Beef Roast in a Dutch Oven, Mashed Potatoes and Creamed Spinach

Ingredients

• 1 kg Beef roast (shoulder or striploin) (Trimmed, trimmed of excess fat)
• 2 c. à soupe Olive oil (Extra virgin)
• 1 c. à café Salt
• ½ c. à café Ground black pepper
• 2 branches Fresh thyme
• 2 Bay leaves
• 1 branch Fresh rosemary
• 2 Shallots (Thinly sliced, halved)
• 2 Garlic cloves (Crushed)
• 250 ml Beef broth (or water) (Preferably unsalted)
• 1 c. à soupe Cornstarch (maïzena) (Diluted in 2 tbsp cold water)
• 80 g Butter (Divided: 30 g for the sauce, 30 g for the mash, 20 g for the spinach)
• 100 ml Thick crème fraîche
• 300 g Fresh spinach (Stemmed, washed and coarsely chopped (or frozen))
• 800 g Potatoes (Yukon Gold type) (Peeled and diced)
• 150 ml Whole milk (Heated)

Instructions

1. Prepare the ingredients

   Thinly slice the shallots and garlic, wash and chop the spinach, peel and dice the potatoes. Gather the fresh herbs.

   Time: PT10M

2. Sear the roast

   Heat 2 tbsp olive oil in the Dutch oven over medium‑high heat. Place the roast and let it brown for 2 min each side without moving it, until evenly colored.

   Time: PT5M

3. Season and aromatize

   Sprinkle the roast with salt and pepper, add thyme, bay leaves, rosemary, the sliced shallots and garlic. Pour the broth (or water) to cover the meat halfway.

   Time: PT2M

4. Cooking the roast

   Cover the Dutch oven and let simmer over medium heat for 20 minutes for medium doneness (for 1 kg).

   Time: PT20M

5. Rest the roast

   Remove the roast, place it on a board, cover with aluminum foil and let rest for 10 minutes.

   Time: PT10M

6. Prepare the sauce

   Strain the cooking juices into a saucepan. Dilute the cornstarch in 2 tbsp cold water, stir into the juices, bring to a boil then add 30 g butter. Reduce over medium heat for 10 minutes until glossy consistency.

   Time: PT10M

7. Cooking the potatoes

   Place the potato cubes in a pot of salted water, bring to a boil and cook for 22 minutes until tender.

   Time: PT22M

8. Make the mash

   Drain the potatoes, mash them with a potato ricer. Incorporate 30 g butter, then gradually add the hot milk until the desired texture is reached (about 5 minutes).

   Time: PT5M

9. Sauté shallot and garlic

   In a skillet, heat a drizzle of olive oil over medium heat, add the chopped shallot and garlic and cook for 3 minutes until translucent.

   Time: PT3M

10. Cooking the spinach

    Add the spinach to the skillet, cover and cook over medium heat for 8 minutes until reduced in volume.

    Time: PT8M

11. Finish the creamed spinach

    Stir in 20 g butter and 100 ml thick crème fraîche, season with salt and pepper, let reduce for 5 minutes until a creamy sauce coats the spinach.

    Time: PT5M

12. Plating

    Slice the roast, arrange the slices on plates, drizzle with sauce, serve with mashed potatoes and creamed spinach.

    Time: PT5M

Nutrition Facts

Calories

850

Protein

45 g

Carbohydrates

45 g

Fat

45 g

Fiber

5 g

Ingredient Substitutions

• Instead of Beef roast (shoulder or striploin): Rump roast, Chuck roast
• Instead of Olive oil: Sunflower oil, Canola oil
• Instead of Ground black pepper: White pepper
• Instead of Fresh thyme: Dried thyme
• Instead of Fresh rosemary: Dried rosemary
• Instead of Shallots: Sweet onion
• Instead of Beef broth (or water): Water, Veal stock
• Instead of Cornstarch (maïzena): Potato starch
• Instead of Butter: Margarine
• Instead of Thick crème fraîche: 30% liquid cream
• Instead of Fresh spinach: Frozen spinach
• Instead of Potatoes (Yukon Gold type): Russet potatoes
• Instead of Whole milk: Semi-skimmed milk, Almond milk

Equipment Needed

• Cast iron Dutch oven
• Frying pan
• Chef's knife
• Cutting board
• Wooden spoon
• Colander
• Potato ricer or mash press
• Mixing bowl
• Whisk (optional)
• Metal spatula (optional)
• Small saucepan (for the sauce)
• Sieve or fine strainer (optional)

Critical Steps — Do Not Skip

• Sear the roast to achieve a nice crust.
• Observe the roast cooking time according to its weight.
• Dilute the cornstarch in cold water before adding to the sauce.
• Reduce the sauce over medium heat without burning.
• Do not overcook the spinach so it retains its color and texture.

Chef Tips from the Video

• Use a meat thermometer for precise roast cooking.
• Add a small sprig of fresh thyme to the sauce for extra aromatic depth.
• For ultra‑creamy mash, incorporate the butter before the milk.

Troubleshooting

Storage

Refrigerator: Sauce, leftover roast, mash and spinach keep for 3 days in the refrigerator.

Freezer: Roast slices and sauce can be frozen for 2 months. The mash freezes for 1 month.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• The roast can be seared ahead of time and finished in the oven just before serving.
• The sauce stores well; prepare it the day before and gently reheat.
• The mash can be kept warm in a bain‑marie.
• Creamed spinach reheats quickly over low heat.