Description
Beef and Gravy with Mashed Potatoes feels like a warm hug straight from grandma’s kitchen, making your dinner table feel special and comforting. Creamy potato clouds nestled alongside rich, tender beef create pure satisfaction that speaks directly to your soul.
Ingredients
Scale
Main Proteins:
- 2 lbs beef chuck roast
Liquid Base:
- 1 cup beef broth
- 2 tablespoons soy sauce
- 1 tablespoon Worcestershire sauce
Supporting Ingredients:
- 2 cups mashed potatoes
- ½ cup milk
- 4 tablespoons butter
- 1 onion
- 2 cloves garlic
- Salt
- Pepper
Instructions
- Rub the 2 lbs beef chuck roast generously with 1 tsp salt and ½ tsp black pepper, coating every surface of your meat.
- Heat a large skillet to medium-high at 375°F and sear the roast for 4-5 minutes per side until a deep golden-brown crust develops.
- Lower the skillet temperature to medium and add 1 chopped onion and 2 minced garlic cloves, sautéing for 2-3 minutes until the onions turn translucent.
- Pour 1 cup beef broth, 2 tablespoons soy sauce, and 1 tablespoon Worcestershire sauce into the skillet, scraping up any browned bits from the bottom.
- Reduce heat to low, cover the skillet, and let the roast simmer for 3 hours at 250°F, turning once halfway through cooking.
- While the beef cooks, peel and chop 2 lbs potatoes into 1-inch cubes for even cooking.
- Boil the potato cubes in salted water for 15-20 minutes until they break apart easily when pierced with a fork.
- Drain the potatoes completely and return them to the hot pot with ½ cup milk and 4 tablespoons butter.
- Mash the potatoes with a potato masher until smooth and creamy, seasoning with salt and pepper to taste.
- Remove the beef from the skillet, let it rest for 10 minutes, then slice against the grain into thin pieces.
- Spoon the mashed potatoes onto a serving platter and top with the sliced beef and pan gravy.
Notes
- Choose a tough cut like chuck roast for the most tender, flavorful result that falls apart beautifully after slow cooking.
- Let the beef rest after cooking so the juices redistribute, creating more succulent meat that won’t dry out when sliced.
- For extra richness in the mashed potatoes, warm the milk and butter before mixing to create an ultra-smooth, creamy texture.
- Consider using a Dutch oven or heavy-bottomed pot to ensure even, gentle heat distribution during the long, slow braising process.
- Prep Time: 15 minutes
- Cook Time: 3 hours
- Category: Beef
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 510 kcal
- Sugar: 2 g
- Sodium: 620 mg
- Fat: 30 g
- Saturated Fat: 15 g
- Unsaturated Fat: 12 g
- Trans Fat: 0.5 g
- Carbohydrates: 20 g
- Fiber: 2 g
- Protein: 38 g
- Cholesterol: 120 mg