Next-Level Perfect Holiday Pot Roast

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I’m doing a little happy dance just remembering this dinner. You know I’m a crockpot girl through-and-through, (have you mastered Simple Slow-Cooked Perfect Pot Roast yet?) but when you have a little extra time on your hands treat yourself with this next-level perfect holiday pot roast. If my slow cooker version is beginner-level, let’s call this one medium.

Here we’re going to brown the meat and veggies, braise the roast in the oven, and then make a decadent gravy from the cooking liquid to pour over heavenly mashed potatoes. We’re going to serve all this up with some crispy roasted broccoli and a big fat glass of red wine.

A little more effort, but totally worth it. Perfect Holiday Pot Roast has got your back for any home-cooked, soul-warming occasion.

Next-Level Perfect Holiday Pot Roast

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Prep time

10 mins

Cook time

5 hours

Total time

5 hours 10 mins

Author: Ally

Serves: 6 servings

Ingredients

For the Roast:
3-5 lb beef chuck roast, (pot roast)
salt and pepper
1 tablespoon vegetable or canola oil
1 white onion, peeled and quartered
3 carrots, roughly chopped
3 celery stalks, roughly chopped
1 cup red wine
¼ cup tomato paste
1 quart beef stock
5 sprigs fresh thyme
2 bay leaves
.
For the Potatoes:
2 lbs yukon gold or russet potatoes, peeled and cut into large, even pieces.
8 tbsp melted butter
1 cup sour cream
salt and pepper
.
For the Broccoli:
2 heads of broccoli, chopped into small florets
2 tbsp olive oil
salt and pepper
.
For the Gravy:
Cornstarch slurry: 2 tbsp cornstarch mixed with 2 tbsp cold water in a small bowl until smooth

Instructions

Preheat your oven to 350 degrees and allow the roast to come to room temperature for around 20 minutes.
Heat a large, heavy-bottomed stew pot or dutch oven on the stove over high heat. Add the oil and allow it to heat for a few minutes.
Season the roast generously all over with about a tablespoon of salt and freshly ground black pepper.
Place the roast into the hot oil, and let it cook for 5 minutes on each side without moving. Once the meat is browned on all sides, transfer it to a plate.
Next, add the onion, carrot, and celery to the pot, and brown the vegetables for about 5 minutes.
Add the red wine to the pot, and immediately scrape the bottom of the pan with a wooden spoon to deglaze. Allow the red wine to cook, simmering for 2-3 minutes.
Then add the tomato paste and beef stock. Use a whisk to combine the ingredients.
Season with a pinch of salt and pepper, and add the thyme and bay leaves. Let simmer 5 more minutes.
Next, carefully return the roast to the pot with the liquid, nestling it towards the bottom, and allowing it to become almost completely submerged.
Cover the pot with a lid, and place in the oven. Cook for 3-4 hours, (3 hours if it is 3 lbs, 4 hours if it's closer to 5 lbs).
After the cooking is complete, remove the pan from the oven and allow to rest, covered, for 30 more minutes. Increase the temperature on the oven to 450 degrees.
Meanwhile, add the peeled and cut potatoes to a large pot, and cover with cold water. Add a pinch of salt, and bring to a boil on the stove, (placing a lid on the pot helps it boil faster!).
Allow to boil 15-20 minutes, until the potatoes are fork tender. Drain in a colander.
While the potatoes are boiling, line 2 baking sheets with aluminum foil, and spread the broccoli florets on the pans in even layers. Don't overcrowd.
Drizzle with broccoli with olive oil and season generously with salt and pepper. Toss to coat evenly.
Let the broccoli roast in the oven on 450 for 20 minutes.
To make the gravy, place a small sauce pot in the sink, and place a fine mesh strainer on top of the pot. Remove the roast from the cooking pot and let rest on a cutting board, (you can tent it with foil to keep it warm). Carefully pour the cooking liquid and vegetables over the strainer in the sink so that the vegetables stay in the strainer and the liquid goes into the small sauce pot.
Return the carrots and onions to the large dutch oven and cover with the lid to keep them warm.
Put the small pot of cooking liquid on the stove over high heat. Allow it to simmer uncovered for about 10 minutes, reducing, and then add the cornstarch slurry. Stir, so there are no lumps, and allow the gravy to thicken until it can coat the back of a spoon.
To finish off the mashed potatoes, return them to the pot over low heat, add the melted butter, sour cream, and a pinch of salt and pepper. Whip the potatoes smooth with a hand mixer, and taste for seasoning.
To plate, serve the mashed potatoes and a slice of roast covered in gravy. On the side, serve roasted broccoli and the carrot mixture.