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For the Mashed Potatoes:
- 4-5 large russet potatoes, peeled and cubed
- 1/2 cup butter
- 1/2 cup whole milk (or more as needed)
- Salt and pepper, to taste
- 1/4 cup sour cream (optional, for extra creaminess)
- Fresh chives, chopped (optional, for garnish)
For the Gravy:
- 1/4 cup all-purpose flour
- 2 cups beef broth (use from the roast)
- 1 tablespoon butter
- Salt and pepper, to taste
Kitchen Equipment Needed
- Slow Cooker or Dutch oven for the roast
- Large pot for boiling potatoes
- Potato masher or hand mixer for mashed potatoes
- Whisk for gravy
- Large serving platter or individual plates for serving
Directions
Step 1: Prepare the Roast
- Season the roast: In a small bowl, mix together the garlic powder, onion powder, rosemary, thyme, salt, and pepper. Rub this seasoning mix all over the beef roast to ensure it’s well-coated.
- Sear the roast: Heat the olive oil in a large skillet over medium-high heat. Sear the roast on all sides until browned (about 3-4 minutes per side). This step helps lock in the flavor and juices.
- Slow cook the roast: If using a slow cooker, transfer the seared roast to the slow cooker. Add the beef broth and cook on low for 7-8 hours or high for 4-5 hours, until the meat is fork-tender and shreds easily. Alternatively, if using a Dutch oven, place the roast in the pot with the beef broth, cover, and roast in a preheated oven at 325°F (165°C) for 3-4 hours.
Step 2: Make the Mashed Potatoes
- Boil the potatoes: While the roast is cooking, peel and cube the potatoes. Place them in a large pot, cover with water, and bring to a boil. Cook for 15-20 minutes, or until the potatoes are tender and easily pierced with a fork.
- Mash the potatoes: Drain the potatoes and return them to the pot. Add the butter, milk, salt, and pepper. Mash the potatoes until smooth and creamy. For extra creaminess, stir in the sour cream. Adjust the milk for your desired consistency.
Step 3: Make the Gravy
- Create the roux: In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes, until it forms a paste.
- Add the broth: Slowly pour in the beef broth from the roast, whisking constantly to prevent lumps. Continue to cook for 3-5 minutes, or until the gravy thickens to your liking. Season with salt and pepper to taste.
Step 4: Assemble the Dish
- Plate the mashed potatoes: Spoon a generous amount of mashed potatoes onto a large serving platter or individual plates.
- Shred the roast: Once the roast is cooked, remove it from the slow cooker or Dutch oven and shred it with two forks.
- Serve the roast: Place the shredded roast on top of the mashed potatoes.
- Drizzle with gravy: Pour the rich gravy over the top of the roast and mashed potatoes, making sure everything is generously covered.
Tips for the Perfect Roast on Mashed Potatoes
- Choose the right cut of beef: For a tender, juicy roast, choose a cut that’s ideal for slow cooking, such as chuck roast or round roast. These cuts break down nicely when cooked low and slow, making the meat incredibly tender.
- Don’t skip the searing: While it’s tempting to skip this step, searing the roast adds an extra layer of flavor. It locks in the juices and gives the roast a beautiful brown crust.
- Customize the mashed potatoes: If you prefer a different texture or flavor, you can mix in cream cheese, garlic, or even roasted parmesan for added richness. You can also use yukon gold potatoes for a creamier mash.
- Make ahead: Both the roast and mashed potatoes can be made ahead of time. Reheat the potatoes and gravy before serving, and shred the roast just before plating. The flavors will have even more time to meld together.
How to Store Leftovers
If you have leftovers (which is rare because this dish is so delicious!), store them in airtight containers in the refrigerator for up to 3 days. The roast and mashed potatoes can also be frozen for up to 3 months. When reheating, add a little extra beef broth to keep the meat moist and the mashed potatoes creamy.
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