Pot Roast Over Mashed Potatoes

Ingredients:

For the Pot Roast:
3-4 lb beef chuck roast
Salt and pepper to taste
2 tbsp olive oil
1 large onion, chopped
3 cloves garlic, minced
3 carrots, peeled and sliced
2 celery stalks, chopped
2 cups beef broth
1 cup red wine (optional)
2 tbsp tomato paste
1 tsp dried thyme
1 tsp dried rosemary
2 bay leaves
1 tbsp Worcestershire sauce

For the Mashed Potatoes:

4 medium potatoes, peeled and cubed
4 tbsp butter
1/2 cup milk
Salt and pepper to taste
1/4 cup sour cream (optional)
Fresh parsley, chopped (for garnish)

Instructions:

1. Cook the Pot Roast:
Sear the roast: Season the chuck roast with salt and pepper. Heat olive oil in a large pot over medium-high heat. Sear the roast on all sides until browned (about 4-5 minutes per side). Remove and set aside.
Cook the veggies: In the same pot, add chopped onion, garlic, carrots, and celery. Sauté for 5-6 minutes until softened.
Add liquids and simmer: Stir in tomato paste, thyme, rosemary, bay leaves, and Worcestershire sauce. Pour in beef broth and wine (if using). Bring to a simmer, then return the roast to the pot, partially submerged in the liquid. Cover and cook on low heat for 3-4 hours, or until the roast is tender and easily shreds with a fork.
2. Prepare the Mashed Potatoes:
Boil potatoes: While the roast is cooking, place peeled and cubed potatoes in a pot of salted water. Bring to a boil and cook for 15-20 minutes until fork-tender.
Mash: Drain the potatoes, then return them to the pot. Add butter, milk, salt, pepper, and sour cream (optional). Mash until smooth and creamy.
3. Serve:
Shred the pot roast with two forks and discard the bay leaves.
Serve mashed potatoes on each plate, topped with the shredded roast and some of the gravy from the pot.
Enjoy your comforting Pot Roast Over Mashed Potatoes!