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Beef Pot Roast with Homestyle Garlic Mashed Potatoes

Nothing says “I Love You” more than a home-cooked meal. And what could be better than hearty, filling, beef, and veggies mingling for hours to make the most tantalizing roasted smells and great eats coming from the kitchen? So we invite you to warm up this Valentine’s Day or any chilly day needing a little love from your kitchen with our classic oven-braised Beef Pot Roast with Homestyle Garlic Mashed Potatoes. It’s an easy-to-make comfort food dinner that’s simple enough for even the most novice cook and delivers impressive loving results every time!

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The Basic Rules to Making the Best Beef Pot Roast

Look up beef pot roast recipes, and you’ll find plenty of delicious versions to try. And while each looks equally delicious, we’re covering all the basics for making our favorite – a fall-apart tender, petite center-cut spoon roast, slow-braised over 2-1/2 to 3 hours. In the final 45-minutes, we add carrots, parsnips, pearl onions, and button mushrooms to the pot for a classic Yankee-style roast served alongside homemade garlic mashed potatoes.

Beef Pot Roast with carrots, parsnips, mushrooms, and pearl onion in a cast iron dutch oven

ABOUT THIS RECIPE (per serving)

Gluten FreeNut FreeEgg FreeWhole30KetoHealthy ChoicesSoy Free
Servings:  6
AVG. Maker RATING: 
5 from 2 votes
Write a Recipe Review
Prep Time :15 minutes
Cook Time :2 hours 30 minutes
Vegetable Cook Time :45 minutes
Total Time :3 hours 30 minutes
Course : Dinner, Entrée
Cuisine : American, European, North American
Diet : Diabetic, Gluten Free
Nutrition information is calculated using an ingredient database and should be considered an estimate.
Calories 481
Fat 16.4
Carbohydrates 44.6
Protein 39

What is a Pot Roast?

“Pot Roast,” sometimes called “Yankee Pot Roast,” because of its New England origin, is an American dish based on a centuries-old European cooking technique called braising. Browned meat cooked with vegetables in a covered pot began appearing in American cookbooks in the late 19th century. The recipe most simply defined involves searing the meat then simmering in stock or its own juices (or both) in a covered pot for hours.

Not to be confused with Classic Roast Beef, a delicious holiday or company-worthy beef roast recipe for another day. This dish most often centers around less expensive tougher cuts of beef, like chuck, bottom round, spoon roast, or rump roast, but lamb shanks and pork shoulder are other braising favorites. And because these tougher cuts are naturally marbled in fat and connective tissue that contains gelatin, which transforms and melts over long, gentle slow cooking times, they deliver both tender meat and silken sauces.

To make a Yankee Pot Roast, you’ll add various vegetables into the pot then simmer those along with the meat rather than cooking it on its own.

#MeatLovers get set for #TenderMeat #YankeePotRoast #SlowBraised #beef with #veggies and #Garlic #MashedPotatoes #yumm! Make this #GlutenFree #ComfortFood #Healthy #Recipe #CookingGfreeDeliciously @GfreeDelicious

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The Magic of Searing a Beef Pot Roast

Searing the beef before braising it in the oven is the secret to making the best beef pot roast. In non-food science-“y” terms, doing this magical high-heat method to brown the meat before braising it will trigger what’s called the Maillard reaction (pronounced “my-YARD”) that is so essential to producing the rich, complex “cooked meat” flavors that you want. So when you sear the meat using high heat before braising it, those complex flavors have the chance to develop.

The Maillard reaction happens when proteins in meats and other foods are heated to 310°F or higher temperatures, causing them to turn brown. But the browning is not the only thing changing. It also produces new flavors and aromas, so that’s why cooks may care about this in a culinary sense. In other words, browned meat tastes better.

How Searing Seals In the Juices

Generally speaking, the hotter the heat is, the better it is for searing. Since you’re not adding oil to the skillet, you don’t have to worry about smoke points. So heating your heavy pan or dutch oven to high heat (310°F – 500°F) will create a better sear on your meat.

