Ingredients

2½ pounds russet potatoes

¾ cup heavy cream (plus extra as needed)

4 tablespoons unsalted butter (½ stick)

½ teaspoon black pepper

4 ounces cream cheese (softened and cut into small cubes)

Salt and black pepper (to taste)

2½-3 pounds chuck roast (or rump roast)

2½-3 teaspoons kosher salt

2 teaspoons black pepper

2 tablespoons olive oil (or similar)

1 large sweet yellow onion (cut into wedges)

3 large carrots (scrubbed, ends trimmed, cut into chunks)

2-3 cloves garlic

1 tablespoon tomato paste

2 cups low-sodium beef broth (plus more as needed)

2 teaspoons Worcestershire sauce

1 bunch fresh thyme sprigs

2 bay leaves

½-1 tablespoon Dijon mustard

Instructions

Step 1: Peel the potatoes and cut them into one-inch cubes. Place them in a heavy pot with cold, salted water and bring to a boil. Cook until fork-tender, about 10-12 minutes. Drain the potatoes well.

Step 2: While the potatoes cook, combine the cream, butter, and black pepper in a small saucepan over low heat. Warm the cream until the butter is fully melted.

Step 3: After draining the potatoes, return them to the warm pot and add the cream cheese. Using a potato ricer, rice the potatoes in batches back into the pot. Pour the warm cream and butter mixture over the potatoes and stir until fully combined. Add extra cream if you prefer a looser texture. Season with salt and pepper to taste.

Step 4: Preheat the oven to 325℉. Season the chuck roast evenly on all sides with kosher salt and black pepper. Heat a Dutch oven over medium heat and add the olive oil. When the oil shimmers, sear the roast for 3-4 minutes on each side until browned all over. Remove the roast and set it aside on a plate.

Step 5: Add the onion wedges and carrot chunks to the hot pan and cook for 5-7 minutes, stirring occasionally, until they start to caramelize. Add the garlic and tomato paste, cooking for another 1-2 minutes until fragrant.

Step 6: Pour in the beef broth and Worcestershire sauce, stirring to scrape up any browned bits from the bottom of the pan. Return the roast to the pot along with thyme sprigs and bay leaves. The liquid should reach about halfway up the sides of the roast. Add more broth if needed.

Step 7: Cover the pot with a tight-fitting lid and transfer to the oven. Bake for 2 hours, then check the roast’s tenderness by shredding it with a fork. If it does not shred easily, continue cooking and check every 20-25 minutes. A 2½-pound roast may take around 3 hours to become tender.

Step 8: When the meat is tender, transfer it to a clean plate. Add the Dijon mustard to the cooking liquid and use an immersion blender to puree the vegetables and liquid until smooth. If the gravy is too thick, thin it with additional beef broth. Shred the meat and serve it topped with the rich gravy alongside the creamy mashed potatoes.

Tips & Variations

For extra flavor, sear the roast over high heat to develop a deep crust before braising.

Add a splash of red wine to the braising liquid for a richer gravy.

Use Yukon Gold potatoes for a naturally creamy mash with less cream needed.

Swap cream cheese for sour cream in the mashed potatoes for a tangy twist.

FAQs

Can I use a slow cooker instead of the oven?

Yes, after searing the roast and sautéing the vegetables, transfer everything to a slow cooker. Cook on low for 7-8 hours or until the meat is tender and easily shreds.

How do I know when the pot roast is done?

The roast is done when it shreds easily with a fork. If it resists shredding, continue cooking and check every 20-25 minutes until it reaches that tender stage.