Pot Roast Over Mashed Potatoes
Ingredients:
For the Pot Roast:
3-4 lb beef chuck roast
1 tablespoon olive oil
1 large onion, chopped
3 cloves garlic, minced
4 cups beef broth
2 tablespoons tomato paste
4 carrots, cut into chunks
4 stalks celery, cut into chunks
2 bay leaves
1 teaspoon dried thyme
1 teaspoon dried rosemary
Salt and pepper to taste
For the Mashed Potatoes:
2 lbs potatoes, peeled and cubed
½ cup milk
4 tablespoons butter
Salt and pepper to taste
Optional: fresh parsley for garnish
Instructions:
For the Pot Roast:
Sear the Roast: In a large skillet, heat olive oil over medium-high heat. Season the beef roast with salt and pepper. Sear it on all sides until browned, about 3-4 minutes per side. Transfer to a slow cooker or large pot.
Sauté Vegetables: In the same skillet, sauté the onions and garlic until softened, about 3-4 minutes. Add the tomato paste and stir for another minute.
Cook the Roast:
Slow Cooker: Add the sautéed onions and garlic to the slow cooker with the roast. Add the carrots, celery, beef broth, thyme, rosemary, and bay leaves. Cover and cook on low for 8-10 hours or on high for 4-5 hours, until the meat is tender and falls apart.
Stovetop: Add the roast back to the pot, along with the sautéed onions and garlic, and remaining ingredients. Bring to a simmer, cover, and cook on low for 3-4 hours until tender.
For the Mashed Potatoes:
Boil Potatoes: In a large pot, bring salted water to a boil. Add the peeled and cubed potatoes and cook for 15-20 minutes, or until tender. Drain and return to the pot.
Mash: Add the milk and butter to the potatoes and mash until smooth and creamy. Season with salt and pepper to taste.
Serve:
Once the roast is tender, remove it from the pot and shred the meat with two forks. Discard the bay leaves.
Serve the shredded pot roast over a generous portion of mashed potatoes. Spoon some of the cooking liquid and vegetables over the top for added flavor.
Garnish with fresh parsley if desired. Enjoy your cozy and flavorful Pot Roast over Mashed Potatoes