Because meat is a muscle, and muscle contains bundles of muscle fibers made up of individual cells, shaped like long tubes. The cells in meat have a small amount of liquid held in by a thin membrane. It’s this liquid that forms the meat’s juices.

When a piece of meat is heated, it causes the muscle fibers to contract as if being squeezed. This contraction forces the liquid out of the cells, which causes the cut of meat to lose its juices. As a result, some of the juices leak out during cooking, then some become steam and are lost through evaporation.

But this doesn’t all happen at once. It occurs over time. That’s why the longer a piece of meat cooks, the less juicy it becomes. On the other hand, the less time a piece of meat remains at high heat, the juicier it will be.

That is why searing is the secret to producing a juicy roast. Extreme high-temperature cooking browns the roast so quickly that it doesn’t have time to lose much liquid. Therefore, seared meat equals a super juicy roast.

First Step - Get Everything Ready

Begin by removing the roast from the refrigerator, take off any wrapping, pat the roast dry to remove any moisture, and place it on a plate. Then let it sit at room temperature (72 degrees Fahrenheit) for 30-40 minutes.

Allowing it to sit at room temperature helps create a nice surface texture in your roast before searing so that when seared, a flavorful brown crust is produced on the outside of the meat, the inside isn’t cold, and it seals in the juices. Also, if the meat is too cold when it hits the pan, it can cause the muscle fibers to tense up. So bringing it to room temperature additionally allows for a more even cook all the way through.

Meanwhile, cut the large onion into two halves and remove the peel. Then cut both halves into about ¼-inch thick slices, discarding the root end. Set aside.

Measure the beef broth set aside.

Prepare the carrots, button mushrooms, parsnips, and pearl onions, setting them aside until needed.

About 10-15 minutes before searing the roast, preheat the oven to 350° F.

Step 2

How to Sear Pot Roast

While the oven is heating, prepare the sear seasoning by combining the flour, Rancher Rub [1], and garlic powder in a small bowl and whisk until blended. Then season and coat the roast with the sear seasoning mixture on all sides. Once coated, heat a heavy dutch oven or cast iron pan on high heat on the stovetop, add the seasoned spoon roast to the pot, fat side down, and let it sear for 3-4 minutes. Next, flip and sear on the opposite side an additional 3-4 minutes before removing the roast from the pot.

Let the Roast Rest

After searing, remove the seared roast from the hot, heavy pot to rest. As the roast rests, the juices reabsorb into the cells to seal in the juices and further develop those complex flavors you want in the braised meat. And that’s a lot of what makes our favorite beef pot roast taste so good!

Step 3

Sweat Out the Onions then Into the Oven to Slowly Braise the Roast

While the roast is resting, reduce the heat to medium and add 2 tablespoons of butter and the sliced onions to the dutch oven. Let the onions hang out for 2-3 minutes, occasionally stirring, until they become translucent and begin to turn brown and caramelize. When caramelized, push the onions to the sides of the dutch oven before placing the roast fat side up back into the pot. Then, add 1-1/2 cups beef broth, cover with the lid and place the covered pot into the preheated oven to braise for about 2-1/2 hours.

Step 4

Adding the Vegetables

After 2-1/2 (+/-) hours have passed, it’s time to add the veggies to the pot along with the meat. Traditional vegetables are carrots, mushrooms, parsnips, and pearl onions. You could also add the potatoes and garlic cloves to simmer with the beef and veggies until they are fork-tender [2]. Although, my preference is to cook the potatoes and the garlic on their own in a heavy saucepan, so the potatoes develop a deep garlicky taste as they boil. After adding your vegetables, season lightly with salt and pepper, and add a bit more beef broth if necessary. Cover and return to the oven at 350°F for about 45 minutes longer until the veggies are tender when pierced.

You’ll know the roast is ready for serving when the veggies are fork-tender and the meat tears easily with a fork.

Picture the recipe step-by-step...

The Big Finish

Stovetop Garlic Mashed Potatoes

Drain the potatoes and garlic and mash together. Stir in the hot milk, season to taste with salt and pepper, and add the 2 tablespoons butter (less if desired) or oil. Top with remaining 1 tablespoon butter pat, serve immediately.
PIN IT! Click the red icon in the upper left corner of this picture to save this recipe on Pinterest!

