Description
Hearty beef roast delights taste buds with its rich, tender meat nestled beside creamy mashed potatoes and crisp green beans. Savory gravy brings warmth and depth, inviting you to savor each comforting bite of this classic home-style meal.
Ingredients
Scale
Beef Roast:
Main Ingredients:
- 3.4 lb (1.54 kg) beef chuck roast or bottom round roast
- 2 onions, quartered
- 2 carrots, roughly chopped
- 2 celery stalks, roughly chopped
- 2 cups (473 ml) beef broth
Herbs and Seasonings:
- 2 tablespoons (30 ml) olive oil
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
- 3 cloves garlic, minced
- Fresh thyme sprigs
- Fresh rosemary sprigs
Mashed Potatoes:
Main Ingredients:
- 3 lbs (1.36 kg) Yukon Gold potatoes, peeled and quartered
Dairy and Seasonings:
- 1/2 cup (113 g) butter
- 3/4 cup (177 ml) warm milk
- Salt to taste
- Pepper to taste
Green Beans:
Main Ingredients:
- 1 lb (454 g) fresh green beans, trimmed
Seasonings:
- 2 tablespoons (30 g) butter
- 2 cloves garlic, minced
- Salt to taste
- Pepper to taste
Gravy:
Main Ingredients:
- Pan drippings from roast
- 2/3 cup (80 g) flour
- 2/3 cups (473 ml) beef broth
- Salt to taste
- Pepper to taste
Instructions
- Heat the oven to 325F (163C) for a slow, even roasting process.
- Thoroughly coat the beef roast with a generous layer of salt and pepper, ensuring complete coverage.
- Warm oil in a large Dutch oven over medium-high heat to create a searing environment.
- Carefully place the roast in the hot pan, browning each side for 4-5 minutes to develop a rich, caramelized exterior.
- Scatter aromatic vegetables and herbs around the meat, then pour broth into the pot to create a flavorful cooking liquid.
- Seal the pot with a tight-fitting lid and roast for 2.5-3 hours until the meat becomes extraordinarily tender and easily pulls apart.
- Remove the roast from the oven and let it rest before slicing.
- Submerge potatoes in salted water and cook for approximately 20 minutes until completely soft.
- Thoroughly drain the potatoes and return them to the warm pot.
- Incorporate butter and warm milk, vigorously mashing until achieving a silky, smooth consistency.
- Enhance with salt and pepper, adjusting seasoning to personal preference.
- Plunge green beans into rapidly boiling water for 4-5 minutes to blanch.
- Immediately transfer beans to an ice bath to halt cooking and preserve vibrant color.
- Just before serving, quickly saute beans in butter with minced garlic, heating until warmed through.
- Carefully strain the roasting drippings, reserving the flavorful liquid.
- Return the pot to medium heat and sprinkle flour into the remaining drippings.
- Slowly stream in broth while continuously whisking to prevent lumps and create a smooth consistency.
- Simmer the gravy until it reaches a rich, thick texture.
- Season with salt and pepper to enhance the final flavor profile.
Notes
- Select a well-marbled beef cut like chuck roast for maximum tenderness and rich flavor.
- Pat meat completely dry before searing to achieve deep golden-brown caramelization and lock in juices.
- Allow roast to rest 15-20 minutes after cooking to redistribute internal moisture and ensure succulent slices.
- Lower temperature to 300F for slower, more gentle cooking if meat seems tough or fibrous.
- Use fresh herbs like rosemary or thyme for deeper aromatic complexity in the roasting liquid.
- Make gravy extra silky by whisking in a small pat of cold butter at the end for glossy texture.
- Create dairy-free mashed potatoes by substituting butter with olive oil and milk with vegetable broth.
- Quickly shock green beans in ice water to maintain vibrant color and crisp-tender texture.
- Prep Time: 15 minutes
- Cook Time: 3 hours
- Category: Lunch, Dinner
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 34
- Calories: 390 kcal
- Sugar: 2 g
- Sodium: 230 mg
- Fat: 20 g
- Saturated Fat: 7 g
- Unsaturated Fat: 12 g
- Trans Fat: 0.5 g
- Carbohydrates: 25 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 80 mg