Pot Roast With Mashed Potatoes And Horseradish Grem

Name: Pot Roast With Mashed Potatoes And Horseradish Gremolata
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Pot Roast; 5 lbs angus beef blade roast; 5 tablespoons blended oil (25% olive, 75% canola); kosher salt & freshly ground black pepper; 4 carrots, cut into 1-inch chunks; 4 stalks celery, cut into 1-inch chunks; 2 onions, cut into 1-inch chunks; 4 cups tomatoes, diced; 4 tablespoons tomato paste; 5 sprigs fresh rosemary; 5 sprigs fresh thyme; 1 head garlic, cloves separated and peeled; 3 cups chicken stock; 2 cups red wine; 1 bunch parsley stems; 2 cups baby carrots; 1 cup fennel, sliced; 1 cup white pearl onion, peeled and halved; 1 cup peas; Mashed Potatoes; 3 lbs yukon gold potatoes, peeled; kosher salt; 1 cup butter, cut into pieces; 1 - 1 1/2 cup creme fraiche; fresh ground black pepper; Horseradish Gremolata; 1/2 cup fresh parsley, minced; 1/4 cup fresh horseradish, shredded; 1 tablespoon extra virgin olive oil; 1 lemon, zest of, plus 1 teaspoon lemon juice

Servings: persons

Pot Roast
5 lbs angus beef blade roast
5 tablespoons blended oil (25% olive, 75% canola)
kosher salt & freshly ground black pepper
4 carrots, cut into 1-inch chunks
4 stalks celery, cut into 1-inch chunks
2 onions, cut into 1-inch chunks
4 cups tomatoes, diced
4 tablespoons tomato paste
5 sprigs fresh rosemary
5 sprigs fresh thyme
1 head garlic, cloves separated and peeled
3 cups chicken stock
2 cups red wine
1 bunch parsley stems
2 cups baby carrots
1 cup fennel, sliced
1 cup white pearl onion, peeled and halved
1 cup peas
Mashed Potatoes
3 lbs yukon gold potatoes, peeled
kosher salt
1 cup butter, cut into pieces
1 - 1 1/2 cup creme fraiche
fresh ground black pepper
Horseradish Gremolata
1/2 cup fresh parsley, minced
1/4 cup fresh horseradish, shredded
1 tablespoon extra virgin olive oil
1 lemon, zest of, plus 1 teaspoon lemon juice
kosher salt

1
Special equipment: butcher's twine.
2
For the pot roast:
3
Cut the beef into six to eight 10-ounce portions and truss them in butcher's twine. Heat the oil in a large pot over medium-high heat. Season the beef with salt and pepper. Working in batches, sear each piece on all sides, about 5 to 7 minutes each. Remove the beef from the pot and add the chunks of carrots, celery and onions; cook over high heat until browned, 10 to 15 minutes. Add the diced tomatoes, tomato paste, rosemary, thyme and garlic and cook for 2 to 3 minutes.
4
Return the beef to the pot. Cover with the chicken stock, red wine and parsley stems. Cover the pot and cook until the roast is tender, 3 to 3 1/2 hours.
5
Bring a pot of salted water to a boil. Cook the baby carrots, fennel, onions and peas to al dente, 3 to 5 minutes each. Shock in ice water to stop the cooking process and set aside.
6
Remove the beef from the pot and set aside. Remove the butchers twine from the beef. Simmer the remaining liquid in the pot until reduced by half, 30 to 45 minutes. Strain the liquid, discard the solids and reserve for serving.
7
For the mashed potatoes:
8
Cover the potatoes in a pot with cold salted water. Bring to a boil, lower to a simmer and cook until the potatoes are fork-tender. Drain the potatoes and put them through a ricer. While the potatoes are still hot, whip in the butter and add the creme fraiche to taste. Season with salt and pepper.
9
For the horseradish gremolata:
10
Combine the parsley, horseradish, oil, lemon zest and lemon juice in a medium bowl. Season with salt.
11
To serve:
12
Heat up the reserved pot roast sauce in an oven-safe pot. Add the beef to the sauce and cook in the oven until hot and fork-tender, 15 to 20 minutes.
13
Add the reserved baby carrots, fennel, onions and peas to the pot and cook for 5 minutes.
14
Pour the sauce, pot roast and vegetables over the mashed potatoes and top with the horseradish gremolata.

3167

kcal

Calories

173

Fat

187

Carbs

235

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 31 ingredients. The key ingredients include: Pot Roast, 5 lbs angus beef blade roast, 5 tablespoons blended oil (25% olive, 75% canola), kosher salt & freshly ground black pepper, and more.

Yes, Pot Roast With Mashed Potatoes And Horseradish Gremolata falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Pot Roast With Mashed Potatoes And Horseradish Gremolata

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions