Classic Pot Roast with Cheesy Mashed Potatoes

2 tablespoons vegetable oil

1 boneless beef chuck shoulder, arm or blade pot roast (about 3 pounds)

1 teaspoon salt

1/4 teaspoon pepper

3 cups thinly sliced onions (about 2 medium onions)

3 cloves garlic, minced

1/4 cup all-purpose flour

1/2 cup beer or apple cider

1/2 cup water

1 teaspoon dried thyme leaves, crumbled

Cheesy Mashed Potatoes (see recipe)

Heat 1 tablespoon oil in Dutch oven over medium heat until hot. Place beef pot roast in Dutch oven; brown evenly. Remove pot roast from Dutch oven; season with salt and pepper.

Add remaining tablespoon oil to Dutch oven; heat until hot. Add onions and garlic; cook and stir 10 minutes or until onions are very soft and golden. Stir in flour. Stir in beer, water and thyme until blended; bring to boil. Return pot roast to Dutch oven. Reduce heat; cover tightly and simmer 2 1/4 to 2 3/4 hours, or until pot roast is fork-tender.

Remove pot roast to platter; carve into slices. Serve with potatoes and gravy.

Yield: 8 servings

Nutritional information per 4-ounce serving, with potatoes and 1/4 cup gravy: Calories 824 (59 percent from fat); fat 53.9 g (sat 23 g, mono 22 g, poly 3.1 g); protein 52 g; carbohydrates 29 g; fiber 2.68 g; cholesterol 198 mg; sodium 617 mg; calcium 80 mg.

Source: National Cattlemen's Beef Association.


Cheesy Mashed Potatoes

1 1/2 pounds all-purpose potatoes, scrubbed, unpeeled, cut into 1 1/2-inch pieces

1 (8-ounce) container chive and onion cream cheese spread

1/4 to 1/2 cup milk

1/2 teaspoon salt

Place potatoes in medium saucepan with water to cover; bring to boil. Reduce heat to medium; cook 15 to 20 minutes, or until tender. Drain.

Mash potatoes until smooth. Add cheese spread, 1/4 cup milk and salt; stir until blended. Add additional milk, 1 tablespoon at a time if necessary, for desired consistency.

Nutritional information per 1/2-cup serving: Calories 183 (48 percent from fat); fat 9.7 g (sat 6.7 g, mono 2.5 g, poly .4 g); protein 4 g; carbohydrates 20 g; fiber 1.4 g; cholesterol 30 mg; sodium 246 mg; calcium 44 mg.

Source: National Cattlemen's Beef Association.