk and parmigiano reggiano. Season with the garlic powder, dried chives, salt and pepper. Mash the potatoes using a potato masher, until the potatoes are fluffy and creamy, or to your desired consistency. Add salt and pepper to taste as needed. Cover and set aside for serving later.

Make the Seasoned Flour

  • Mix together flour, oregano, cumin, chili powder, onion powder, garlic powder, salt and black pepper.

To Prep the Veggies

  • Thinly slice the onion into strips, chop all other veggies into ½ inch bite sized pieces, and mince the garlic. Add all of this to the slow cooker, coat with 1 tsp of olive oil and season with the ¼ of the seasoned flour.

To Make the Pot Roast

  • Cut the beef into 4 large manageable pieces, to increase the surface area for seasoning it, or leave as is and proceed. Coat the beef with ½ tbsp of olive oil and rub all over with the remaining seasoned flour.
  • With a large pan over medium-high heat, add a touch of olive oil to grease the pan. Sear the beef on all sides until browned all over. Then remove the beef from the pan and place in the slow cooker on top of the seasoned veggies.
  • Add in the beef broth, Worcestershire sauce, dried thyme and bay leaves to the slow cooker.
  • Put the lid on the slow cooker and cook on low for 8 hours or on high for 4 hours.

Portioning and Serving

  • After the pot roast has cooked, break apart the beef into chunks and shreds with tongs or forks.
  • If eating immediately, portion and serve while hot. For meal prep, portion out the mashed potatoes and pot roast, in equal servings, into meal prep containers. Optionally garnish with dried parsley. Store refrigerated and when ready to eat, reheat int the microwave until warm.

Notes

Macros for per serving, for 5 servings of this recipe. 
Keyword beef, Broth, carrots, Celery, Onions, Potatoes, Roast, Stew

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