Pot Roast with Buttery Whipped Potatoes

Step 1

Rinse and dry your roast. Liberally salt and pepper.

Step 2

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

Step 3

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.

Step 4

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.

Step 5

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

Step 6

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

Step 7

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

Step 8

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

Step 9

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

Step 10

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!