Beef Roast With Mashed Potatoes Green Beans Gravy Recipe

As someone who cherishes the aroma of a cozy kitchen and the delightful anticipation of a mouthwatering meal, I can’t wait to share this foolproof recipe for a succulent beef chuck roast that’s sure to become your new favorite comfort food.

My favorite go-to meal for family dinners is Beef Roast with Mashed Potatoes and Green Beans. It all starts with a beef chuck roast weighing 3-4 lbs, which I wash, trim, and then season with salt and black pepper.

I then slice and prepare the roast’s accompaniment: a bunch of very thinly sliced aromatic vegetables, which I am pretty sure are not contained in any previous recipe for pot roast. But I reason that if something is poached for a long time in broth, it might as well lend flavor.

So I make it with:

\- A large onion, sliced very thinly
\- 4 cloves garlic, sliced very thinly
\- 1 medium carrot, sliced thinly
\- 1 stalk celery, sliced thinly
\- 1 1/2 cups really good, low-sodium beef broth
\- 1-Worcestershire sauce (not my favorite),
\- A sprig each of rosemary and thyme,
\- Bay leaf,
\- A couple of grinds of fresh black pepper,
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Ingredients

• Beef Chuck Roast: A rich source of protein, ideal for slow cooking, and delivers a tender, flavorful main dish.
• Olive Oil: Heart-healthy fat with antioxidants, enhances flavor and helps in browning the roast.
• Garlic: Provides aroma and depth, with potential health benefits like boosting immunity.
• Fresh Thyme and Rosemary: Herbs that add a fragrant, earthy flavor, elevating the dish’s aroma and taste.
• Potatoes: Excellent source of carbohydrates and fiber, creating a creamy, satisfying side.
• Green Beans: Low-calorie, nutritious vegetable, contributing vitamins and a fresh, crisp texture.
• Butter: Adds richness and depth to both mashed potatoes and green beans, enhancing palatability.

Ingredient Quantities

• 3-4 lbs beef chuck roast
• 2 tablespoons olive oil
• Salt and freshly ground black pepper, to taste
• 1 large onion, cut into wedges
• 4 cloves garlic, smashed
• 4 cups beef broth
• 1 tablespoon Worcestershire sauce
• 2 sprigs fresh thyme
• 2 sprigs fresh rosemary
• 4-5 large potatoes, peeled and quartered
• 1/2 cup milk
• 4 tablespoons unsalted butter
• Salt and freshly ground black pepper, to taste (for mashed potatoes)
• 1 lb fresh green beans, trimmed
• 1 tablespoon butter (for green beans)
• Salt and pepper, to taste (for green beans)
• 2 tablespoons all-purpose flour
• 1/4 cup cold water

How to Make this

1. Set your oven to 325 degrees Fahrenheit (165 degrees Celsius) to warm up. When the oven reaches its target temperature, it will be time to get serious about flavoring the beef chuck roast. Generously applying kosher salt and freshly cracked black pepper to every reachable surface of the roast is a good way to start.

2. In a big ovenproof pot or Dutch oven, warm the olive oil over medium-high heat. Caramelize the roast on all sides, about four minutes per side. Take the roast from the pot and set aside.

3. In the same pot, put in the onion wedges and smashed garlic cloves and sauté them until the onion is translucent. Then add the beef broth, Worcestershire sauce, thyme, and rosemary. Stir everything to combine.

4. Replace the lid on the pot, returning the pot to the preheated oven with the beef roast inside. Let the beef roast cook for 3-4 hours, until fork-tender and pulling apart with ease.

5. Prepare the mashed potatoes while the roast is cooking. Place the peeled and quartered potatoes in a pot of salted water and bring to a boil. Cook the potatoes until tender, 15-20 minutes. Drain.

6. In the pot in which you boiled them, mash the potatoes with milk, butter, salt, and freshly ground black pepper until they are smooth and creamy. Cover the pot and keep the potatoes warm.

7. Approximately 15 minutes prior to the roast being finished, either steam or boil the green beans until they reach a tender-crisp texture, which should take about 5-7 minutes. Drain the beans, then mix in 1 tablespoon of butter along with salt and pepper to taste. Set the beans aside until the roast is ready.

8. When the roast is ready, take it out of the pot and allow it to rest on a cutting board, covered loosely with foil.

9. Strain the cooking liquid from the pot to make the gravy, throwing away the vegetables and herbs. In a small bowl, mix the flour and cold water to form a smooth slurry. Over medium heat, slowly whisk the slurry into the hot cooking liquid, stirring constantly until the gravy has thickened.

10. Cut the beef roast into slices. Serve with the mashed potatoes, the green beans, and gravy drizzled on top or served in a dish on the side. Enjoy!

Equipment Needed

1. Oven
2. Large ovenproof pot or Dutch oven
3. Stove
4. Tongs
5. Cutting board
6. Knife
7. Pot for boiling potatoes
8. Potato masher
9. Strainer/colander
10. Small bowl
11. Whisk
12. Large spoon or spatula
13. Foil for resting roast
14. Measuring cups
15. Measuring spoons

FAQ

• What type of beef is best for this roast?They require a chuck roast of beef, optimum for the recipe’s slow-cooking method, so we get a tender, flavorful dish.
• Can I use dried herbs instead of fresh thyme and rosemary?If you lack fresh herbs, you may use 1 teaspoon of dried thyme and 1 teaspoon of dried rosemary instead.
• How do I make the gravy thicker?Combine 2 tablespoons of all-purpose flour with 1/4 cup cold water, then add to the cooking liquid, stirring continuously until the gravy reaches your desired thickness.
• What is the best way to cook the green beans?Trim the green beans and steam them. Toss with 1 tablespoon of butter, and season with salt and pepper to taste.
• Can I use a different type of potato for the mash?Indeed, potatoes such as Yukon Gold or Russet are ideal for the preparation of creamy mashed potatoes.
• Is it necessary to peel the potatoes for mashing?It is recommended to peel the potatoes for a smoother consistency, but if you enjoy a more rustic mashed potato, then by all means keep the skins on.
• How can I add more flavor to the mashed potatoes?Think about introducing roasted garlic, sour cream, or cream cheese for a flavor boost and more creaminess.

Beef Roast With Mashed Potatoes Green Beans Gravy Recipe Substitutions and Variations

Beef chuck roast: Replace with beef brisket or beef sirloin tip roast.
Replace olive oil with:
– Vegetable oil
– Canola oil
Thyme, fresh: Substitute 1 teaspoon dried thyme.
Substituting dried rosemary for fresh rosemary is an option, but the amount used should be adjusted, as dried and fresh herbs vary in flavor and intensity. For fresh rosemary, use dried in an amount equal to one-third of the amount you would use if the rosemary were fresh. So for 1 teaspoon of dried rosemary, you would use 3 teaspoons (or 1 tablespoon) fresh.
Milk: Use heavy cream or a plant-based milk such as almond milk.

Pro Tips

1. Browning the Meat: Make sure the oil is hot enough before searing the roast. A deep, caramelized crust forms the foundation for depth of flavor in the final dish. Pat the roast dry with paper towels before seasoning to help achieve a better sear.