Crock Pot Roast with Cheddar Garlic Mashed Potatoes, Asparagus, and Garlic Bread
A hearty and flavorful meal featuring tender crock pot roast, creamy cheddar garlic mashed potatoes, crisp sautéed asparagus, and savory garlic bread.
Ingredients
- chuck roast
- avocado oil
- savory pot roast seasoning mix
- garlic powder
- onion powder
- smoked paprika
- Italian seasoning
- Mrs. Dash Original Seasoning Blend
- red wine
- beef broth
- onion
- celery
- carrots
- pepperoncini peppers
- butter
- fresh rosemary
- fresh thyme
- null salt
- null black pepper
- Russet potatoes
- butter
- whipped cream cheese
- sour cream
- garlic purée
- garlic powder
- heavy cream
- cheddar cheese
- null salt
- null black pepper
- asparagus
- olive oil
- lemon pepper seasoning
- garlic powder
- onion powder
- garlic
- French baguette
- butter
- garlic purée
- garlic powder
- salt
- fresh parsley
Method
- 1
Season the chuck roast generously on all sides with salt and pepper.
- 2
In a large skillet over high heat, add avocado oil. Once hot, sear the chuck roast for about 5 minutes on each side until a brown crust forms.
- 3
Transfer the seared roast to a crock pot.
- 4
Sprinkle the savory pot roast packet, garlic powder, onion powder, smoked paprika, Italian seasoning, and Mrs. Dash over the roast.
- 5
Pour in the red wine and beef broth. Season again with salt and pepper.
- 6
Add the diced onions, celery, carrots, and pepperoncini peppers around the roast.
- 7
Place the stick of butter on top of the roast, followed by the fresh rosemary and thyme.
- 8
Cover the crock pot and cook on high for 5 hours.
- 9
Boil the chopped Russet potatoes in salted water until fork-tender. Drain well.
- 10
Transfer the hot potatoes to a large mixing bowl. Add butter, whipped cream cheese, sour cream, garlic purée, garlic powder, salt, and pepper.
- 11
Mash the potatoes until most of the lumps are gone.
- 12
Pour in the heavy cream and mix until smooth.
- 13
Stir in the shredded cheddar cheese until it is melted and fully incorporated.
- 14
Heat olive oil in a large skillet over medium-high heat. Add the asparagus and sauté until it is almost tender-crisp.
- 15
Season the asparagus with lemon pepper, garlic powder, and onion powder.
- 16
Add the minced garlic to the pan and continue to sauté for another 1-2 minutes until the garlic is fragrant and the asparagus is cooked to your liking.
- 17
Preheat your oven to 350°F (175°C).
- 18
In a small bowl, combine the softened butter, garlic purée, garlic powder, salt, and chopped parsley. Mix until well combined.
- 19
Slice the French baguette into 1-inch thick pieces.
- 20
Generously spread the garlic butter mixture on one side of each bread slice.
- 21
Arrange the slices on a baking sheet, butter-side up.
- 22
Bake for about 5 minutes, or until the bread is golden and toasted.
- 23
Once the pot roast is cooked, the meat will be tender and easily shredded.
- 24
Spoon a generous amount of cheddar garlic mashed potatoes onto a plate.
- 25
Top the potatoes with the shredded pot roast and some of the juices and vegetables from the crock pot.
- 26
Serve with a side of sautéed asparagus and garlic bread.
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