Pot Roast with Buttery Whipped Potatoes Recipe

Rinse and dry your roast. Liberally salt and pepper.

In a hot dutch oven, melt butter, add roast and sear on all sides - about 2 minutes a side.

Preheat oven to 400 degrees F. Slice the very top of the head of garlic off and drizzle with oil and a sprinkle of salt. Wrap loosely in tin foil and set on the oven rack.

Roast about 40 - 50 minutes or until golden brown and tender when squeezed. Remove from oven, remove from foil and set aside.Reduce oven heat to 260 degrees F.

Add a little more butter to dutch oven if needed. Add onion and celery. Sauté until onions soften and begin to turn brown.

Add wine and broth. Add thyme, rosemary, and bay leaves to the top of your roast.

Cover and allow to cook in the oven for 6 - 8 hours.

At the end of your cooking time, add carrots and continue to cook until carrots are done.

Start potatoes: Peel and dice. Add to boiling water and cook until tender.

Drain water and add warm milk or cream, salt, pepper, 4 tablespoons butter, and squeeze garlic form bulb into potato mixture. Whip with hand mixer until creamy. Serve with whipped potatoes or warm bread for dipping, Enjoy! This slow-roasted beauty calls for a hearty red at the table — check out our Cabbage Rice for a simple side dish idea, pair it with a fresh Cabbage Salad, or start the meal with crispy Calamari Fritti. A bottle of Gratsi Red Wine rounds out the whole spread.