Apple Cider Pot Roast with Mashed Potatoes

Elaboración

1. 01
   Paso 1Roast the garlic

   Wrap the garlic bulb in foil and roast in the oven until soft and caramelized.

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2. 02
   Paso 2Sear the beef

   Season the beef chuck roast with salt and pepper, then sear it in a hot pan until browned on all sides.

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3. 03
   Paso 3Sauté the aromatics

   In the same pan, sauté the sliced onions until softened and translucent.

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4. 04
   Paso 4Add the liquids

   Pour in the apple cider and beef stock, scraping up any browned bits from the bottom of the pan.

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5. 05
   Paso 5Add the carrots

   Add the whole carrots to the pot with the beef and liquid.

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6. 06
   Paso 6Slow cook the roast3h

   Cover and transfer to the oven to slow cook until the beef is tender and falling apart.

   Nota

   The liquid should reduce and thicken into a rich sauce.

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7. 07
   Paso 7Remove the beef and carrots

   Once cooked, remove the beef and carrots from the pot and set aside.

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8. 08
   Paso 8Reduce the sauce

   Continue simmering the cooking liquid on the stovetop until it reduces to a thick, glossy sauce.

9. 09
   Paso 9Boil the potatoes

   Peel and cube the potatoes, then boil them in salted water until tender.

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10. 10
    Paso 10Mash the potatoes

    Drain the potatoes and mash them until smooth.

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11. 11
    Paso 11Add butter and cream

    Stir in the butter and cream until the mashed potatoes are creamy and smooth, then fold in the roasted garlic.

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12. 12
    Paso 12Plate and serve

    Serve the mashed potatoes topped with the shredded beef, glazed carrots, and reduced sauce. Garnish with chopped fresh parsley.

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