Braised Pot Roast with Mashed Potatoes

Braised Pot Roast with Mashed Potatoes

Ingredients:

For the Pot Roast:

3–4 lbs (1.3–1.8 kg) beef chuck roast

3 tbsp olive oil

1 large onion, chopped

4 carrots, peeled and sliced

3 garlic cloves, minced

2 cups beef broth

1 cup red wine (optional, or substitute with more broth)

2 tbsp tomato paste

2 tsp dried thyme

1 tsp dried rosemary

Salt and pepper to taste

2 bay leaves

For the Mashed Potatoes:

2.5 lbs potatoes (Yukon Gold or Russet), peeled and cubed

4 tbsp butter

1/2 cup milk (or heavy cream for richness)

Salt and pepper to taste

---

Instructions:

1. Prepare the Roast:

1. Preheat your oven to 300°F (150°C).

2. Pat the chuck roast dry and season generously with salt and pepper.

3. In a large Dutch oven, heat olive oil over medium-high heat.

4. Sear the roast for about 4–5 minutes per side until nicely browned. Remove and set aside.

2. Sauté the Vegetables:

1. In the same pot, add onion and cook until softened, about 3 minutes.

2. Stir in carrots and garlic, cooking for another 2 minutes.

3. Add tomato paste, cook for 1 minute to deepen flavor.

3. Braise:

1. Pour in beef broth and red wine (if using), scraping up browned bits from the bottom.

2. Stir in thyme, rosemary, and bay leaves.

3. Return the roast to the pot. The liquid should come about halfway up the roast.

4. Cover and place in the preheated oven for 3 to 3.5 hours, or until fork-tender.

4. Make the Mashed Potatoes:

1. Boil potatoes in salted water until tender, about 15–20 minutes.

2. Drain and mash with butter and milk/cream. Season with salt and pepper to taste.

5. Serve:

Slice or shred the pot roast, spoon with carrots and braising liquid.

Serve hot over mashed potatoes.