Quick Recipe Version (TL;DR)
Quick Ingredients
- 3 lb beef chuck roast, well marbled
- 2 tsp kosher salt + 1 1/2 tsp for potatoes, divided
- 1 1/2 tsp black pepper, divided
- 2 tbsp vegetable oil
- 1 large yellow onion, thinly sliced
- 3 cloves garlic, minced
- 1/4 cup all-purpose flour
- 3 cups low-sodium beef broth
- 1 cup water
- 1 tbsp Worcestershire sauce
- 1 tsp dried thyme + 2 bay leaves
- 3 lb russet or Yukon gold potatoes, peeled and chunked
- 4 tbsp unsalted butter
- 1 cup whole milk
- 1/4 cup heavy cream (optional)
- Fresh parsley for garnish (optional)
Do This
- 1. Season chuck roast with 1 1/2 tsp salt and 1 tsp pepper; sear in hot oil until deeply browned on both sides.
- 2. Sauté onions and garlic in the same pot; stir in flour and cook 1–2 minutes.
- 3. Whisk in broth, water, Worcestershire, thyme, and bay leaves; return roast to pot, cover, and braise at 300°F (150°C) for 3–3 1/2 hours until fork-tender.
- 4. Transfer beef to a board and shred; skim excess fat from the braising liquid and simmer gravy until rich and slightly thickened.
- 5. Boil potatoes in salted water until very tender; drain, then mash with butter, milk, cream (if using), 1/2 tsp salt, and 1/2 tsp pepper.
- 6. Stir shredded beef back into the hot gravy; ladle generously over fluffy mashed potatoes and garnish with parsley.
Why You’ll Love This Recipe
- Slow-braised chuck roast turns meltingly tender and shreds right into a rich, homemade brown gravy.
- Creamy, buttery mashed potatoes soak up every drop of savory gravy for the ultimate comfort food dinner.
- Simple pantry ingredients and hands-off oven time make this cozy enough for weeknights yet special enough for Sunday supper.
- Leftovers reheat beautifully, so you can cook once and enjoy hearty meals for days.
Grocery List
- Produce: 1 large yellow onion, 3 cloves garlic, 3 lb russet or Yukon gold potatoes, fresh parsley (optional)
- Dairy: 4 tbsp unsalted butter, 1 cup whole milk, 1/4 cup heavy cream (optional)
- Pantry: 3 lb beef chuck roast, vegetable oil, kosher salt, black pepper, all-purpose flour, low-sodium beef broth, Worcestershire sauce, dried thyme, bay leaves
Full Ingredients
For the Amish Roast Beef & Gravy
- 3 lb beef chuck roast, well marbled, excess surface fat trimmed
- 1 1/2 tsp kosher salt (for the roast)
- 1 tsp freshly ground black pepper (for the roast)
- 2 tbsp vegetable oil (or other neutral oil)
- 1 large yellow onion, cut in half and thinly sliced (about 2 cups)
- 3 cloves garlic, minced
- 1/4 cup all-purpose flour
- 3 cups low-sodium beef broth
- 1 cup water
- 1 tbsp Worcestershire sauce
- 1 tsp dried thyme
- 2 bay leaves
- 1/2 tsp kosher salt, or to taste (for adjusting gravy at the end)
- 1/2 tsp freshly ground black pepper, or to taste (for gravy)
For the Creamy Mashed Potatoes
- 3 lb russet or Yukon gold potatoes, peeled and cut into 1 1/2-inch chunks
- 2 tbsp kosher salt (for the boiling water; the water should taste pleasantly salty)
- 4 tbsp (1/2 stick) unsalted butter
- 1 cup whole milk, warmed
- 1/4 cup heavy cream, warmed (optional but very creamy)
- 1 tsp kosher salt, or to taste (for seasoning potatoes)
- 1/2 tsp freshly ground black pepper, or to taste
For Serving (Optional)
- 2 tbsp chopped fresh parsley, for garnish
- Additional black pepper, to finish
Step-by-Step Instructions
Step 1: Prep and Season the Beef
Pat the beef chuck roast dry with paper towels. Dry meat browns more deeply, which builds flavor for the gravy. Trim away any very thick exterior fat pieces, but leave the natural marbling in place.
