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(A Timeless Comfort Food Masterpiece!)
🍂 Tender, slow-cooked beef infused with herbs, surrounded by melt-in-your-mouth carrots and onions, served over creamy mashed potatoes and smothered in velvety gravy—this is the ultimate Sunday dinner!
Why You’ll Love This Recipe
✅ Fall-apart tender – Braised low and slow for maximum flavor.
✅ One-pot wonder – Easy cleanup, big flavor.
✅ Crowd-pleasing – A nostalgic favorite for all ages.
✅ Meal-prep friendly – Tastes even better as leftovers.
✅ Ad-optimized structure – Keeps readers scrolling (and ads loading!).
Ingredients
For the Pot Roast:
3-4 lbs (1.5 kg) chuck roast (fat cap on for juiciness!)
2 tbsp olive oil
1 lb (500g) carrots, cut into chunks
1 large onion, sliced
4 garlic cloves, smashed
2 cups (500ml) beef broth
1 cup (250ml) red wine (or sub extra broth)
2 tbsp tomato paste
2 sprigs fresh rosemary
3 sprigs fresh thyme
2 bay leaves
Salt & pepper to taste
For the Mashed Potatoes:
3 lbs (1.5 kg) Yukon Gold potatoes, peeled & cubed
½ cup (120ml) whole milk or cream
4 tbsp butter
½ cup (120ml) sour cream (secret to creaminess!)
Salt to taste
For the Gravy:
2 tbsp butter
2 tbsp flour
2 cups (500ml) pot roast drippings (strained)
Step-by-Step Instructions
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