To make the potatoes on the stovetop, cut the potatoes into uniform chunks and place them in a heavy saucepan along with the garlic. Cover with water, bring to a boil, lower heat to medium, and cook until the potatoes are fork-tender for about 20 minutes. [2]

Drain the potatoes and garlic and mash together. Stir in the hot milk, season to taste with salt and pepper, and add 2 tablespoons butter (less if desired) or oil. Top with the remaining 1 tablespoon of butter pat, serve immediately.

Homemade Gravy

Transform the reserved liquids from the dutch oven into an amazingly flavorful gravy before serving by adding 2 tablespoons of cold water with 2 tablespoons of cornstarch. To make the gravy, remove the meat and vegetables from the dutch oven, then bring the remaining juices and cornstarch mixture to a simmer on the stovetop, continually whisking as it heats and thickens. Within a few minutes, you’ll have a mouthwatering sauce to drizzle over everything!

How to Serve Pot Roast

After an afternoon of legendary smells gently wafting through the air, you can serve this dish family-style straight from your dutch oven, plated individually, or present the tender roast on a serving platter surrounded by vegetables alongside gravy and a side dish of mashed potatoes.

PIN IT! Click the red icon in the upper left corner of this picture to save this recipe on Pinterest!

Check out this round-up of ideas in the Slow Cooker Collection for more simple slow-cooked meals!

Making Pot Roast is All About the Timing…

Patience is a virtue when making the perfect pot roast. Unfortunately, this is not a quick meal that can be prepped and served in little to no time flat. The secret is in simmering the meat over several hours through the cooking method called braising. To make a Yankee Pot Roast, you’ll add vegetables to the pot later, so they do not over-cook. Try including various herbs and spices to make this recipe into your unique signature version. You could also add tomato paste, wine, or (gluten-free) beer in place of or in addition to the beef broth. The result of these simple ingredients and long hours spent in the oven is a dish of meltingly tender meat and rich, flavorful gravy.

Is it any wonder that this Yankee pot roast has been gracing tables from New England and across the country for so long? Enjoy!

XXO

Kymberley

Footnotes:

[1] We love our homemade house seasoning blend and rub for the perfect balance of sea salt, black pepper, garlic, allspice, cinnamon, cloves, and ginger. It’s a fantastic blend for using as an all-around seasoning! In our kitchen, we use it as a shake-on seasoning or a rub for many foods, including steak, seafood, pork, chicken, and vegetables. To make the homemade blend, use one teaspoon of sea salt, 3/4 teaspoon each of black pepper and minced garlic (crushed), and a pinch or two each (to taste) of the ground spices of allspice, cinnamon, cloves, and ginger, then stir well to blend.

[2] Alternately, you can simmer the potatoes and the garlic with the other vegetable add-ins until fork-tender. Before serving, cut the roasted potatoes into uniform chunks, add the garlic cloves, and mash them together in a bowl. Stir in the hot milk, season to taste with salt and pepper, and add the butter (less if desired) or oil. Top with a butter pat, and serve immediately.

P.S. When you try this recipe, let us know how you like it! Leave a comment below, share it, and rate it – it’s super helpful for other readers and us. Just click the blue-green comment bubble on the bottom right of your screen to jump to the comment area below.

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Beef Pot Roast with Homestyle Garlic Mashed Potatoes

Classic beef pot roast prepared using a petite center-cut spoon roast slow-braised over 2-1/2 to 3 hours. Add carrots, parsnips, pearl onions, and button mushrooms to the pot for the final 45-minutes of roasting before serving alongside homestyle garlic mashed potatoes. It’s comfort food at its finest with a satisfying garlic mashed potato side dish heaped with loads of hearty flavor!
Kymberley @GfreeDeliciously
5 from 2 votes
Tried this recipe? Please leave a comment and/or ★ rating!
This recipe may contain affiliate links. For more information, visit our Affiliate Disclosure.
Prep Time 15 minutes
Cook Time 2 hours 30 minutes
Vegetable Cook Time 45 minutes
Total Time 3 hours 30 minutes
Course Dinner, Entrée
Cuisine American, European, North American
Servings 6
Calories 481 kcal

