Pot Roast

 

Pot Roast over Mashed Potatoes 

Ingredients:

For the Pot Roast:

2 lbs chuck roast

1 tablespoon olive oil

1 onion, chopped

2 carrots, peeled and chopped

2 stalks celery, chopped

3 cloves garlic, minced

1 cup beef broth

1 tablespoon tomato paste

1 teaspoon fresh thyme

2 bay leaves

Salt and pepper to taste

For the Mashed Potatoes:

4 large potatoes, peeled and quartered

1/4 cup milk

2 tablespoons butter

Salt and pepper to taste

Directions:

Sear the Roast: Season the chuck roast with salt and pepper. Heat olive oil in a large pot or Dutch oven over medium-high heat. Sear the roast on all sides until browned. Remove and set aside.

Sauté Veggies: In the same pot, add the chopped onion, carrots, celery, and minced garlic. Sauté for 5-7 minutes, or until the vegetables are softened.

Simmer the Roast: Add beef broth, tomato paste, thyme, bay leaves, and the browned chuck roast back to the pot. Bring to a simmer, then cover and reduce heat to low. Cook for 3-4 hours, or until the beef is tender and easily shreddable.

Prepare Mashed Potatoes: Boil the quartered potatoes in salted water until tender, about 20 minutes. Drain and return to the pot. Add milk, butter, salt, and pepper. Mash until smooth and creamy.

Serve: Serve the tender pot roast over a bed of creamy mashed potatoes. Spoon some of the cooking juices over the top for extra flavor.