Chuck Roast with Creamy Mashed Potatoes and Maple Glazed Carrots
Indulge in a cozy dinner that warms the soul with our succulent chuck roast, perfectly paired with velvety mashed potatoes that melt in your mouth. To top it off, enjoy the delightful sweetness of maple-glazed carrots, adding a burst of flavor to your plate. This hearty meal is sure to become a family favorite!
Prep
15
min
Cook
180
min
Serves
4
people
Level
intermediate
📝 Ingredients
Serves 4🥬Fresh Produce(2)
- Whole carrots
- Yukon Gold potatoes (or your favorite potatoes) as many as you need
🥩Meat & Seafood(3)
- 1–2 cups beef broth (I used 1½ cups) (240 ml)
- 1–2 tbsp beef tallow (15 ml)
- 1 chuck roast (454 g)
🥛Dairy & Eggs(3)
- A few tbs of butter
- Butter
- Splash of milk
🫙Pantry Staples(2)
- Pure maple syrup
- Olive oil
🧂Spices & Seasonings(1)
- Salt & pepper
👨🍳 Instructions
- 1
Generously season the chuck roast with salt and pepper.
- 2
Heat a Dutch oven over medium-high heat and melt the beef tallow.
- 3
Sear the roast on both sides until deeply browned.
- 4
Pour in the beef broth, cover with the lid, and bake at 350°F for about 3 hours, or until fork tender.
- 5
Shred the roast and mix it into all those delicious caramelized bits in the bottom of the Dutch oven.
- 6
Peel and chop the potatoes into chunks.
- 7
Boil until fork tender, then drain.
- 8
Mash with the butter, milk, and salt until smooth and creamy.
- 9
Peel the carrots and trim the ends.
- 10
Toss with olive oil, salt, and pepper.
- 11
Roast at 400°F for 20 minutes.
- 12
Drizzle with pure maple syrup, add a few pats of butter, then roast 10 more minutes until tender and caramelized.
Share this recipe
Prep
15
min
Cook
180
min
Serves
4
people
Level
intermediate
Share this recipe
Chuck Roast with Creamy Mashed Potatoes and Maple Glazed Carrots
Indulge in a cozy dinner that warms the soul with our succulent chuck roast, perfectly paired with velvety mashed potatoes that melt in your mouth. To top it off, enjoy the delightful sweetness of maple-glazed carrots, adding a burst of flavor to your plate. This hearty meal is sure to become a family favorite!
📝 Ingredients
Serves 4🥬Fresh Produce(2)
- Whole carrots
- Yukon Gold potatoes (or your favorite potatoes) as many as you need
🥩Meat & Seafood(3)
- 1–2 cups beef broth (I used 1½ cups) (240 ml)
- 1–2 tbsp beef tallow (15 ml)
- 1 chuck roast (454 g)
🥛Dairy & Eggs(3)
- A few tbs of butter
- Butter
- Splash of milk
🫙Pantry Staples(2)
- Pure maple syrup
- Olive oil
🧂Spices & Seasonings(1)
- Salt & pepper
👨🍳 Instructions
- 1
Generously season the chuck roast with salt and pepper.
- 2
Heat a Dutch oven over medium-high heat and melt the beef tallow.
- 3
Sear the roast on both sides until deeply browned.
- 4
Pour in the beef broth, cover with the lid, and bake at 350°F for about 3 hours, or until fork tender.
- 5
Shred the roast and mix it into all those delicious caramelized bits in the bottom of the Dutch oven.
- 6
Peel and chop the potatoes into chunks.
- 7
Boil until fork tender, then drain.
- 8
Mash with the butter, milk, and salt until smooth and creamy.
- 9
Peel the carrots and trim the ends.
- 10
Toss with olive oil, salt, and pepper.
- 11
Roast at 400°F for 20 minutes.
- 12
Drizzle with pure maple syrup, add a few pats of butter, then roast 10 more minutes until tender and caramelized.