This is so tender, delicious, and flavorful! I could eat this all day everyday and it might be even better the next day! These potatoes are God's gift to the mashed potato world. Flavorful, creamy, Holy Moly Sign me up!
Notes from the Test Kitchen:
This pot roast lives up to its name - it is the best ever! There are a few steps to this recipe, but every step enhances the wonder flavors. The roast and gravy are bursting with flavor from all the fresh veggies and herbs. The wine reduction adds something a little extra making it a bit different than your average pot roast. The mashed potatoes are equally as special. Everything together is a marriage made in heaven!
Take out your meat; let your meat come up to room temp. LIBERALLY season with sea salt and fresh black pepper.
Pour some olive oil into a pan. Heat on med-high until almost smoking. Put your onion quarters in and brown on all sides (you want a nice deep golden color). When browned, remove and put in bottom of Crock Pot.
Next add a little more oil if needed and put your carrots into the pan making sure everything gets a nice color as well. Remove when evenly browned and add to Crock Pot.
Add the last of your oil and let it heat up. While your oil heats, dredge your beef through your flour making sure it's evenly coated.
Sear the meat on all sides, about a minute or two, getting a GBD (Golden Brown and Delicious) color.
Pull out your meat and lay it on top of your onions and carrots.
Add your rosemary, thyme, and bay leaves to the Crock Pot.
Mix your pot roast packet into your 2 cups of stock and stir until well combined then add to your Crock Pot. (The liquid should come up about halfway on the meat.)
If there is a lot of oil left in your pan, dump some of it out. Add your red wine to deglaze the pan, scraping the bottom of the pan with a wisk for all those little cooked on yummy bits (that's where a lot of your flavor will come from). Reduce it by about half, then add it to you Crock Pot.
Set your Crock Pot on high and cook for 4 hours or on low for 8 hours. You can leave it on low and it will keep going or, after 4 hours on high I usually turn it down and let it go another hour.
Boursin Mashed Potatoes! In the last 45 min of cooking get a big pot of SALTY water boiling. Wash all of your potatoes well. Stab all over with a fork. DO NOT PEEL.
Add potatoes to boiling water and cook until tender (falling off the fork when stabbed).
Strain the potatoes really well.
Put the milk and butter in the microwave and heat until milk is hot and butter is melted.
Add the potatoes back to the pot and get out your electric mixer. Mix until most of the really big pieces are broken down.
Add the milk/butter mixture a little bit at a time until you reach your desired consistency.
I like these specific potatoes a little lump because they really stand up to the pot roast.
Add 4 OZ of Boursin at the last minute and stir in while potatoes are hot. Season to taste.
Try to separate the pot roast into manage pieces, either take it out and cut it or just separate it in the Crock Pot.
It should be tender enough that it just falls apart to the touch.
I serve it up with a big scoop of potaotes in the center of the plates and put pot roast and veggies and gravy right on top. Garnish with some chopped green onion if you so desire.