Classic Mashed Potato Dinner with Roast Beef
Silky smooth mashed potatoes piled beside tender sliced roast beef in rich brown gravy, the quintessential American Sunday plate.
Ingredients (serves 4)
- 2 lb beef roast (chuck or rump)
- 3 lb potatoes
- 6 tablespoons butter
- 1/2 cup heavy cream
- 1 onion
- 2 carrots
- 2 cloves garlic
- 2 cups beef stock
- 2 tablespoons tomato paste
- 1 tablespoon cornstarch
- Salt and black pepper to taste
Missing something? Save this recipe to Anychef and it rebuilds around what's actually in your kitchen — and writes the grocery list for the rest.
Save this recipeInstructions
- 1
Pat beef dry and season with salt and pepper. Sear in a hot Dutch oven over high heat for 3 minutes per side until browned.
- 2
Remove beef and sauté onion, carrot, and garlic until softened, about 5 minutes. Stir in tomato paste.
- 3
Return beef to the Dutch oven and pour in beef stock. Bring to a simmer, cover, and braise for 60 minutes.
- 4
While beef braises, peel and cut potatoes into 2-inch chunks. Boil in salted water until fork-tender, about 20 minutes.
- 5
Drain potatoes and mash with 4 tablespoons butter, heavy cream, salt, and pepper until creamy.
- 6
Remove beef and tent with foil. Strain braising liquid, discarding vegetables. Return liquid to pot and simmer over medium heat.
- 7
Mix cornstarch with 2 tablespoons water and whisk into simmering gravy. Cook 2 minutes until thickened.
- 8
Slice beef, arrange on a plate with mashed potatoes, and spoon gravy over the top.
