Okay so most of you probably know The amazingly talented Pioneer women…and if you don’t you are REALLY missing out! Her cookbook is one of my favorites, and every recipe I have tried has been amaaaazziinnggg!!
Now that it is getting cooler, I cannot wait to make this pot roast again! Seriously it is to die for! Give it a try- you will NOT be disappointed!
(I left out the thyme and rosemary once and it still tasted great!!)
First salt and pepper your chuck roast.
Then heat a large pot over medium-high heat. Then add 2 tablespoons of olive oil
Cut two onions in half and cut 6 to 8 carrots into 2-inch slices . When the oil is hot, add in the onions, browning them on one side and then the other. Remove the onions to a plate.
Throw the carrots in the pan and toss them around a bit until slightly browned.
Then place your meat in the pan and sear it for about a minute until it is nice and brown all over. Remove the roast to a plate.
With the burner still on high, use beef broth (about 1 cup) to deglaze the pan.
When the bottom of the pan is deglazed, place the roast back into the pan and add enough beef stock to cover the meat halfway. Add in the onion and the carrots. You can add fresh thyme and rosemary to add more flavor.
Put the lid on, then roast in a 275F oven for 3 hours (for a 3-pound roast). For a 4 to 5-pound roast, plan on 4 hours.
Peel and cut the potatoes and boil and cook for 30 to 35 minutes. When they’re cooked through, the fork should easily slide into the potatoes.
Drain the potatoes in a large colander. When the potatoes have finished draining, place them back into the dry pot and put the pot on the stove. Mash the potatoes over low heat, allowing all the steam to escape, before adding in all the other ingredients.
Turn off the stove and add butter,cream cheese and half-and-half. Mash, mash, mash! Sprinkle ½ teaspoon of Lawry’s Seasoning Salt and ½ a teaspoon of black pepper.