Gravy beef pot roast with mashed potatoes recipe

Ingredients (nutrition)

• 2 teaspoons vegetable oil
• 1 boneless beef chuck shoulder pot roast
• salt and ground black pepper to taste
• 1 cup chopped onion
• 2 teaspoons chopped thyme
• 1 cup ready made beef broth
• 3/4 cup apple cider
• 3 lb sweet potatoes, cut into wedges
• 4 peeled garlic cloves
• 2 tablespoons maple syrup
• 1 teaspoon minced fresh ginger
• 2 tablespoons cornstarch dissolved in 2 tablespoons brandy

Preparation (instructions)

1. Heat vegetable oil in a heavy large saucepan until hot.
2. Add beef and brown evenly.
3. Remove beef, pour off drippings and season well with salt and pepper.
4. Set aside beef.
5. Add onion and thyme in saucepan.
6. Cook until onion is tender.
7. Add broth and cider.
8. Cook for 2 minutes.
9. Return beef to saucepan and bring to boil.
10. Reduce heat, cover and simmer for 2 1/2 hours.
11. Add sweet potatoes and garlic until sweet potatoes and beef are tender.
12. Take out beef and set aside in a warm place.
13. Take out sweet potatoes and garlic and set aside.
14. Reserve the cooking liquid in the saucepan.
15. Add maple syrup, ginger and season with salt and pepper in the sweet potato and garlic mixture.
16. Mash potato mixture with electric handheld mixer until smooth and creamy. Set aside.
17. Add cornstarch mixture in cooking liquid in the saucepan.
18. Bring to boil and stir until sauce thickens.
19. Carve beef into slices, serve with gravy and mashed sweet potatoes.

Servings: 8

Main Courses meats recipes: Beef, Veal, Pork, and other games