Best Best Ever Pot Roast With Boursin Mashed Potatoes Recipes

STOVE POT ROAST WITH MASHED POTATOES

Steps:

• Season chuck roast with salt and black pepper; sear in a large, deep skillet or Dutch oven over medium heat until browned, about 10 minutes per side.
• Pour beef broth and water into the skillet with roast. Arrange onion wedges and garlic cloves around the meat. Spread carrots atop roast and place sprig of rosemary atop carrots. Turn heat to medium-low and simmer until tender, about 6 hours.
• Cover potatoes with water in a large pot and bring to a boil; reduce heat to low and simmer until tender, about 30 minutes. Drain. Mash potatoes with butter and half the evaporated milk until smooth; slowly mash remaining evaporated milk into potatoes to achieve the desired consistency. Season with salt.
• Remove 1 or 2 cloves of garlic from skillet and mash cloves on top of the roast; serve with mashed potatoes.

POT ROAST WITH POTATOES AND CARROTS

Steps:

• Preheat oven to 275 degrees. Heat olive oil in a large dutch oven over medium-high heat. Season roast all over with salt and pepper, then add roast to pot and brown on all sides, about 2 minutes per side.
• Transfer roast to cutting board (or plate), add onions to pan and saute until they begin to brown, about 4 - 5 minutes, adding in garlic during last minute.
• Return roast to pan, pour beef broth and optional red wine over roast. Add thyme, rosemary and bay leaf to broth. Bring to a simmer, then cover pot with lid and transfer to oven and cook 2 hours.
• Remove from oven, add carrots and potatoes to pot and season with salt and pepper. Cover pot and return to oven and cook 1 - 1 1/2 hours longer until roast and veggies are tender.
• Remove roast and shred or cut into large pieces, while removing fat, then return to pot. Remove bay leaf and herb sprigs. Serve warm.

BEST EVER POT ROAST WITH BOURSIN MASHED POTATOES

Steps:

• 1. Take out your meat; let your meat come up to room temp. LIBERALLY season with sea salt and fresh black pepper.
• 2. Pour some olive oil into a pan. Heat on med-high until almost smoking. Put your onion quarters in and brown on all sides (you want a nice deep golden color). When browned, remove and put in bottom of Crock Pot.
• 3. Next add a little more oil if needed and put your carrots into the pan making sure everything gets a nice color as well. Remove when evenly browned and add to Crock Pot.
• 4. Add the last of your oil and let it heat up. While your oil heats, dredge your beef through your flour making sure it's evenly coated.
• 5. Sear the meat on all sides, about a minute or two, getting a GBD (Golden Brown and Delicious) color.
• 6. Pull out your meat and lay it on top of your onions and carrots.
• 7. Add your rosemary, thyme, and bay leaves to the Crock Pot.
• 8. Mix your pot roast packet into your 2 cups of stock and stir until well combined then add to your Crock Pot. (The liquid should come up about halfway on the meat.)
• 9. If there is a lot of oil left in your pan, dump some of it out. Add your red wine to deglaze the pan, scraping the bottom of the pan with a wisk for all those little cooked on yummy bits (that's where a lot of your flavor will come from). Reduce it by about half, then add it to you Crock Pot.
• 10. Set your Crock Pot on high and cook for 4 hours or on low for 8 hours. You can leave it on low and it will keep going or, after 4 hours on high I usually turn it down and let it go another hour.
• 11. Boursin Mashed Potatoes! In the last 45 min of cooking get a big pot of SALTY water boiling. Wash all of your potatoes well. Stab all over with a fork. DO NOT PEEL.
• 12. Add potatoes to boiling water and cook until tender (falling off the fork when stabbed).
• 13. Strain the potatoes really well.
• 14. Put the milk and butter in the microwave and heat until milk is hot and butter is melted.
• 15. Add the potatoes back to the pot and get out your electric mixer. Mix until most of the really big pieces are broken down.
• 16. Add the milk/butter mixture a little bit at a time until you reach your desired consistency.
• 17. I like these specific potatoes a little lump because they really stand up to the pot roast.
• 18. Add 4 OZ of Boursin at the last minute and stir in while potatoes are hot. Season to taste.
• 19. Try to separate the pot roast into manage pieces, either take it out and cut it or just separate it in the Crock Pot.
• 20. It should be tender enough that it just falls apart to the touch.
• 21. I serve it up with a big scoop of potaotes in the center of the plates and put pot roast and veggies and gravy right on top. Garnish with some chopped green onion if you so desire. DEEEEEEEEEEELICIOUS =)

BOURSIN MASHED POTATOES

Steps:

• Wash, peel and cut the potatoes into pieces. Boil in salted water until tender.
• Mash and add the cheese, sour cream, the milk if needed for creaminess, and salt and pepper. Place in a large pan, top with butter slices (or cheddar cheese) and bake at 325 degrees until hot. Broil a few minutes to get the top nice a browned.

THE BEST POT ROAST EVER

Steps:

• Warm skillet with olive oil to medium high heat. Add butter until melted. Sprinkle roast with salt and pepper and brown on all sides. Remove from pan and set on plate.
• Carmelize onions and garlic in the skillet then deglaze pan with red wine.
• Put bouillon on bottom of crock pot, and pour stock from skillet on top, including onions and garlic. Place meat on top.
• Sprinkle parsley and Italian seasoning over meat, toss in carrots and potatoes.
• Cook for 1 hour on high then reduce to medium high for 3 to 5 hours.
• Remove roast and veggies to serving platter.
• Pan Gravy: In saucepan melt butter, then whisk in flour and cook until slightly browned.
• Whisk in ladles filled with crock pot juices until desired thickness. Add salt and pepper if needed.
• Spoon over roast and serve remaining gravy at table.