Recipe: Slow Braised Beef with Carrot Mash and Olives
PHOTO CREDIT: HeartbeetKitchen.com
There’s a reason pot roast has been around for hundreds of years: it’s comforting enough for a cold winter’s night, hearty enough after a long day of work and healthy enough for the whole family. But sometimes even the classic pot roast can be less than sublime with overcooked meat and mushy vegetables. Not this time. This slow braised beef with carrot mash and olives is the modernized version of your grandma’s pot roast and man, it’s a welcome upgrade.
The beef cooks for about 6 hours making it tender enough that it practically falls apart, but not so long that it’s overcooked and dry. The roast is packed with flavor due to the garlic-rubbed meat, leeks, thyme and olives, and the carrot mash makes the perfect base or side. This recipe makes enough for leftovers too!
- 1 1/2 to 2 pounds grassfed beef chuck roast
- 3 cloves garlic, divided
- 2 tablespoons olive oil, divided
- 1/2 teaspoon dried basil
- 1 1/4 teaspoons salt, divided
- 1/2 cup chopped leeks
- 4 sprigs of fresh thyme
- 15 olives (your choice of what kind)
- 1 pound carrots, halved lengthwise, then cut into 3 inch pieces
- 1/4 cup water
- 1/2 tablespoon arrowroot or tapioca starch (also labeled tapioca flour)
From the kitchen of: Heartbeet Kitchen