Hey everyone, I hope you’re having an amazing day today. Today, we’re going to prepare a distinctive dish, pot roast & homemade mashed potatoes. One of my favorites. For mine, I will make it a bit unique. This will be really delicious.

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pot roast & homemade mashed potatoes is one of the most popular of recent trending foods on earth. It is easy, it is fast, it tastes yummy. It’s enjoyed by millions daily. They are nice and they look fantastic. pot roast & homemade mashed potatoes is something that I have loved my entire life.

To begin with this particular recipe, we must first prepare a few components. You can cook pot roast & homemade mashed potatoes using 15 ingredients and 7 steps. Here is how you cook it.

The ingredients needed to make pot roast & homemade mashed potatoes:

1. Prepare 4 lb beef roast
2. Prepare 1 onion
3. Get 1 bag of carrots
4. Take 1 packages whole mushrooms
5. Take 6 small corn on cobb
6. Make ready 1 bag idaho potatoes
7. Get 4 tbsp butter
8. Get 1 cup flour
9. Get 2 celery stalks.
10. Take 2 packages brown gravy mix
11. Take 4 tbsp oil
12. Make ready 1 tonys seasoning
13. Take 1 salt &pepper
14. Prepare 1 garlic & onion powder
15. Take 2 1/2 cup water

Print this page. method ; Ingredients; Method. First melt the dripping in a thick. Return meat to pan, place remaining bay leaf on top of meat, and cover. Place roast in a large baking pan; arrange potatoes, onion, carrots, and celery around roast.

Steps to make pot roast & homemade mashed potatoes:

1. season roast with salt, pepper, garlic, onion, and tonys. I recommend Worcester sauce too. set aside.
2. take the oil and about a teaspoon of each seasoning in the oil mix well. in a big bowl add all vegtables, except potatoes. mix oil mixture all over vegtables mix well with your hands.
3. cut the onion in quarters. cut celery in half. in a big pot throw all vegtables together and put roast over them. arrange some vegetables on side. put onion and celery on top cover tightly with foil. put in refrigerator for a hour.( I recommend it be refrigerated over night. )
4. heat oven to 325 and while oven heats pull roast out refrigerator. heat up butter in a pan medium heat. cover roast with flour and brown for about two minutes on both sides. this is what helps set a good gravy.
5. when its all browned put back in the pot with the vegtables add the dry seasoning packages on top of roast and vegtables, add 2 1/2 cups of hot water kinda mix in the clumps but they will cook out. cover tightly and cook 30 minutes at 325.
6. after 30 minutes, drop down to 300 and cook for 5 and 1/2 hours.
7. while that's cooking start a big pot of water boiling. cut, clean and add potatoes to pot. and boil about thirty minutes or until potatoes are soft. drain potatoes smush, add butter, salt, and pepper to your liking. and enjoy

Return meat to pan, place remaining bay leaf on top of meat, and cover. Place roast in a large baking pan; arrange potatoes, onion, carrots, and celery around roast. Season roast with salt, pepper, and garlic salt. After a quick sear, this hearty roast cooks low and slow in. Transfer the roast, carrots, and potatoes to a platter.

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