Pot roast with crushed potatoes
Arrosto in pentola con patate schiacciate
Food does not get more lovingly comfortable than a tender, moist pot roast with crushed potatoes. The easy way to spoil family and friends with a truly good meal.
There is a lot of good to be said about the classic pot roast. The simmering, slow-cooked meat is packed with flavour, juicy and incredibly easy to prepare, as long as you start a couple of hours in advance. Once you have browned the meat, chopped the vegetables and covered them in broth and red wine you are home free. The pot roast takes care of itself, and even the crushed potatoes can be cooked in advance. Cooking does not get much easier.
I have used a tied-up piece of beef brisket for this recipe, but you can also make it with chunk, plate or even tail, if that’s what makes your mouth water. As long as you allow the meat plenty of time to simmer, it will eventually become so tender, you can cut it with a spoon.
For the pot roast
1 kg pot roast
4 cloves of garlic
½ bottle of red wine
500 ml tomato puree
1 litre of beef stock
Salt, peppercorns and olive oil
For the crushed potatoes
500 g potatoes
100 g grated parmesan
Fresh thyme, salt and pepper
Heat up the olive oil in a thick bottomed casserole
Brown the pot roast on all sides.
Clean peel and chop onion, carrot, leek and garlic.
Add the vegetables to the pot and sautée for a few minutes.
Pour wine over meat and vegetables and let the alcohol boil off.
Stir in tomato puree, thyme, bay leaves, juniper, salt and pepper.
Top with beef stock until the meat is almost covered.
Turn down the heat and let the pot roast cook under lid for about 2 hours. (You can also place the pot in the oven, if you prefer).
Peel the potatoes, cut them in halves and cook for 10-15 minutes, until they are well done.
Pour the water from the potatoes, return the pot to the stove and add a lump of butter and a generous dash of olive oil.
Crush the potatoes with a fork or a potato masher and cook until the butter and olive oil is absorbed.
Stir the potatoes with grated parmesan, salt, pepper and lots of fresh thyme or another herb like parsley, oregano or chervil.
Now your steaming hot pot roast with crushed potatoes is ready to be served.