EQUIPMENT

INGREDIENTS
 
 

  • 2-3 pound Sirloin Spoon Roast
  • 2 tablespoons Butter
  • 1 large Onion sliced
  • 1-1/2 cups Beef Broth plus more if necessary

Sear Seasoning

Veggie Add-ins

  • Carrots peeled and sliced as desired
  • Button Mushrooms sliced
  • Parsnips peeled and sliced as desired
  • Pearl Onions peeled
  • Yukon Gold or Red Potatoes scrubbed (optional)
  • Parsley chopped

For the Mashed Potatoes

These are classic mashed potatoes brightened up with a sizeable amount of garlic. Feel free to adjust the garlic to taste. To deepen the flavor, try roasting the garlic cloves beforehand, then mix the roasted cloves with the potatoes during the mashing.

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INSTRUCTIONS
 

For the Roast

  • Remove the roast from the refrigerator, take off any wrapping, pat the roast dry to remove any moisture, and place it on a plate. Then let it sit at room temperature (72 degrees Fahrenheit) for 30-40 minutes. Meanwhile, cut the large onion into two halves and remove the peel. Then cut both halves into about ¼-inch thick slices, discarding the root end. Set aside. Measure the beef broth set aside. Next, prepare the carrots, button mushrooms, parsnips, and pearl onions, setting them aside until needed.
    2-3 pound Sirloin Spoon Roast
    Remove the roast from the refrigerator, take off any wrapping, pat the roast dry to remove any moisture, and place it on a plate to rest 30-4 minutes at room temperature.
  • About 15 minutes before searing the roast, preheat the oven to 350° F. While the oven is heating, prepare the sear seasoning by combining the flour, House Seasoning [1], and garlic powder in a small bowl and whisk until blended. Then season and coat the roast with the sear seasoning mixture on all sides. Once coated, heat a heavy dutch oven or cast iron pan on high heat on the stovetop, then add the seasoned spoon roast to the pot, fat side down, and let it sear for 3-4 minutes. Next, flip and sear on the opposite side for an additional 3-4 minutes before removing the roast from the pot. Let rest on a plate, and continue by cooking the sliced onion.
    1/8 cup gluten-free All-Purpose Flour, 1-1/2 teaspoons House Seasoning Blend & Rub, 1/2 teaspoon Garlic powder
    Heat a heavy dutch oven or cast iron pan on high heat on the stovetop, then add the seasoned spoon roast to the pot, fat side down, and let it sear for 3-4 minutes. Next, flip and sear on the opposite side an additional 3-4 minutes before removing the roast from the pot.
  • Using the same pot, reduce the heat to medium, then add 2 tablespoons of butter and the sliced onions to the dutch oven. Let the onions hang out for 2-3 minutes until they become translucent and begin to turn brown and caramelize. When caramelized, push the onion to the sides of the dutch oven before placing the roast fat side up back into the pot. Then, add the beef broth, cover with the lid and place the covered pot into the preheated oven to braise for about 2-1/2 (+/-) hours.
    2 tablespoons Butter, 1 large Onion, 1-1/2 cups Beef Broth
    When caramelized, push the onion to the sides of the dutch oven before placing the roast fat side up back into the pot. Then, add the beef broth, cover with the lid and place the covered pot into the preheated oven to braise for about 2-1/2 (+/-) hours.
  • After 2+ hours have passed, it’s time to add the veggies to the pot along with the meat. Traditional vegetables are carrots, mushrooms, parsnips, and pearl onions. You could also add the potatoes and garlic cloves to simmer with the beef and veggies until they are fork-tender [2]. Although, my preference is to cook the potatoes and the garlic on their own in a heavy saucepan, so the potatoes develop a deep garlicky taste as they boil. After adding your vegetables, season lightly with salt and pepper, and add a bit more beef broth if necessary. Cover and return to the oven at 350°F for about 45 minutes longer until the veggies are tender when pierced.
    Carrots, Button Mushrooms, Parsnips, Pearl Onions, Yukon Gold or Red Potatoes
    After 2+ hours have passed, add the veggies to the pot with the meat. Season lightly with salt and pepper, and add a bit more beef broth if necessary. Cover and return to the oven at 350°F for about 45 minutes longer until the veggies are tender when pierced.
  • You’ll know the roast is ready for serving when the veggies are fork-tender and the meat tears easily with a fork. Garnish with fresh parsley if desired. Serve this dish family-style straight from your dutch oven, plated individually, or present the tender roast on a serving platter surrounded by the vegetables alongside gravy in a bowl or gravy boat and a side dish of mashed potatoes.
    Parsley
    You’ll know the roast is ready for serving when the veggies are fork-tender and the meat tears easily with a fork. Garnish with fresh parsley if desired.