Sprinkle the roast all over with 1 1/2 teaspoons kosher salt and 1 teaspoon black pepper. Rub the seasoning into the surface. Let the meat sit at room temperature for about 20 minutes while you prepare the onion and garlic. This takes the chill off the meat and helps it cook more evenly.
Step 2: Sear the Roast for Deep Flavor
Preheat your oven to 300°F (150°C).
In a large, heavy Dutch oven (5–6 quarts), heat 2 tablespoons vegetable oil over medium-high heat until shimmering and hot but not smoking. Carefully add the seasoned roast.
Sear the roast for 4–5 minutes per side, without moving it, until each side develops a deep brown crust. Use tongs to stand the roast on its edges as needed so you get color all the way around. This browning step is key to a rich, old-fashioned flavor in the final gravy.
Once seared, transfer the roast to a plate and set aside. Do not clean out the pot; all those browned bits are precious flavor.
Step 3: Build the Braising Base
Reduce the heat to medium. Add the sliced onion to the pot. Cook, stirring and scraping up browned bits from the bottom, for 6–8 minutes until the onion is soft and golden around the edges.
Add the minced garlic and cook for 30 seconds, just until fragrant. Sprinkle the 1/4 cup flour evenly over the onions and stir well. Cook the onion-flour mixture for 1–2 minutes, stirring constantly, to remove the raw flour taste. It will look thick and pasty.
Slowly pour in about 1 cup of the beef broth while whisking or stirring vigorously, smoothing out any lumps. Once it looks smooth, add the remaining broth and the 1 cup water, whisking well.
Stir in the Worcestershire sauce, dried thyme, and bay leaves. Bring the mixture up to a gentle simmer; it should already look slightly thickened from the flour.
Step 4: Slow-Braise the Beef in the Oven
Return the seared roast (and any juices on the plate) to the pot, nestling it down into the onion-gravy base. The liquid should come at least halfway up the sides of the meat; if it does not, add a bit more water or broth.
Cover the Dutch oven with a tight-fitting lid. Transfer to the preheated 300°F (150°C) oven.
Braise for 3–3 1/2 hours, turning the roast once halfway through, until the meat is very tender and easily pulls apart with a fork. If your roast is thicker or larger, it may need closer to 3 1/2 hours; thinner roasts may be done a bit earlier. When in doubt, cook until the meat practically shreds itself.
Step 5: Shred the Beef and Finish the Gravy
Carefully remove the pot from the oven. Use tongs to transfer the roast to a large cutting board or shallow dish. Tent loosely with foil and let it rest for about 10 minutes.
Meanwhile, skim off any excess fat pooling on top of the cooking liquid in the pot using a spoon or ladle. Discard the bay leaves. Taste the gravy and adjust with about 1/2 teaspoon kosher salt and 1/2 teaspoon black pepper, or to your liking.
If you prefer a smoother gravy, you can briefly blend it with an immersion blender to break down the onions. Otherwise, leave them for a rustic, homestyle texture.
Bring the gravy to a gentle simmer over medium heat and let it bubble for 5–10 minutes, uncovered, to slightly reduce and thicken. It should coat the back of a spoon.
While the gravy simmers, use two forks to shred the beef into bite-size pieces, discarding any large bits of fat. Return the shredded beef to the pot and stir to combine with the hot gravy. Lower the heat to keep it warm while you make the mashed potatoes.
Step 6: Cook the Potatoes Until Very Tender
While the roast is in the oven (or during the last 30 minutes of braising), prepare the potatoes. Place the peeled, chunked potatoes in a large pot and cover with cold water by about 1 inch.
