Shredded Beef & Gravy over Mashed Potatoes

4-20160329_185002This was truly a delicious home cooked dinner.  It doesn’t get much more satisfying than fork-tender roast beef with gravy and tender vegetables, all swimming in a fluffy pile of buttery mashed potatoes. That’s comfort food in every way! And, if you are trying to cook more meals without using pre-packaged ingredients and more whole foods, you’ll want to add this to your list!

Serves 4-6

  • 2.5 lb. chuck roast (anything between 2 and 3lb should be fine)
  • Lard or oil
  • 2 Tbs. butter
  • 1 onion- diced up
  • 2 cloves garlic- minced
  • 2 cups water
  • 1 cup chicken broth (beef broth would also work. If you have neither- you can just use water)
  • Salt
  • Pepper
  • pinch of thyme
  • 5 carrots- peeled and sliced
  • 3 stalks of celery- sliced
  • 3/4 cup frozen corn
  • 1/2 cup frozen peas
  • 1/2 cup cold water
  • 1 Tbs. flour

Mashed Potatoes:

  • 6 potatoes- peeled and cubed
  • Salt
  • Hot Water

Instructions

  1. Sprinkle salt and pepper on your meat.
  2.  Melt Lard (or use oil) and butter in a dutch oven on medium heat. Once melted – turn up the heat a little bit and add the roast. Cook until that side is browned and then flip it over and do the same on the other side. Remove and just set the roast aside on a plate.
  3. Don’t wipe out the pot! Turn the heat back to medium and add the onion and garlic to the same pot and cook on medium heat for a couple minutes.
  4. Pour in the chicken broth, water, 2 tsp. salt, 1tsp. pepper, pinch of thyme. Stir this all up.
  5. Add the meat back to the pot and then add the carrots and celery on top and around the meat. (the liquid should be more than halfway up the meat)
  6. Cover the pot tightly and cook at 400 for 2.5 to 3 hours. (I put my meat in frozen and it was perfect after 3 hours. If yours is not frozen to begin with, You could check it at 2.5 hours)
  7. Remove pot from oven and pour in the corn and peas. With 2 knives, pull the meat apart to “shred” it. It should pull apart very easily. If it doesn’t- it hasn’t cooked long enough. While you are doing this, you can also remove any excess fat on the meat that you might not want.
  8. In a small bowl- add 1/2 cup cold water and 1 heaping Tbs. flour. Stir with a fork and then pour it over the meat. Stir it up to incorporate it well.
  9. Cover the pot back up and return to the oven; allow it to cook for another 15 to 20 minutes.
  10.  At this point- you need to have your potatoes started. Here’s how you make them:
  • 6 potatoes- peeled and cubed
  • Salt
  • Hot Water

Peel and cube the potatoes. Add to a large pot.  Cover with hot water. Sprinkle with a little bit of salt. Bring this to a boil and allow to boil for 10-15 minutes- until the potatoes are tender. (test by poking a small knife into the potato. If there is no resistance- the potatoes are done)

Drain the water off the potatoes. Slice up 1/4 cup of butter and add to the potatoes along with a little bit of milk. Using a mixer- mix the potatoes, adding more milk a little at a time, until the potatoes are your desired consistency. (I prefer no chunks and fluffy)

Add more butter on top and allow it to melt

11. Take the pot from the oven and serve the meat and vegetables over the mashed potatoes.

Printable Recipe

 

 

 

 

 

 

 

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