Steps to Prepare Favorite pot roast & homemade mashed potatoes

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Method First melt the dripping in a thick cooking pot and, when it's hot, put in the meat and sear and brown it all over, then transfer it to a plate. Next lightly brown the onions, carrots, celery and swede, then remove them temporarily to the plate, too. Heat a casserole pot on the hob over medium high heat.

Hey everyone, it's me again, Dan, welcome to my recipe page. Today, I will show you a way to prepare a special dish, pot roast & homemade mashed potatoes. One of my favorites. For mine, I am going to make it a little bit tasty. This will be really delicious.

pot roast & homemade mashed potatoes is one of the most well liked of recent trending foods on earth. It's enjoyed by millions every day. It is easy, it's fast, it tastes delicious. They are fine and they look fantastic. pot roast & homemade mashed potatoes is something that I've loved my entire life.

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To get started with this recipe, we must first prepare a few components. You can cook pot roast & homemade mashed potatoes using 15 ingredients and 7 steps. Here is how you can achieve that.

The ingredients needed to make pot roast & homemade mashed potatoes:

1. {Take 4 lb of beef roast.
2. {Prepare 1 of onion.
3. {Prepare 1 bag of of carrots.
4. {Prepare 1 packages of whole mushrooms.
5. {Take 6 small of corn on cobb.
6. {Get 1 bag of idaho potatoes.
7. {Get 4 tbsp of butter.
8. {Take 1 cup of flour.
9. {Get 2 of celery stalks..
10. {Prepare 2 packages of brown gravy mix.
11. {Prepare 4 tbsp of oil.
12. {Get 1 of tonys seasoning.
13. {Prepare 1 of salt &pepper.
14. {Make ready 1 of garlic & onion powder.
15. {Take 2 1/2 cup of water.

Generously salt and pepper the chuck roast. Heat the olive oil in large pot or Dutch oven over medium-high heat. Add the halved onions to the pot, browning them. Pot roast is a beef dish made by slow-cooking a usually tough cut of beef in moist heat, sometimes with vegetables.

Instructions to make pot roast & homemade mashed potatoes:

1. season roast with salt, pepper, garlic, onion, and tonys. I recommend Worcester sauce too. set aside..
2. take the oil and about a teaspoon of each seasoning in the oil mix well. in a big bowl add all vegtables, except potatoes. mix oil mixture all over vegtables mix well with your hands..
3. cut the onion in quarters. cut celery in half. in a big pot throw all vegtables together and put roast over them. arrange some vegetables on side. put onion and celery on top cover tightly with foil. put in refrigerator for a hour.( I recommend it be refrigerated over night. ).
4. heat oven to 325 and while oven heats pull roast out refrigerator. heat up butter in a pan medium heat. cover roast with flour and brown for about two minutes on both sides. this is what helps set a good gravy..
5. when its all browned put back in the pot with the vegtables add the dry seasoning packages on top of roast and vegtables, add 2 1/2 cups of hot water kinda mix in the clumps but they will cook out. cover tightly and cook 30 minutes at 325..
6. after 30 minutes, drop down to 300 and cook for 5 and 1/2 hours..
7. while that's cooking start a big pot of water boiling. cut, clean and add potatoes to pot. and boil about thirty minutes or until potatoes are soft. drain potatoes smush, add butter, salt, and pepper to your liking. and enjoy.

While the toughness of the fibers makes them unsuitable for oven roasting, slow cooking tenderizes the meat as the liquid exchanges some of its flavor with the beef. Pot roasts typically use the tougher cuts of beef—a chuck roast or shoulder roast—which have the most flavor. Slow cooking at low heat is what melts the tough connective tissue between the muscle fibers, leaving you with tender meat that pulls apart with your fork. For pot roasts, and other slow cooked tough meats, fat is your friend! Pot Roast - fall apart beef, tender flavour infused vegetables and potatoes smothered in a rich gravy.

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