Close your eyes and think back to when you were a kid. What are some of the flavors you would smell after coming home from school? Marinara? Apple Pie? Roast? These scents are forever imprinted on our memories oftentimes bringing us comfort and all kinds of good feelings. I cook many things for dinner each month and try not to make the same thing twice if I can avoid it. One dish I haven't really made though is a traditional beef roast. It doesn't make much sense either because they're one of the easiest dishes to prepare and perfect for fall.
Cooking a roast is low labor. It's not necessarily the quickest meal to get on the table but you can catch up on chores or emails while the oven is doing all the work. I personally like to sear a beef roast in a skillet before baking in the oven. Generously salt all sides with salt and pepper and take a few minutes to allow the crust to caramelize. This will ensure all those juices stay in the meat and it also creates an intense flavor so that first bite is nothing short of heaven. You can use whatever vegetables you prefer but make sure you cut them to equal cooking time. Root veggies are fantastic to cook with a roast because they take about the same amount of cooking time. Potatoes are also fantastic to roast alongside but in today's case, we're mashing ours.
Mashed Potatoes are simple and delicious. They're one of the easiest sides to prepare on the planet. After boiling them to fork tender, add a little sour cream or crème fraîche, butter and a splash of milk. Give them an extra punch of flavor with grated garlic. If you want dairy free mashed potatoes, vegan butter and chicken stock are good substitutes but you won't get that creamy factor. Mashed Potatoes are the one thing that you want to be fattening because that's how they're the most delicious.
BEEF ROAST WITH FALL VEGGIES AND MASHED POTATOES
2-3 lb. Beef Roast (Chuck, Brisket or Round)
6 large Carrots, cut into 1/2-inch sticks
6 large Parsnips, cut into 1/2-inch sticks
6 Garlic Cloves, peeled
1/2 cup Beef Stock
Bunch of Oregano, Rosemary and Thyme
Salt & Pepper
2 lbs. Yukon Gold Potatoes, peeled and sliced thin
1/4 cup Milk or Cream
4 tbsp. Butter
2 tbsp. Sour Cream or Crème Fraîche
1. Preheat the oven to 325 degrees.
2. Season the beef roast generously on all sides with salt and pepper. Rub in gently to really coat well. Brown in a skillet over high heat for a nice, caramelized crust.
3. Place roast into a roasting pan. Place carrots and parsnips around the roast along with the garlic cloves and herbs. Pour the beef stock all over everything and transfer to the oven. Roast for 1.5 - 2 hours until it comes to an internal temperature of 160 degrees.
4. Meanwhile, place the potatoes in a large pot. Cover with salted water and bring to a boil. Cook for 20-25 minutes until potatoes are tender. Drain. Mash with milk, butter and sour cream or crème fraîche.
5. Remove the roast from the oven. Let sit 5-10 minutes before slicing. Serve alongside the vegetables and potatoes.
Serves 6-8 people
Prep Time: 15 mins
Cook Time: 2 hours
Total Time: 2 hrs. 15 mins.