Two Potato Pot Roast

There are times when the simplest of meals can be the most satisfying as well as the most delicious.  One such meal is good ol’ fashioned pot roast… and that for several reasons.  First of all, there is nothing more fragrant than a beautiful piece of chuck roasting to fork-tender perfection.  Secondly, the left-overs are delicious rewarmed, so any remaining roast can be tucked into the fridge for another easy meal or two.  And thirdly… it’s comfort food!  What’s not to love about a plate filled with succulent pieces of rich, flavorful roast, new red potatoes, brilliant carrots and pearl onions… all swimming in a thick, luscious gravy!

As we were preparing this dish we decided to take an English approach for service.  When Dayton was in London a number of years ago studying at the Cordon Bleu he took note that many English meals are served with more than one kind of potato.  It was not uncommon, for instance, that both steamed and roasted, or mashed and boiled were served at the same time.  What better way, we thought, than to take advantage of every drop of gravy by serving the traditional red potatoes roasted with the meat as well as a generous dollop of roasted garlic mashed potatoes to capture the remaining gravy in a palate-pleasing way.  We’re glad we did… and know that you will enjoy it as well!

Two Potato Pot Roast

Preheat the oven to 375 degrees.

  • 4 1/2 – 5 lb chuck roast
  • All Purpose Meat Rub
  • all-purpose flour

Season the roast on all sides with the rub, then dredge in flour, coating well.  Into a  heavy Dutch oven or roasting pan over moderately high heat add:

  • 3 – 4 T extra virgin olive oil

When the oil is shimmering, add the roast, browning well on all sides:


Drain the oil used for browning from the pan, reserving it on the side.  To the pan add:

  • 2 T extra virgin olive oil

When the oil is hot add:

  • 1 medium white onion, chopped

Saute the onion until translucent, loosening any browned bits from the bottom of the pan as the onion cooks.  Add:

  • 6 whole peeled garlic cloves, microplaned

Stir and continue cooking for several minutes.  Add:

  • 6 T all-purpose flour

Continue cooking until the mixture takes on a mocha color.  Add, as necessary, to facilitate the browning of the flour:

  • a splash or two of the reserved oil from browning the roast


  • 1 T finely minced fresh rosemary
  • 3 T minced Italian parsley
  • 1 T dried basil
  • 1 T ground sage

Cook for a minute or two to release the essence of the herbs.  Add:

  • 1 15-oz can tomato sauce
  • 1 1/2 C red wine
  • 4 C beef broth
  • 5 – 6 fresh bay leaves

Stir well and bring to a boil.  Season with:

  • salt
  • freshly ground black pepper (optional) if your meat rub does not contain any pepper

Return the browned roast to the pan, turning to coat with sauce:

Cover the Dutch oven or roasting pan and transfer to the preheated 375 degree oven.  Braise for 1 hour 15 minutes.  Remove from the oven and add:

  • new red potatoes as desired, cut in half if large
  • carrots as desired, peeled and cut into chunks

Return the covered pan to the oven and braise for an additional 1 hour.  After 45 minutes add:

  • 8-oz frozen pearl onions

Chef’s Note:  Adding the onions at this time will prevent them from overcooking and becoming mushy.  Their integrity will be maintained and provide bursts of sweetness when eaten with the rest of the dish.

During the final hour of cooking prepare the Roasted Garlic Mashed Potatoes.

– Roasted Garlic Mashed Potatoes –

Serves 2 – 3 generously.  Expand as necessary.

  • 2 large Russet potatoes

Peel the potatoes and cut into quarters.  Bring to a boil and cook until potatoes are tender to the tip of a knife, approximately 15 – 20 minutes.  Rice the potatoes into a mixing bowl and add:

  • 1 – 2 generous T roasted garlic
  • 2 T unsalted butter
  • 3 – 4 T creme fraiche

Whip until smooth, adding additional creme fraiche if necessary for consistency.  Season with:

  • salt and white pepper, to taste

The mashed potatoes can then be transfered to a bain marie to be kept warm until service.  When the roast is done transfer it to a cutting board and break into serving portions with a meat fork.  Place a generous serving of Roasted Garlic Mashed Potatoes in the center of a serving plate and top with the pot roast.  Generously ladle the roasted potatoes, carrots and onions over the mashed potatoes and nap with the rich sauce…  Bon Appetit!

Copyright 2010 Via Aurea Designs, Inc., All Rights Reserved



Tags: , ,

Categories: Beef

Author:Steve Meyer & Dayton Azevedo

Food and fine cooking have been our passion for many years, fueled by the year-around abundance of fresh fruits, vegetables, poultry and meats, as well as aromatic spices and herbs readily available to us here in the San Francisco Bay Area, making adventuresome, creative and delicious 5-star cooking a reality in our kitchen. Our aim is to make it yours as well by utilizing our step by step instructions and serial photographs. Bon Appetit from our kitchen to yours...!


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One Comment on “Two Potato Pot Roast”

  1. Beth
    June 7, 2010 at 4:11 PM #

    Now there’s a meal that Jeff would love, meat and TWO kinds of potatoes! It looks and sounds delicious!

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