Recipe Wednesday...1 Pot Meal Roast Beef and Smashed Potatoes

Pot Roast with Smashed Potatoes

Thanks www.dashrecipes.com for this awesome dinner recipe!! This is a very similar recipe to one we have had in my family passed down.  I love the idea of cooking the meat and potatoes all in one pot, because I love to cook, I love to eat, and I so do NOT love dishes!!! By the way, Dash has some great recipes, so check them out sometime ;) Oh, and one more very important detail, I love the gravy on the potatoes too!!!

Ingredients:

2 Tbsp vegetable or olive oil

1 3½ lb chuck roast

1 medium onion, halved and cut into ¼-inch slices

5 cloves garlic, peeled and smashed slightly

2 lbs small Yukon gold potatoes, scrubbed

2 packets onion soup mix

½ tsp black pepper

2 10¾ oz cans cream of mushroom soup

1 14.5 oz can low sodium beef broth  

½ cup sour cream

 

Directions:

1. If using a Dutch oven, preheat oven to 325°F. In the Dutch oven, heat oil over medium high. Brown the meat, 5 to 7 minutes per side. Add onions; cook for 5 more minutes. Add the garlic; cook for another minute.   

 

2. If using a slow cooker, transfer the meat and onion mixture to it. Add remaining ingredients except sour cream. Cover and set cooker on low heat setting. If using a Dutch oven for the entire time, cover and place in the oven.  

 

3. Cook 4 and a half hours. Remove Dutch oven from oven or turn off the slow cooker. Remove meat; rest on cutting board.

 

4. With a slotted spoon, remove potatoes to a bowl. Add sour cream; smash with a wooden spoon or potato masher. Season with salt and pepper, if desired. And if they are a bit too stiff, you can always add a little splash of milk to thin them a bit.  

5. Slice beef; serve with broth on top and potatoes in a bowl