Classic Pot Roast With Garlic Thyme Gravy And Mashed Potatoes And Peas Recipes

CLASSIC POT ROAST WITH GARLIC-THYME GRAVY

Steps:

• Heat oil in a large sauté pan over medium-high. Brown roast on all sides, 10 minutes total. Transfer roast to a 4- to 6-qt. slow cooker.
• Stir flour into pan; cook 1 minute. Add tomato paste and cook 1 minute more.
• Deglaze pan with wine, scraping up any brown bits. Cook until liquid evaporates. Stir in broth and Worcestershire; bring to a simmer.
• Transfer broth mixture to the slow cooker; add onions, carrots, celery, garlic, thyme, and bay leaves. Cover slow cooker and cook until meat is fork-tender on high-heat setting, 4-5 hours, or on low-heat setting, 8-9 hours. Discard thyme sprigs and bay leaves before serving.

EASY OVEN BRAISED POT ROAST WITH GARLIC AND THYME

Steps:

• Gather the ingredients.
• With a small sharp knife, cut 8 to 10 deep slits in the pot roast, spacing them evenly. Push half of a garlic clove into each cut. Heat the oil in a braising pan or large sauté pan or Dutch oven over medium-high heat.
• Sear the roast, turning to brown all sides. Remove the roast from the pan and set aside.
• Add butter to the hot pan and reduce heat to medium. When butter is foamy, add the onions and cook, stirring, until tender and lightly browned. Add mushrooms, if using, and cook for 2 minutes longer. Stir in flour and cook, stirring, for about 1 to 2 minutes longer. Stir in the red wine and beef broth. Continue cooking, stirring, until the liquids are thickened and bubbly.
• Preheat the oven to 325 F.
• Put the roast back in the pan and sprinkle with thyme. Cover with a lid or cover the pan tightly with foil and transfer to the oven. Cook for 2 hours.
• Add the potatoes, cover, and continue cooking for 1 to 2 hours longer, or until the potatoes are fork-tender.
• Serve and enjoy!

CLASSIC POT ROAST WITH GARLIC-THYME GRAVY AND MASHED POTATOES AND PEAS

Steps:

• Heat oil in a sauté pan over medium-high heat. Sear the roast on all sides, about 10 minutes total. Transfer the roast to a 4- to 6-quart slow cooker.
• Stir the flour into the sauté pan and cook for 1 minute. Add the tomato paste and cook for 1 minute more.
• Deglaze the sauté pan with wine, cooking until the liquid evaporates. Stir in the broth and Worcestershire sauce. Bring the mixture to a simmer and scrap up the brown bits.
• Transfer the broth mixture to the slow cooker and add the onions, carrots, celery, garlic, thyme and bay leaves. Cover and cook until meat is fork-tender, on high heat setting for 4-5 hours or on low-heat setting 8-9 hours. Discard the thyme sprigs and bay leaves before serving.
• Boil potatoes in a pot of salted water until tender about 12-15 minutes and drain. Return the potatoes to the pot and cook, stirring over low heat for 1 minute to remove moisture. Mash potatoes until smooth.
• Stir in milk, butter, peas, salt and pepper and serve immediately. Garnish with fresh chives if you would like.

STOVE POT ROAST WITH MASHED POTATOES

Steps:

• Season chuck roast with salt and black pepper; sear in a large, deep skillet or Dutch oven over medium heat until browned, about 10 minutes per side.
• Pour beef broth and water into the skillet with roast. Arrange onion wedges and garlic cloves around the meat. Spread carrots atop roast and place sprig of rosemary atop carrots. Turn heat to medium-low and simmer until tender, about 6 hours.
• Cover potatoes with water in a large pot and bring to a boil; reduce heat to low and simmer until tender, about 30 minutes. Drain. Mash potatoes with butter and half the evaporated milk until smooth; slowly mash remaining evaporated milk into potatoes to achieve the desired consistency. Season with salt.
• Remove 1 or 2 cloves of garlic from skillet and mash cloves on top of the roast; serve with mashed potatoes.

