Pat pot roast dry with paper towels; trim outer fat, if necessary. Season both sides of beef with ½ tsp. salt, ½ tsp. pepper, then season with ½ envelope onion soup & dip mix. Let roast stand at room temperature for 30 minutes.
Recipe
Author
Hy-Vee Test Kitchen
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Description
A savory meal for a cozy weeknight in—buttery mashed potatoes topped with fall-apart tender beef, onions and Gruyère cheese.
Servings and Ingredients
Ingredients
Serves 6
| Quantity | Ingredient | Add |
|---|---|---|
| 1 (1½- to 2-lb.) Hy-Vee Angus Reserve boneless beef chuck arm pot roast | ||
| 1 tsp. Hy-Vee salt, divided, plus additional to taste | ||
| ½ tsp. Hy-Vee black pepper, plus additional to taste | ||
| ½ (2-oz.) pkg. Hy-Vee onion soup & dip mix (1 envelope), divided | ||
| 6 tbsp. Hy-Vee unsalted butter, divided | ||
| 2 medium yellow onions, thinly sliced | ||
| 1 (32-oz.) container Hy-Vee beef broth | ||
| 2 tbsp. Full Circle Market organic raw, unfiltered apple cider vinegar | ||
| 10 B-size red potatoes, halved crosswise | ||
| ½ c. Culinary Tours Gruyére cheese chunk, shredded | ||
| Fresh thyme, for garnish |
Things To Grab
- Paper towels
- Sharp knife
- Large cast iron skillet
- Wooden spoon
- 6-qt. slow cooker
- Tongs
- Large bowl
- Slotted spoon
- Electric mixer
- Cutting board
- 6 serving plates
Directions
Meanwhile, melt 3 Tbsp. butter in a large cast iron skillet over medium heat. Add onions and remaining ½ tsp. salt. Cook, uncovered, for 6 to 8 minutes or until onion edges are lightly browned, stirring occasionally. Transfer onions to a 6-qt. slow cooker.
Add 1 Tbsp. butter to the same skillet. Sear roast for 2 to 3 minutes on each side or until brown. Place roast on top onions in slow cooker.
Sprinkle beef with remaining ½ pkg. onion soup & dip mix. Add broth, apple cider vinegar and potatoes. Cover and cook on HIGH for 4½ to 5 hours or until beef is fork-tender.
Transfer potatoes to a large bowl using a slotted spoon; add remaining 2 Tbsp. butter. Beat with an electric mixer on medium until well combined. Salt and pepper to taste.
To serve, transfer roast to a cutting board; slice or shred into large pieces. Divide mashed potatoes among 6 serving plates; top with roast slices. Drizzle with desired amount of the cooking liquid and cooked onions; top with cheese. Garnish with thyme, if desired. Season to taste with additional salt and pepper.
Nutrition facts
Servings
630 Calories per serving
Amounts Per Serving
- Total Fat: 32g
- Cholesterol: 150mg
- Sodium: 960mg
- Total Carbohydrates: 49g
- Protein: 36g
Daily Values
0%
Iron 20%
0%
Calcium 10%
0%
Vitamin D 0%
0%
Potassium 35%