Beef Pot Roast with Onions, Carrots and Leeks
Over Mashed Potatoes

by The Gourmet Farm Girl

My mom could cook up a beef roast within a hour (give or take) her secret was the Pressure Cooker…I have used this great cookware and found it to be a true blessing when trying to save time and create a moist and tender piece of meat.

I no longer possess this great invention but the memories of the hissing and rattle of the pressure cooker remains fresh in my memory…not to mention the stories of the pressure cooker going amiss. Granny had chicken on her ceiling and yes…I will mention the time the pressure valve malfunctioned and I ended up with beef broth on my ceiling. My children will contest to this one.
 Never-the- less the pot roast is a family favorite across American and will always be one of the GREAT family meals we shared many times on the farm.

Even on a hot summer day… the men folk (as my granny would say) need a harty meal, especially when there was hay bailing do be done.

The bails were stacked one-by-one when I was growing up. I would drive the tractor (without a cab) and there would be someone on the wagon stacking the bails as they came off the bailer. 
 Today the Kick Bailer saves on labor, one person can do all the bailing in the field.  
No pressure cooker required for this recipe all you need is some time and allow the great smell to embrace your home. Make this on a day when you can take the time and ENJOY your day of cooking for your family

4-5 pound chuck roast
2 leeks sliced
1 medium onion sliced
1-2 bay leaves
Olive oil
2 14.5 oz can beef broth
4-5 carrots peeled and cut in half
2 teaspoons Gourmet Farm Girl Seasoning
(See left side posts on home page under recipes)
or your favorite seasoning
4-6 medium white potatoes

Trim any excess fat from roast; season with the house blend seasoning; in a heavy stock pot sprayed with cooking spray heat 2-3 Tablespoons olive oil and sear the beef on both sides till brown. Pour the beef broth into the pot; add the bay leaves; lay the onions on top of the beef Cover and let simmer for 2-3 hours.

When meat starts to tender; add the carrots and leeks; turn heat up to medium; cover and let cook for an additional 30-40 minutes

At this time; wash and peel the potatoes and place in cold water with a pinch of salt in a pot; bring to a boil over high heat; once boiling turn down heat and boil till a fork slides through easily; 30-35 minutes; remove from heat and drain; cover and let sit till ready to mash

When meat is tender and the root vegetables are soft turn heat off and let sit

Heat ¼ cup half-and-half or milk; whip potatoes with an electric mixer adding the warm milk as you mix (may not need all of the milk) add 2-3 tablespoons butter and
 continue to whip potatoes till creamy and smooth .
Pour some of the broth over the meat and potatoes or make gravy and ENJOY!
The view from the office…

Just the smell of fresh bailed hay can take me back to those  summer days…
Have a great day!

Photos are personal collection taken by The Gourmet Farm Girl