SMASHED POTATOES WITH ROASTED-GARLIC GRAVY

Steps:

• Roast garlic and make stock:
• Preheat oven to 400°F.
• Separate 6 cloves from garlic (do not peel), drizzle with a little olive oil, and double-wrap tightly in foil. Roast until garlic is very soft, about 45 minutes.
• While garlic roasts, heat oil (2 tablespoons) in a 4-to 5-quart heavy pot over medium heat until it shimmers, then cook vegetables, remaining garlic cloves (separated but not peeled), bay leaf, and peppercorns, stirring occasionally, until browned, about 8 minutes. Stir in wine and boil until most has evaporated. Add soy sauce and water and simmer, uncovered, 30 minutes.
• Strain stock through a fine-mesh sieve into a large measuring cup. If you have more than 4 cups, boil to reduce; if less, add water.
• Boil potatoes:
• Unless they are very small, cut potatoes (peeled if desired) into 2-inch pieces. Generously cover with cold water in a 5-quart saucepan and add 2 teaspoons salt. Simmer, uncovered, until just tender, 12 to 15 minutes. Reserve 1/3 cup cooking liquid and stir butter and oil into it. Drain potatoes, then return to pan along with reserved liquid and coarsely mash. Season with salt and pepper and keep warm, covered.
• Make Gravy while potatoes cook:
• Mash roasted garlic to a purée.
• Melt butter in a heavy medium saucepan over medium heat. Stir in flour and garlic purée and cook, stirring, 2 minutes. Slowly add stock, whisking, then simmer 3 minutes. Season with salt and pepper.

GARLIC-THYME MASHED POTATOES

Steps:

• Place potatoes in a large pot with 2 tablespoons salt and garlic. Add water to cover by 1 inch and bring to a boil. Then reduce heat to medium and simmer until potatoes are tender and can be pierced easily with a fork, 12 to 15 minutes.
• Drain potatoes and garlic in a colander. Return to pot and cook over medium, stirring frequently, until pale, dry, and a film begins to form on bottom of pot, 2 to 3 minutes. Working in batches, press through a ricer into a large bowl, or mash directly in pot with a potato masher. Cover to keep warm.
• In a small saucepan, combine milk, butter, and thyme. Cook over medium until butter melts and milk is steaming. Discard thyme, then stir milk mixture into potatoes. Season with salt and pepper, top with a pat of butter and more pepper, and serve.

CLASSIC POT ROAST WITH GARLIC-THYME GRAVY

Steps:

• HEAT oil in a saute pan over medium high heat. Sear roast on all sides, 10 minutes total. Transfer roast to a 4-6 quart slow cooker.
• STIR flour into saute pan; cook 1 minute. Add tomato paste and cook 1 minute more.
• DEGLAZE saute pan with wine, cooking until liquid evaporates. Stir in broth and Worcestershire; bring mixture to a simmer, scraping up any brown bits.
• TRANSFER broth mixture to the slow cooker; add onions, carrots, celery, garlic, thyme and bay leaves. Cover and cook until meat is fork tender, on high for 4-5 hours or on low for 8-9.
• DISCARD thyme sprigs and bay leaves before serving.

CLASSIC POT ROAST WITH GARLIC-THYME GRAVY

Steps:

• 1. Heat oil in a saute pan over medium high. Sear roast on all sides, 10 minutes total. Transfer roast to a 4 - 6 qt slow cooker.
• 2. Stir flour into saute pan; cook 1 minute. Add tomato paste and cook 1 min more.
• 3. Deglaze saute pan with wine, cooking until liquid evaporates. Stir in broth and Worcestershire; bring mixture to a simmer, scraping up any brown bits.
• 4. Transfer broth mixture to the slow cooker; add onions, carrots celery, garlic, thyme and bay leaves. Cover and cook until meat is fork tender, on high heat setting for 4 - 5 hours or on low heat setting 8 - 9 hours. Discard thyme sprigs and bay leaves before serving.