Balsamic Maple Pot Roast with Brown Butter Mashed Potatoes

A savory and sweet balsamic maple pot roast, paired perfectly with creamy brown butter mashed potatoes. It's a fancy dish that's surprisingly easy to prepare and packed with flavor - a must-have on your holiday menu!

By @jenneatsgoood

Original recipe source

Cook time: 240 minutes

Servings: 6

Ingredients

• 3.5 pounds beef chuck roast boneless
• 0 teaspoon kosher salt to taste
• 0 teaspoon ground black pepper to taste
• 3 tablespoons avocado oil
• 1 whole yellow onion diced
• 4 large carrots diced
• 4 ribs celery ribs diced
• 6 cloves garlic cloves peeled and minced
• 2 tablespoons tapioca flour or arrowroot starch
• 4 cups low-sodium beef broth
• 2 tablespoons balsamic vinegar
• 2 tablespoons maple syrup
• 3 sprigs thyme sprigs
• 3 sprigs rosemary sprigs
• 6 tablespoons salted butter
• 2.5 pounds yukon gold potatoes peeled and cubed
• 2 teaspoons kosher salt for boiling and to taste
• 1 cup whole milk
• 4 cloves garlic cloves peeled and smashed
• 0 ground black pepper to taste

Instructions

1. Preheat your oven to 300°F (150°C). Season the beef chuck roast generously with kosher salt and black pepper.
2. Heat avocado oil in a large Dutch oven over medium-high heat. Brown the roast on all sides.
3. Remove roast from pot. Add diced onion, carrots, and celery, cooking until softened.
4. Add minced garlic to the vegetables and cook for 1 minute until fragrant. Stir in tapioca flour to coat.
5. Slowly pour in beef broth, balsamic vinegar, and maple syrup, scraping up brown bits. Return roast to pot and add thyme and rosemary sprigs. Cover and roast in oven for 3-4 hours.
6. For the mashed potatoes: Heat butter in a small saucepan over medium heat until it turns brown and nutty. Remove from heat.
7. Boil cubed potatoes in salted water until tender. Drain and return to pot.
8. Mash the potatoes, adding brown butter, heated milk, and garlic while mashing. Season with black pepper and additional salt to taste.