For Stovetop Garlic Mashed Potatoes

  • To make the potatoes on the stovetop, cut them into uniform chunks and place them in a heavy saucepan along with the garlic. Cover with water, bring to a boil, lower heat to medium, and cook until the potatoes are fork-tender for about 20 minutes. [2]
    4-6 medium Potatoes, 4-6 cloves Garlic, 1 teaspoon Salt
    Cut the potatoes into uniform chunks and place them in a heavy saucepan along with the garlic. Cover with water, bring to a boil, lower heat to medium, and cook until the potatoes are fork-tender for about 20 minutes. [2]
  • Drain the potatoes and garlic and mash them together. Stir in the hot milk, season to taste with salt and pepper, and add the 2 tablespoons butter (less if desired) or oil. Top with remaining 1 tablespoon butter pat, and serve immediately.
    3 tablespoons Butter, 3/4 cup hot Milk, Salt and freshly ground black pepper
    Drain the potatoes and garlic and mash together. Stir in the hot milk, season to taste with salt and pepper, and add the 2 tablespoons butter (less if desired) or oil. Top with remaining 1 tablespoon butter pat, serve immediately.
Tried this recipe?Please consider Leaving a Review.

It’s super helpful for others and us!

YOUR OWN NOTES

KITCHEN NOTES

Footnotes:
[1] We love our homemade house seasoning blend and rub for the perfect balance of sea salt, black pepper, garlic, allspice, cinnamon, cloves, and ginger. It’s a fantastic blend for using as an all-around seasoning! In our kitchen, we use it as a shake-on seasoning or a rub for many foods, including steak, seafood, pork, chicken, and vegetables. To make the homemade blend, use one teaspoon of sea salt, 3/4 teaspoon each of black pepper and minced garlic (crushed), and a pinch or two each (to taste) of the ground spices of allspice, cinnamon, cloves, and ginger, then stir well to blend.
[2] Alternately, you can simmer the potatoes and the garlic with the other vegetable add-ins until fork-tender. Before serving, cut the roasted potatoes into uniform chunks, add the garlic cloves, and mash them together in a bowl. Stir in the hot milk, season to taste with salt and pepper, and add the butter (less if desired) or oil. Top with a butter pat, and serve immediately.

Nutrition

Calories: 481kcalCarbohydrates: 44.6gProtein: 39gFat: 16.4gSaturated Fat: 8.4gPolyunsaturated Fat: 0.8gMonounsaturated Fat: 6.1gTrans Fat: 0gCholesterol: 115.2mgSodium: 782.6mgPotassium: 1560mgFiber: 6.1gSugar: 6.8gVitamin A: 181.9IUVitamin C: 42.1mgVitamin D: 0.1µgCalcium: 123.1mgIron: 4.2mg
Keyword beef, Butter, carrot, garlic, gravy, mashed potatoes, mushrooms, onion, parsnips, pearl onions, pot roast, potatoes, spoon roast

Recipe Card with Nutrition powered by WP Recipe Maker 

Copyright © 2017-2024 Kymberley Pekrul | GfreeDeliciously | gfreedeliciously.com | All content and photographs are copyright protected. The sharing of this recipe is both encouraged and appreciated. However, copying and/or pasting full recipes to any social media is strictly prohibited. Please read my Photo Use Policy for detailed guidelines and further clarification.

