Slow-Braised Pot Roast with Mashed Maine Potatoes and Green Peas

10 Chickens to Maine

#RecipeUpTop (Details below):

For the pot roast:

  • 1 Large Beef Chuck Roast;
  • 1 carrot;
  • 2 stalks celery;
  • 1 small yellow onion;
  • 1/4 cup dry vermouth (optional);
  • 1 tablespoon Worcestershire sauce;

For the gravy:

  • 4 tablespoons unsalted butter;
  • 4 tablespoons four;
  • 1/4 cup cream or half and half;

For the mashed potatoes:

  • 4 Maine potatoes;
  • 1/2 stick of butter;
  • 1/2 cup of whole milk;

For the green peas:

  • Green peas (fresh or frozen)

Method: Salt the chuck roast liberally at least an hour ahead of cooking (and preferably overnight). Brown the salted roast in a braising dish, then remove and add the mirepoix and sweat. Deglaze with vermouth and Worcestershire, cover, and braise in a 225F oven until fork-tender (at least four hours). Remove the finished roast, and cover to keep warm.

In a separate pan, create a dark brown roux with the flour and butter, add to the reserved braising…

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