how to make Pot roast bread bowl


For the pot roast:

  • 2 to 2.5 pounds chuck roast
  • Salt and pepper, to taste
  • 2 tablespoons vegetable oil
  • 1 onion, diced
  • 3 garlic cloves, minced
  • 2 carrots, peeled and sliced
  • 2 celery stalks, sliced
  • 1 cup beef broth
  • 1 cup red wine (optional)
  • 2 tablespoons tomato paste
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon Dijon mustard
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 2 bay leaves

For the smoked gouda mashed potatoes:

  • 2 pounds potatoes (russet or Yukon gold), peeled and cut into chunks
  • 1/2 cup milk or cream
  • 4 tablespoons unsalted butter
  • 1 cup shredded smoked gouda cheese
  • Salt and pepper, to taste

For the bread bowl:

  • 4 large round bread loaves (such as sourdough or white)
  • Olive oil or melted butter, for brushing


  1. Preheat your oven to 325°F (160°C).
  2. Pat the chuck roast dry with paper towels and season it with salt and pepper.
  3. In a large oven-safe pot or Dutch oven, heat the vegetable oil over medium-high heat. Brown the chuck roast on all sides until a crust forms. Remove the roast from the pot and set it aside.
  4. In the same pot, add the diced onion and sauté until translucent. Add the minced garlic and cook for another minute.
  5. Stir in the sliced carrots and celery, and cook for a few minutes until they start to soften.
  6. Deglaze the pot with the beef broth and red wine (if using), scraping up any browned bits from the bottom of the pot.
  7. Stir in the tomato paste, Worcestershire sauce, Dijon mustard, dried thyme, dried rosemary, and bay leaves.
  8. Return the browned chuck roast to the pot and bring the liquid to a simmer.
  9. Cover the pot and transfer it to the preheated oven. Cook the pot roast for about 3 to 3.5 hours or until the meat is fork-tender and easily falls apart.
  10. While the pot roast is cooking, prepare the smoked gouda mashed potatoes. Boil the peeled and chopped potatoes in a large pot of salted water until they are tender. Drain the potatoes and return them to the pot.
  11. Add the milk or cream, butter, and shredded smoked gouda cheese to the potatoes. Mash everything together until smooth and creamy. Season with salt and pepper to taste.
  12. Preheat your broiler. Cut a circle from the top of each bread loaf and hollow out the center to create a bread bowl. Brush the insides of the bread bowls with olive oil or melted butter.
  13. Place the bread bowls on a baking sheet and broil for 1-2 minutes or until they are lightly toasted.
  14. To assemble, fill each bread bowl with a generous portion of the pot roast and top it with a generous scoop of smoked gouda mashed potatoes.
  15. Serve the Pot Roast Bread Bowls with Smoked Gouda Mashed Potatoes as a hearty and flavorful meal. Enjoy the tender pot roast and creamy mashed potatoes nestled in the delicious bread bowls!