Classic Beef Arm Pot Roast with Carrots & Mashed Potatoes
Comfort food at its finest. I tend to stray away from making pot roast on a regular occasion because it always turns out bland and boring. This classic pot roast recipe brings in so much more flavor using balsamic vinegar and home canned tomatoes. I love it for a weeknight supper!
With all of the chaos in the world right now, I feel that all I can do to share with you is to bring a bit of peace and comfort with cooking. I love this particular recipe served over mashed potatoes rather than adding quartered potatoes to the entire roast. I think the gravy turns out much better this way and creates a meal more similar to shepherd’s pie.
Ingredients & Recipe:
3 lb beef arm roast
1-2 tbsp seasoned salt
2 tbsp olive oil or lard
1 large onion, quartered
4 large carrots, peeled and cut into 2-inch sections
6 celery stalks, cut into 2-inch sections
4 cloves garlic, sliced thinly
1/4 cup balsamic vinegar
2 cups beef broth
16 oz can diced tomatoes
2 bay leaves, fresh if possible
4-6 sprigs thyme, fresh
1 tsp kosher salt
1 tsp black pepper
2-3 tbsp all-purpose flour
DIRECTIONS:
Preheat the oven to 350° F. Season the beef with seasoned salt all over and set aside. It is best to let meat rest at room temperature for about 30 minutes.
Over the stove, heat oil or lard in a dutch oven over medium-high heat. Sear the roast on all sides until browned, about 3-5 minutes per side. Remove from heat.
Add the onion, carrots, celery, garlic, balsamic vinegar, beef broth, diced tomatoes, bay leaves, thyme, salt, and pepper. Cover the dutch oven and roast for about 3 hours or until the roast comes out fork tender or an instant read thermometer inserted into the thickest part of the roast registers at 145° F.
Let the roast sit, covered, for about 10 minutes before shredding with a fork.
Remove the roast from the dutch oven and cover with foil to keep warm. Place the dutch oven with all the vegetables and juices over the stove. Add the flour and stir over medium heat until a nice gravy forms. Adjust amount of flour for desired thickness. Add the roast back into the gravy.
Serve the roast with vegetables and gravy over mashed potatoes.
MAKE THIS MEAL WITH A SLOW COOKER:
You can easily make this dish with a slow cooker instead of in the oven! Simply sear the meat as above in a skillet and place all of the ingredients into a slow cooker. Cook on low heat for 6-8 hours or high heat for 5-6 hours.
I hope that you enjoy this little last bit of winter comfort! Spring is slowly approaching us here in the Heartland. Soon, we will move onto fresh foods from the garden like spring greens and peas. I can’t wait!
xoxo Kayla
