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A Family That Eats Together: Not Your Average Pot Roast with Whipped Potatoes

Marin Mommies presents this week's guest recipe from Nicole Cibellis, Marin mom and author of the blog A Family that Eats Together, where she shares meal plans and recipes that will please foodies and children alike. Here's her meal plan for this week.

Pot Roast is usually not an everyday meal but when we make it, we make plenty for leftovers as they are always better the day after. This is a simple recipe full of deep flavors, succulent meat and tasty veggies simmered for hours in a low temperature oven. I made this dish early in the morning on Sunday and we ate it for dinner that night, leaving me freed up to enjoy my day doing all the other things I love to do in my free time.

Servings: 6-8
Prep Time: 20 minutes
Cook Time: 6 hours

Ingredients:
for the pot roast

  • 3 pounds Chuck Roast
  • 2 carrots, chopped
  • 2 celery ribs, chopped
  • 1 large yellow onion, chopped
  • 1 (28 ounce) can plum tomatoes
  • 2 1/2 cups chicken stock
  • 3 cups good red wine
  • 1/4 cup brandy
  • 1 tablespoon chicken bouillon
  • salt
  • pepper
  • all-purpose flour
  • extra virgin olive oil

for the mashed potatoes

  • 5 large red potatoes
  • 3 tablespoons unsalted butter
  • 3/4 cup milk
  • salt
  • pepper

Directions:

  1. Preheat the oven to 325F.
  2. Season the roast generously with salt and pepper so that all sides are well seasoned. Sprinkle flour over the roast and pat to the flour into the roast covering all sides.
  3. Heat 2 tablespoons of oil in a large Dutch oven over medium-high heat. Add the roast and brown on all sides. Remove the roast and reserve it for later.
  4. Add another 2 tablespoons of oil, carrots, celery and onion. Season with 1 tablespoon of salt and 1/2 tablespoon of pepper. Sauté the vegetables until soft and translucent. Pour in the tomatoes, stock, wine and brandy. Stir in the boullion and bring the sauce to a simmer. Add the roast back to the pot and place the covered pot in the oven for 5-6 hours or until the meat falls apart.
  5. Right before you are ready to eat. Cover the potatoes with cold water in a large pot. Season with 1 tablespoon of salt. Bring to a boil and then turn the pot down to a simmer for 15 minutes or until the potatoes are fork-tender. Drain the potatoes and toss them in a bowl with the butter and milk. Season with salt and pepper. Whip the potatoes using a hand-blender or large mixer until they are fluffy and smooth.
  6. Serve the pot roast with whipped potatoes and plenty of sauce.