Tender pot roast recipe cooked to pull-apart perfection in a slow cooker layered with onions in a savoury sauce served with creamy and cheesy potatoes.
Total Time: 2 hours 0 minutes
Servings or Yields: Servings
Serving Range: 6
Ingredients
- 1.5kg chuck roast
- Kosher salt
- Freshly ground black pepper
- 1 tablespoon olive oil
- 2 tablespoons butter
- 8 yellow onions, thinly sliced
- 3 garlic cloves, chopped
- 1 1/2 teaspoons brown sugar
- 1/4 cup brandy
- 1 tablespoon all-purpose flour
- 2 1/2 to 3 cups low sodium beef broth
- 4 thyme sprigs
- 2 bay leaves
- 1.25kg yellow potatoes, peeled and quartered
- 4 garlic cloves
- 4 thyme sprigs
- Kosher salt
- 6 tablespoons butter
- 1/2 cup heavy cream
- 1/4 cup buttermilk
- 200g Gruyere cheese, grated
- 100g mozzarella cheese, grated
Directions
Roast
- Heat your oven to 300ºF.
- Place a Dutch oven over medium-high heat. Using a paper towel, dry off the outside of the roast and season well with salt and pepper. Add the oil to the pan and sear the roast until golden brown, about three to five minutes per side. Remove the roast to a rimmed baking sheet or large bowl to catch any juices and set aside.
- Turn the heat down to low, add butter and onions, and season with salt and pepper. Cook for 20 to 25 minutes or until the onions are golden, stirring occasionally. Stir in the garlic and sugar and increase the heat to medium. Cook for five to 10 minutes, stirring frequently, until deeply golden brown and well caramelized.
- Deglaze the pan with brandy and allow to cook away for one to two minutes. Sprinkle the flour over the onions and stir well to combine. While stirring, slowly pour in two and a half cups of beef broth. Add the roast back into the pan and, if needed, add more beef broth halfway up the roast. Stir in the thyme and bay leaves, turn the heat to medium-high, and bring to a simmer.
- Place the lid on the pan and transfer the roast to the oven for three to three hours or until the roast is fork-tender. When tender, remove the roast from the oven, leave the lid on, and set aside to rest while you make the potatoes.
Gruyere Potatoes
- Place the potatoes into a pot and cover with cold water. Add in the garlic and thyme, generously season with salt, and bring to a boil over medium-high heat. Cook the potatoes until fork tender, about 15 to 20 minutes. Drain, discard the thyme, and return the potatoes and garlic to the pot.
- Roughly mash the potatoes and garlic with a masher and add in the butter, cream, and buttermilk. Using a hand mixer, beat the potatoes until smooth and creamy. Switch to a heat-proof spatula or wooden spoon and gradually stir in the grated cheese, adding a handful at a time. Season the potatoes with salt to taste and, if needed, add more cream or buttermilk until the potatoes reach your desired consistency.
Serve
- Serve the beef in large chunks using tongs or two forks and serve over the cheesy mashed potatoes with a few ladles of onion gravy. Enjoy!