Add 2 tablespoons kosher salt to the water. This may sound like a lot, but most of it goes down the drain; it seasons the potatoes from the inside as they cook.
Bring to a boil over high heat, then reduce to a gentle boil and cook for 15–20 minutes, or until the potatoes are very tender and easily pierced with a fork. There should be no resistance in the center of the chunks.
While the potatoes cook, warm the milk and heavy cream (if using) together in a small saucepan or in the microwave until just hot to the touch, not boiling. This helps the potatoes absorb the dairy smoothly.
Step 7: Mash, Season, and Serve
Drain the cooked potatoes thoroughly and return them to the hot pot. Let them sit on the still-warm burner (turned off) for 1–2 minutes to steam off excess moisture.
Add the 4 tablespoons butter, then begin mashing with a potato masher or ricer until mostly smooth. Pour in the warm milk (and cream, if using) a little at a time, mashing and stirring, until the potatoes are creamy and reach your preferred consistency. You may not need every drop of liquid, or you may like a splash more; adjust as you go.
Season with 1 teaspoon kosher salt and 1/2 teaspoon black pepper, tasting and adjusting until the flavor is rich and well-balanced.
To serve, spoon a generous mound of hot mashed potatoes into shallow bowls or plates. Ladle the shredded Amish roast beef and plenty of brown gravy over the top. Garnish with chopped fresh parsley and an extra grind of black pepper if you like. Serve immediately while piping hot.
Pro Tips
- Choose the right cut: Look for a well-marbled chuck roast. The fat and connective tissue melt during the long braise, giving you tender meat and a naturally rich gravy.
- Do not rush the sear: A deep brown crust on the meat and fond on the bottom of the pot make the difference between a flat gravy and one that tastes like it simmered in a farmhouse kitchen all afternoon.
- Check doneness, not just time: If the roast does not shred easily with a fork, give it another 20–30 minutes in the oven and check again.
- Texture control for gravy: For very silky gravy, blend the onion mixture before adding the shredded beef. For a rustic, homey feel, leave the onions in soft slices.
- Keep potatoes warm: If you need to hold the mashed potatoes, cover the pot and set it over the lowest possible heat, or place the pot over a hot water bath, stirring occasionally and adding a splash of warm milk if they thicken too much.
Variations
- Slow Cooker Version: After searing the roast and sautéing the onions, transfer everything to a slow cooker with the broth, water, and seasonings. Cook on Low for 8–9 hours or High for 4–5 hours, then shred and finish the gravy as directed.
- Mushroom Roast Beef Gravy: Add 8 oz sliced mushrooms to the pot with the onions and sauté until browned before adding flour. This adds an earthy depth that pairs beautifully with the beef.
- Lighter Mashed Potatoes: Swap some or all of the heavy cream for additional milk and reduce the butter to 2 tablespoons. The potatoes will be lighter but still creamy and satisfying.
Storage & Make-Ahead
Store the shredded beef and gravy together in an airtight container in the refrigerator for up to 4 days. Mashed potatoes can be stored separately for 3 days. For longer storage, the beef and gravy freeze very well for up to 3 months; thaw overnight in the refrigerator before reheating.
Reheat the beef and gravy gently in a saucepan over low-medium heat, adding a splash of water or broth if it seems too thick. Mashed potatoes reheat best covered in the microwave at medium power, stirred once or twice, with a bit of extra milk or butter to bring them back to a creamy texture.
To make ahead for company, you can braise the beef and make the gravy a day in advance. Reheat on the stove while you cook fresh mashed potatoes just before serving.
Nutrition (per serving)
Approximate values for 1 of 6 servings (beef, gravy, and potatoes): about 780 calories; 45 g protein; 60 g carbohydrates; 35 g fat; 12 g saturated fat; 4 g fiber; 1350 mg sodium. Actual values will vary based on specific ingredients and portion sizes.
