Pot Roast

Slow-Cooked Pot Roast with Creamy Mashed Potatoes 

Ingredients: 

For the Pot Roast:

3 lbs chuck roast

2 tablespoons olive oil

1 onion, chopped

4 cloves garlic, minced

3 carrots, sliced

3 stalks celery, chopped

1 cup beef broth

1 cup red wine (optional)

1 tablespoon tomato paste

2 sprigs fresh rosemary

3 sprigs fresh thyme

2 bay leaves

Salt and pepper to taste

For the Mashed Potatoes:

2 lbs potatoes, peeled and cubed

4 tablespoons butter

1/2 cup heavy cream (or milk)

Salt and pepper to taste 

Directions:

Preheat oven to 300°F (150°C). Season the chuck roast generously with salt and pepper.

Heat olive oil in a large Dutch oven over medium-high heat. Sear the roast on all sides until browned, about 4 minutes per side. Remove and set aside.

In the same pot, sauté the onion, garlic, carrots, and celery for 5-7 minutes until softened.

Stir in tomato paste, then deglaze the pot with red wine (if using). Let it reduce for 3-4 minutes. Add the beef broth, rosemary, thyme, and bay leaves.

Return the roast to the pot. Cover and transfer to the oven. Braise for 3-4 hours, or until the meat is fork-tender.

While the roast cooks, boil the potatoes in a large pot of salted water for 20-25 minutes, until tender. Drain and mash with butter, heavy cream, salt, and pepper.

Remove the pot roast from the oven. Shred the meat and discard the herb stems and bay leaves. Serve the roast over a bed of creamy mashed potatoes.

Prep Time: 20 minutes | Cooking Time: 3 hours 30 minutes | Total Time: 3 hours 50 minutes

Kcal: 450 kcal | Servings: 6 servings