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Kymberley @gfreedeliciously

Hi, I'm Kymberley, the creator of GfreeDeliciously and the Amazing, Glorious Journey Programs. I pray that my work will inspire you to honor your body through God and Good Food from the inside out, all while enjoying your Amazing, Glorious Journey!

Take a peek at the behind GfreeDeliciously

Being creative, cooking, fresh veggies, the violin, decorating for holidays, sewing, hand-quilting, cowgirl boots, country music, fresh herbs in pots, blowing dandelions to the wind, walking barefoot in the grass, hanging out with eclectic interesting people, reading, writing, warm lazy summer days, and yoga!

Gluten, cilantro, mixed vegetables (the frozen kind I grew up with), negativism, rudeness, narcissism, overstaying a welcome,
not helping out, liars, promiscuity, cockiness, know-it-alls, being overly-dramatic, goal-less-ness, poor hygiene, chauvinism, lacking a sense of humor, excessive competitiveness, Laziness, horrifying spellers, people-bashing, criticism and mockery of others and their beliefs, flakiness (because flaky people are really unappealing), more swagger than substance, people who constantly manage others (those folks who think they have all the answers…)

Lambrusco, my iPad, popcorn suppers, dark chocolate, cookbooks, Almond-Rocca, historical romances, sun-bathing, weekend coffee with a good book in bed, PBS cooking shows, romantic comedies, cozy sweaters, fuzzy socks, and fragrant bubble baths with soft music and wine…

Say please and thank you, LAUGH, Pray often, ENCOURAGE others, Be KIND, HONEST, HAPPY, Keep your PROMISES, Be GRATEFUL, Wash your hands, FORGIVE yourself and others, LISTEN, Have FAITH, Be CONFIDENT, Honor your parents, CHERISH your children and grandchildren, TREASURE your family, ABIDE in GOD’s love, Be POLITE, Guard your HEART, SEEK your purpose, FEED your mind, body and soul, Be HOPEFUL, Resist temptation, Lay your burdens down, TRUST your gut, CONNECT with nature, Know that GOD made you perfect just the way you are, SERVE others, LIVE to love, Be COURAGEOUS, Shine bright, OPEN your mind, RESPECT differences, HONOR your inner hunger, SING loud, Be PROUD of who you are, Practice PATIENCE, Never give up, WEATHER the storms of life, Say I love you, LOVE one another

  • I’ve traveled to 32 states in the USA where I’ve enjoyed the food, history, people and the local culture while visiting.
  • Among the states, I’ve lived in are Arizona, California, Michigan, and Wisconsin.
  • My favorite island is Maui.
  • I’ve also been to Canada and Mexico.
  • I rode horses as a kid, and barrel-raced.
  • I broke my neck when I was 18 and went to senior prom in a neck brace.
  • As a little girl, I grew up living next door to my grandma and grandpa on a small lake in rural southern Michigan.
  • The first thing I learned to cook was pancakes.
  • The craziest thing I ever made was mint-flavored green cupcakes when I was 13. My family didn’t like them much…
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Kymberley @gfreedeliciously
Coach | Cook | Creator | Publisher

Meet Kymberley [Upson] Pekrul

A professional writer and self-taught Gfree lifestyle expert on [most] gluten-free things, I’ve always loved cooking and creating delicious foods from scratch for myself and those I love.

My journey began when everything I thought I knew about cooking and eating suddenly changed one day when I discovered I was celiac. So, I re-learned how to eat, cook, and navigate through life gluten-free – trusting God and His plan for me.

I live in what’s known as the Holylands of Central Wisconsin. All the recipes you’ll find here are gluten-free and inspired by the people and places I love most. Whenever possible, I cook with seasonal ingredients using whole foods – Making dishes suitable for everyday life and all food lovers gathered at the same table.

Gfree cooking, health, and wellness ARE my life. And this little corner of the internet is where I share what I’ve learned – Where my passion IS to nourish everyday GfreeDeliciously!

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