Ingredients:
For the pot roast:
- 2 to 2.5 pounds chuck roast
- Salt and pepper, to taste
- 2 tablespoons vegetable oil
- 1 onion, diced
- 3 garlic cloves, minced
- 2 carrots, peeled and sliced
- 2 celery stalks, sliced
- 1 cup beef broth
- 1 cup red wine (optional)
- 2 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- 1 tablespoon Dijon mustard
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 2 bay leaves
For the smoked gouda mashed potatoes:
- 2 pounds potatoes (russet or Yukon gold), peeled and cut into chunks
- 1/2 cup milk or cream
- 4 tablespoons unsalted butter
- 1 cup shredded smoked gouda cheese
- Salt and pepper, to taste
For the bread bowl:
- 4 large round bread loaves (such as sourdough or white)
- Olive oil or melted butter, for brushing
Instructions:
- Preheat your oven to 325°F (160°C).
- Pat the chuck roast dry with paper towels and season it with salt and pepper.
- In a large oven-safe pot or Dutch oven, heat the vegetable oil over medium-high heat. Brown the chuck roast on all sides until a crust forms. Remove the roast from the pot and set it aside.
- In the same pot, add the diced onion and sauté until translucent. Add the minced garlic and cook for another minute.
- Stir in the sliced carrots and celery, and cook for a few minutes until they start to soften.
- Deglaze the pot with the beef broth and red wine (if using), scraping up any browned bits from the bottom of the pot.
- Stir in the tomato paste, Worcestershire sauce, Dijon mustard, dried thyme, dried rosemary, and bay leaves.
- Return the browned chuck roast to the pot and bring the liquid to a simmer.
- Cover the pot and transfer it to the preheated oven. Cook the pot roast for about 3 to 3.5 hours or until the meat is fork-tender and easily falls apart.
- While the pot roast is cooking, prepare the smoked gouda mashed potatoes. Boil the peeled and chopped potatoes in a large pot of salted water until they are tender. Drain the potatoes and return them to the pot.
- Add the milk or cream, butter, and shredded smoked gouda cheese to the potatoes. Mash everything together until smooth and creamy. Season with salt and pepper to taste.
- Preheat your broiler. Cut a circle from the top of each bread loaf and hollow out the center to create a bread bowl. Brush the insides of the bread bowls with olive oil or melted butter.
- Place the bread bowls on a baking sheet and broil for 1-2 minutes or until they are lightly toasted.
- To assemble, fill each bread bowl with a generous portion of the pot roast and top it with a generous scoop of smoked gouda mashed potatoes.
- Serve the Pot Roast Bread Bowls with Smoked Gouda Mashed Potatoes as a hearty and flavorful meal. Enjoy the tender pot roast and creamy mashed potatoes nestled in the delicious bread bowls!
