Beef Roast with Mashed Potatoes, Green Beans & Gravy

Beef Roast with Mashed Potatoes, Green Beans & Gravy

BEEF ROAST:
3-4 lb beef chuck roast or bottom round roast
2 tablespoons olive oil
2 teaspoons kosher salt
1 teaspoon black pepper
3 cloves garlic, minced
2 onions, quartered
2 carrots, roughly chopped
2 celery stalks, roughly chopped
2 cups beef broth
Fresh thyme and rosemary sprigs
Instructions:

Preheat oven to 325°F
Season roast generously with salt and pepper
Heat oil in a large Dutch oven over medium-high heat
Sear roast on all sides until well-browned, about 4-5 minutes per side
Add vegetables, herbs, and broth
Cover and roast for 2.5-3 hours until fork-tender

MASHED POTATOES:
3 lbs Yukon Gold potatoes, peeled and quartered
1/2 cup butter
1/2-3/4 cup warm milk
Salt and pepper to taste
Instructions:

Boil potatoes in salted water until tender, about 20 minutes
Drain and return to pot
Add butter and warm milk
Mash until smooth and creamy
Season to taste

GREEN BEANS:
1 lb fresh green beans, trimmed
2 tablespoons butter
2 cloves garlic, minced
Salt and pepper to taste
Instructions:

Blanch beans in boiling water for 4-5 minutes
Drain and shock in ice water
Before serving, sauté in butter with garlic until heated through

GRAVY:
Pan drippings from roast
1/4 cup flour
2-3 cups beef broth
Salt and pepper to taste
Instructions:

Remove roast and strain drippings
In the same pot over medium heat, whisk flour into drippings
Gradually add broth, whisking constantly until thickened
Season to taste

To serve: Slice the roast against the grain and arrange on plates with mashed potatoes and green beans. Pour warm gravy over everything.