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1. Sear the Roast (5 mins per side!)
Pat roast dry, season generously with salt & pepper.
Heat oil in a Dutch oven, sear roast on all sides until deeply browned. Remove and set aside.
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2. Sauté the Aromatics
In the same pot, sauté onions, carrots, and garlic for 5 mins.
Stir in tomato paste and cook 1 min.
3. Braise to Perfection
Return roast to pot, add broth, wine, herbs.
Cover and simmer 3-4 hrs on stovetop (low) or 2.5-3 hrs at 325°F (160°C) in oven until fork-tender.
4. Make the Mashed Potatoes
Boil potatoes until tender (~15 mins), drain.
Mash with butter, milk, sour cream, and salt until creamy.
5. Strain & Thicken the Gravy
Strain drippings into a bowl.
Melt butter in a saucepan, whisk in flour to make a roux.
Gradually whisk in drippings until thickened (~5 mins).
6. Serve & Savor!
Shred roast slightly, arrange over mashed potatoes, drizzle with gravy.
Pro Tips for the Best Pot Roast
🔥 Don’t skip the sear – It builds flavor in the gravy.
🔥 Low and slow – Tough cuts need time to tenderize.
🔥 Make ahead – Flavors deepen overnight in the fridge.
5 Delicious Variations
🍷 Mushroom & Red Wine – Add 1 lb mushrooms with the carrots.
🌿 French Onion Style – Top with melted Gruyère cheese.
🌶 Spicy Southwest – Add 1 tbsp chili powder + cumin.
🍯 Balsamic Glazed – Stir 2 tbsp balsamic vinegar into broth.
🍺 Beer-Braised – Replace wine with dark beer.
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